Crab Pasta with Corn, Tomatoes and Basil

A large oval platter filled with pasta, cherry tomatoes, shaved parmesan cheese and fresh basil.

5 from 4 votes

Crab Pasta with Corn, Tomatoes and Basil

With sweet corn, plump cherry tomatoes, fresh basil and lump crab meat this vibrant crab pasta embodies the spirit Summer. It's colorful, tasty, and sure to impress your family and friends any time you serve it up!

Prep Time15

Cook Time20

Course: dinner

Cuisine: American, English, Italian

Servings:

Calories: 496kcal

Author: Leigh Anderson

Ingredients

3 tbsp olive oil
1 large shallot minced
3 cloves garlic grated
3 tbsp tomato paste
1 pint cherry tomatoes halved
2 tsp Old Bay seasoning or Smoked Paprika
8 oz short-cut pasta
2 ears corn kernels cut from the cobs
8 oz lump, or jumbo-lump crab meat about 1 cup
3 tbsp lemon juice
4 tbsp butter
8-10 fresh basil leaves
parmesan cheese for serving

Instructions

Place a large sauté pan or skillet over medium-low heat. Add the olive oil, shallot, garlic, halved tomatoes, tomato paste and Old Bay all at once.
Sauté all of the ingredients together, stirring frequently until the tomatoes begin release their juice and the shallot and garlic soften, about 7-10 minutes.
Meanwhile bring a large pot of salted water to a boil. When the water is boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
Add the pasta and pasta water to the pot with the corn and tomato mixture then gently fold in the corn, crab meat, lemon juice and butter. Give everything a good mix, taste and season with more salt or Old Bay as needed.
As soon as the butter is melted and all of the ingredients are evenly distributed divide the pasta between bowls, top each bowl with fresh basil leaves and grated parmesan cheese. Serve immedietly!

Notes

Ingredient Notes and Substitutions:

Crab: Fresh, lump, blue crabmeat is best for this recipe but it can be hard to find if you’re not on the East Coast. Crabmeat is often sold canned. If you’re going to go this route I suggest using a refrigerated canned lump crabmeat rather than shelf stable.
Old Bay Seasoning: Paprika (smoked or sweet) can be substituted instead of Old Bay.

Storing and Re-heating Leftovers:

Leftover Crab Pasta can be stored, covered, in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

Nutrition