Recipes & Pairings
Creamy Stone Crab Pasta with Lemon
A Rich, Coastal Classic with a Bright Citrus Lift
Sweet, delicate stone crab meets a silky, lemon-kissed cream sauce for a dish that feels both indulgent and effortlessly fresh. Paired with aged white Rioja, the wine’s balanced acidity cuts through the richness while enhancing the natural sweetness of the crab, creating a harmonious, restaurant-worthy experience at home.
INGREDIENTS
• 1 lb. tagliatelle noodles or your favorite wide noodle (e.g., fettuccine, linguine)
• 1 lb. cooked stone crab claws
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• ½ teaspoon red pepper flakes (optional)
• ½ cup dry white wine
• 1 cup heavy cream
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and ground black pepper to taste
Method
1. Prepare the crab claw meat. De-shell it, if needed, and set aside.
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. Sauté aromatics. In a large skillet or saucepan, over medium heat, add the olive oil. Incorporate the garlic, shallot, and red pepper flakes (if using) until fragrant, and sauté until translucent, about 2 minutes. Add white wine to pan, and deglaze until reduced by half.
4. Prepare the sauce. Stir in the heavy cream, and gently thicken for 2–3 minutes. Add lemon zest and juice, and cook for another 2–3 minutes, until the sauce has thickened to your desired consistency. Incorporate ½ of the Parmesan cheese until melted and smooth.
5. Fold the crab meat into the sauce. Turn off the heat, gently fold the crab meat into the sauce, and then add salt and pepper to taste.
6. Combine pasta with sauce. Use tongs to add the drained, cooked pasta to the skillet/saucepan. Gently fold into the sauce, until all the noodles are coated. If the sauce seems too thick, thin it down with a few tablespoons of leftover pasta water, until it covers the noodles nicely. Put noodles into a serving bowl, garnish with remaining Parmesan cheese and parsley, and enjoy!
