There is nothing quite like the luxurious delight of enjoying King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe, a seafood dish that sings with vibrant Mediterranean flavors. The tender, sweet king crab meat pairs beautifully with a luscious tomato and ouzo sauce, accented by just the right hint of anise and creaminess to create a truly unforgettable pasta experience. Whether you’re cooking for a special occasion or simply craving a decadent meal, this recipe delivers richness, warmth, and a splash of sunshine in every forkful.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that each bring something special to the plate—from the aromatic garlic and fresh shallots building the base of the sauce, to the playful kick of red pepper flakes, and the unique flavor note of ouzo that sets this pasta apart. Every component, including the luscious cream and zesty lemon, contributes to a symphony of taste, texture, and color that will wow your senses.
- 12 ounces linguine or spaghetti: The perfect pasta shape to catch the rich sauce and crab meat in every bite.
- 2 tablespoons olive oil: Adds a silky, fruity undertone while sautéing the aromatics.
- 2 cloves garlic (minced): Provides a fragrant, savory foundation essential in Mediterranean cooking.
- 1 small shallot (finely chopped): A milder, sweeter sibling of onions to deepen the sauce’s flavor.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle, warming heat that complements the seafood.
- 1/2 cup ouzo: The star ingredient infusing the sauce with a bright, anise-like kick.
- 1 cup cherry tomatoes (halved): Bring juicy bursts of freshness and a pop of vibrant red color.
- 1/2 cup crushed tomatoes: Offers body and a rich tomato base for the sauce.
- 1/3 cup heavy cream: Blends in to create a luxurious, velvety texture.
- 1 tablespoon tomato paste: Intensifies the tomato flavor with concentrated richness.
- 1 teaspoon lemon zest: Adds a spark of citrus brightness that lifts the entire dish.
- 1/2 teaspoon salt: Balances the flavors perfectly.
- 1/4 teaspoon black pepper: For a subtle, complementary spice.
- 1 pound cooked king crab meat (shells removed and shredded): The luxurious star protein, sweet and tender.
- 2 tablespoons butter: Enriches the sauce with a creamy finish.
- Chopped fresh parsley and lemon wedges for garnish: Fresh herbs and citrus for the perfect final touch.
How to Make King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
Step 1: Cook the pasta
Begin by bringing a large pot of salted water to a boil. Cook the linguine or spaghetti until al dente, meaning it should still have a little bite to it. Be sure to reserve half a cup of the pasta water before draining, as this starchy liquid will help you loosen the sauce later for a perfect coating.
Step 2: Sauté the aromatics
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic, finely chopped shallot, and if you like a touch of heat, the red pepper flakes. Sauté for 1 to 2 minutes until everything becomes fragrant and translucent, immediately filling your kitchen with anticipation for what’s to come.
Step 3: Add the ouzo and tomatoes
Carefully pour in the ouzo to deglaze the pan, letting it simmer for 2 to 3 minutes to slightly reduce and concentrate its distinctive anise flavor. Then stir in the cherry tomatoes, crushed tomatoes, tomato paste, and lemon zest, seasoning with salt and black pepper. Let this simmer gently for about 5 to 6 minutes until the sauce thickens and the tomatoes meld into a rich, luscious mixture.
Step 4: Enrich with cream and combine crab
Lower the heat and stir in the heavy cream, cooking for another couple of minutes until the sauce turns creamy and velvety. Now it’s time to gently fold in the delicate king crab meat along with the butter. Warm everything just until the crab is heated through, taking care not to overcook so the meat stays tender and succulent.
Step 5: Toss pasta and finish
Add the drained pasta directly to the skillet, tossing thoroughly to coat every strand in the flavorful sauce. Use the reserved pasta water a little at a time if you want to loosen the sauce to your preferred consistency—this trick ensures the perfect glossy finish that clings lovingly to the crab.
How to Serve King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
Garnishes
To complete this decadent dish, sprinkle freshly chopped parsley over the top for a burst of green and fresh flavor. Serve with lemon wedges on the side to give your guests the option of adding a refreshing, zesty brightness with every bite. These simple garnishes elevate both the look and the taste delightfully.
Side Dishes
This pasta shines on its own but pairs beautifully with light sides like a crisp mixed greens salad dressed in lemon vinaigrette or some roasted seasonal vegetables. Crusty artisan bread also makes a wonderful companion to soak up any extra sauce and keep the meal indulgent and satisfying.
Creative Ways to Present
For a visually stunning presentation, serve the pasta twirled elegantly on warmed plates, topped with generous clusters of crab meat and bright tomato pieces. Garnish with sprinkled parsley and halve the lemon wedges for a refined, restaurant-quality look right at your dinner table. You could even drizzle a little extra virgin olive oil over the top just before serving for a beautiful sheen.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, cool the pasta completely before transferring it to an airtight container. Refrigerate for up to 2 days to retain the crab’s delicate texture and the sauce’s vibrant flavor.
Freezing
Because of the cream and seafood, freezing is not ideal for this recipe as it can affect the texture and taste. If you must, freeze only the sauce separate from the pasta, then thaw gently in the refrigerator before reheating.
Reheating
Reheat your leftovers gently in a skillet over low heat, adding a splash of water or broth as needed to loosen the sauce. Avoid overheating to keep the crab tender and prevent the cream from curdling. A careful, slow warm-up is key to enjoying this dish again.
FAQs
Can I use other types of crab instead of king crab?
Absolutely! While king crab offers a sweet and delicate flavor, you can substitute with snow crab or Dungeness crab for a similar experience. Just be sure to adjust cooking time slightly if using fresh crab.
What can I substitute if I don’t have ouzo?
If ouzo isn’t available, a splash of dry white wine combined with a pinch of fennel seed works well to mimic the anise flavor that ouzo brings to this dish.
Is it important to use heavy cream in the sauce?
The heavy cream adds a rich, velvety texture that balances the acidity of the tomatoes and the brightness of the ouzo, making the sauce luxurious and smooth. You can experiment with half-and-half for a lighter version but expect a thinner sauce.
How can I make this recipe spicier?
To spice things up, increase the amount of red pepper flakes or add a bit of finely chopped fresh chili along with the garlic and shallots. Just be careful not to overpower the delicate crab flavor.
Can I prepare the sauce in advance?
You can prepare the sauce a few hours ahead and store it in the fridge. When ready to serve, gently reheat and then toss with freshly cooked pasta and crab meat to keep everything fresh and tender.
Final Thoughts
King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe is a stunning way to bring a taste of the Mediterranean to your table with minimal fuss and maximum flavor. Its comforting creaminess, zesty brightness, and luscious seafood make it a true crowd-pleaser that you’ll come back to again and again. Don’t hesitate—grab some fresh king crab and dive into this delightful dish that’s sure to impress every time.
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King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Pescatarian
Description
Savor the luxurious flavors of king crab pasta in this incredible Mediterranean-inspired recipe featuring a rich tomato and ouzo sauce. Tender linguine is tossed in a creamy, fragrant sauce made with fresh cherry tomatoes, aromatic garlic and shallots, and a splash of ouzo, perfectly complementing the sweet crab meat. This elegant dish is finished with butter and fresh parsley, making it a perfect main course that’s both comforting and impressive for any seafood lover.
Ingredients
Pasta
- 12 ounces linguine or spaghetti
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup ouzo
- 1 cup cherry tomatoes, halved
- 1/2 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1/3 cup heavy cream
- 1 pound cooked king crab meat, shells removed and shredded
- 2 tablespoons butter
- Chopped fresh parsley for garnish
- Lemon wedges for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente, according to package directions. Reserve 1/2 cup of pasta water before draining the pasta, then set the pasta aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced garlic, finely chopped shallot, and red pepper flakes if using. Sauté for 1 to 2 minutes until fragrant and softened, careful not to burn the garlic.
- Deglaze with Ouzo: Carefully pour in the ouzo and allow it to simmer for 2 to 3 minutes until it reduces slightly, enhancing the sauce’s flavor with a subtle anise note.
- Add Tomato Components: Stir in the halved cherry tomatoes, crushed tomatoes, tomato paste, lemon zest, salt, and black pepper. Let the sauce simmer for 5 to 6 minutes until it thickens and the tomatoes soften.
- Incorporate Cream: Pour in the heavy cream and continue cooking for another 2 minutes, stirring occasionally to combine and slightly thicken the sauce.
- Add Crab and Butter: Gently fold in the cooked king crab meat and butter. Cook only until the crab is warmed through to preserve its delicate texture and flavor.
- Toss Pasta and Serve: Add the cooked pasta to the skillet and toss to coat with the sauce evenly. Gradually add the reserved pasta water as needed to loosen the sauce to your desired consistency. Serve immediately, garnished with chopped fresh parsley and lemon wedges.
Notes
- Use fresh or thawed frozen king crab legs—make sure all shells are removed before adding the crab meat to avoid any hard bits.
- If ouzo isn’t available, substitute with a splash of dry white wine and a pinch of fennel seeds to mimic the anise flavor.
- Be careful not to overcook the crab; add it just at the end to maintain its tender texture.
- Adjust red pepper flakes to your spice preference or omit them for a milder sauce.
