Crab Pasta (GF) with Spicy Lemon Oil
Jumbo Lump Crabmeat. Pasta (GF). Spicy Lemon Oil. Sound good?! This is a great combination of flavors that meld together perfectly. The spicy lemon oil elevates this pasta dish to another level. If you’re looking for an alternative to the traditional seafood pasta in marinara sauce, Crab Pasta (GF) with Spicy Lemon Oil is it.
Assembly of Ingredients
Phillips Jumbo Lump Crab and Barilla GF Spaghetti 
Broth, spices, herbs and seasonings for the pasta.
Organize the ingredients for the recipe: jumbo lump crab, spaghetti (gf), hot pepper flakes, lemon zest, lemon juice, shallots, garlic, olive oil, white wine, butter (if desired) and fresh green herbs (either basil or cilantro).
Making the Spicy Lemon Oil
Saute the garlic, shallots and hot pepper flakes. 
Add the lemon zest. 
Then add the lemon juice, white wine and butter.
To make the spicy lemon oil, heat olive oil in a large pan on medium-high heat. Once heated, add the sliced shallots, hot pepper flakes and minced garlic and cook until beginning to soften, 1-2 minutes. Then add the lemon zest and cook for approximately 30 seconds until fragrant. Finally, add the lemon juice and white wine. (See NOTE section in recipe below regarding White Wine.) Cook for 2-3 minutes. Add a pat of butter at the end, if desired.
Cooking the Gluten Free Pasta
While the sauce is being prepared, cook the pasta. Follow cooking directions on the package for best results.
Combine Pasta with Crab, Herbs, and Spicy Lemon Oil
Add the pasta, crab and fresh green herb to the pan. 
Gently mix together to keep crab lumps in tact.
Add the cooked pasta, crab and fresh herb to the sauce. Using tongs gently mix together and cook until crab is heated through, 1-2 minutes. Season with salt and pepper.
Crab Pasta (GF) with Spicy Lemon Oil
Transfer to a platter and drizzle with more olive oil, if desired. Garnish with basil or cilantro and lemon slices. Serve immediately.
Crab Pasta (GF) with Spicy Lemon Oil
Ingredients
- 1/3 cup of olive oil plus more for drizzling if desired
- 2 garlic cloves minced
- 1 shallot halved vertically and sliced thin
- 1/2 teaspoon hot pepper flakes modify to your spice level
- lemon zest from 2 lemons use more or less based on preference
- juice from 2 lemons use more or less based on preference
- 1/2 cup white wine (See NOTE section below.)
- pat of butter
- 1 package (GF) Spaghetti Barilla brand
- 1 container jumbo lump crabmeat I like Phillips brand
- 1/2 cup basil or cilantro leaves torn or chopped
- Kosher Salt and Freshly Ground Pepper to taste
- lemon slices and basil or cilantro as garnish
Instructions
- Heat olive oil in a large pan on medium-high heat.
- Once heated, add the sliced shallots, hot pepper flakes and minced garlic and cook until beginning to soften, 1-2 minutes.
- Then add the lemon zest and cook for approximately 30 seconds until fragrant.
- Add the lemon juice and white wine. Cook for 2-3 minutes.
- Add a pat of butter, if using.
- While the sauce is being prepared, cook the pasta. Follow cooking directions on the package for best results and drain pasta once cooked.
- Add the cooked pasta, crab and fresh herbs to the sauce.
- Using tongs gently mix together and cook until crab is heated through, 1-2 minutes.
- Transfer to a platter and drizzle with more olive oil, if desired. Garnish with basil or cilantro and lemon slices. Serve immediately.
Notes
Recipe from Epicurious.com and modified by me for gluten free eating. https://www.epicurious.com/recipes/food/views/crab-linguine-with-basil-lemon-chile-365309
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Made this the other night and it was a huge hit. In fact, my kids are asking me to make it again “and soon”. We aren’t gluten free so I used regular spaghetti. I only used 1/4 teaspoon of pepper flakes as my husband and one of my daughters do not enjoy a big kick… it still had a nice little kick though. I also used calamari and halved cherry tomatoes and threw those in when adding the wine and lemon juice. i did add spinach too when adding the crabmeat as suggested. Definitely looking forward to making this again. Easy and delicious!