If you’re craving a dish that marries the sweet, delicate flavor of king crab with the bright, vibrant essence of Mediterranean ingredients, this King Crab Pasta With Tomato and Ouzo Sauce Recipe is your dream come true. This recipe brings together tender linguine, a luscious tomato and ouzo sauce infused with garlic and shallots, and succulent king crab meat, resulting in a luxurious, restaurant-quality meal that’s surprisingly simple to make at home. Whether you’re impressing guests or treating yourself to something special, every bite bursts with layers of flavor and just the right touch of indulgence.
Ingredients You’ll Need
All the ingredients in this King Crab Pasta With Tomato and Ouzo Sauce Recipe are straightforward but packed with purpose. Each one enhances the flavor, texture, and color, ensuring that the final dish is as stunning as it is delicious.
- 12 ounces linguine or spaghetti: Choose your favorite pasta shape that holds the sauce beautifully.
- 2 tablespoons olive oil: A good quality oil adds richness and helps sauté aromatics perfectly.
- 2 cloves garlic, minced: Provides aromatic depth that wakes up the sauce.
- 1 small shallot, finely chopped: Adds a subtle sweetness and mild onion flavor.
- 1/4 teaspoon crushed red pepper flakes (optional): For a gentle hint of heat if desired.
- 1/2 cup ouzo: The star ingredient that offers a unique anise flavor, elevating the sauce.
- 1 (14 oz) can crushed tomatoes: Creates the vibrant, tangy base of the sauce.
- 1/4 cup heavy cream: Adds smoothness and balances acidity from the tomatoes.
- 1/2 teaspoon salt: Essential for seasoning and enhancing the natural flavors.
- 1/4 teaspoon black pepper: Adds a mild spice that complements the entire dish.
- 1/2 teaspoon sugar (optional): Helps to mellow tomato acidity if needed.
- 1 tablespoon tomato paste: Concentrates tomato flavor and enriches the sauce color.
- 1/2 pound cooked king crab meat, shelled and roughly chopped: The star seafood, tender and sweet.
- 2 tablespoons fresh parsley, chopped: Brings freshness and color to finish the dish.
- Zest of 1 lemon: Adds a burst of citrusy brightness to brighten flavors.
- Grated Parmesan cheese (for serving, optional): Adds a salty, umami touch that pairs beautifully with crab.
How to Make King Crab Pasta With Tomato and Ouzo Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your linguine or spaghetti and cook it until it’s perfectly al dente, just tender but with a slight bite. Don’t forget to reserve half a cup of pasta water before draining—this starchy water will come in handy later to adjust the sauce consistency.
Step 2: Sauté Aromatics and Reduce Ouzo
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the minced garlic, chopped shallot, and if you like a bit of heat, the crushed red pepper flakes. Cook for a minute or two until the mixture becomes fragrant and soft but not browned. Now carefully pour in the ouzo—you’ll want to let it simmer gently for a few minutes so it reduces by half, concentrating that lovely anise flavor without overpowering the dish.
Step 3: Build the Sauce
Next, stir in the crushed tomatoes, tomato paste, and heavy cream. Add salt, black pepper, and if your tomatoes feel too acidic, a touch of sugar to balance the flavors perfectly. Let this simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the fragrances meld into a rich, velvety base.
Step 4: Add King Crab and Combine
Gently fold in the cooked king crab meat, letting it warm through in the sauce for a couple of minutes. Then add the drained pasta directly to the skillet and toss everything together, using some of the reserved pasta water if the sauce needs loosening. This step ensures every strand of pasta is beautifully coated and flavored to perfection.
Step 5: Finish with Freshness
To finish, stir in the bright lemon zest and sprinkle the chopped parsley throughout. These fresh notes provide a wonderful contrast to the creamy, savory sauce and the natural sweetness of the crab.
How to Serve King Crab Pasta With Tomato and Ouzo Sauce Recipe
Garnishes
For serving, a light shower of freshly grated Parmesan cheese can add a salty, nutty dimension to the dish, though it’s entirely optional since the crab and ouzo flavors shine brilliantly on their own. A few extra parsley leaves scattered on top also elevate the presentation and add fresh aroma right before serving.
Side Dishes
This King Crab Pasta With Tomato and Ouzo Sauce Recipe pairs wonderfully with simple sides like a crisp green salad dressed in lemon vinaigrette or some warm garlic bread to soak up any leftover sauce. Both options complement the dish without competing with the delicate crab flavors.
Creative Ways to Present
For a special occasion, consider serving the pasta in individual shallow bowls with a drizzle of good-quality olive oil and an extra pinch of lemon zest on top. You can also add a couple of grilled lemon halves on the side to squeeze over the pasta, enhancing the citrus notes and presentation dramatically.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to two days. The delicate crab meat keeps well, but it’s best enjoyed fresh to maintain the best texture.
Freezing
Freezing is not recommended for this dish, as the cream and seafood components may change texture and flavor when thawed. It’s really best to enjoy this recipe fresh and plan for refrigeration if you want to save leftovers.
Reheating
When reheating, gently warm the pasta on the stovetop over low heat, adding a splash of water or broth if the sauce seems thick. Avoid microwaving if possible, as the seafood can become rubbery and the sauce may separate.
FAQs
Can I use other types of crab for this recipe?
Absolutely! While king crab is fantastic for its sweet, buttery flavor and texture, you can substitute with snow crab or even lump crab meat. Just adjust quantity and be mindful of the cooking time to avoid overcooking more delicate crab varieties.
What if I don’t have ouzo? Can I substitute it?
If ouzo isn’t available, a dry white wine combined with a small splash of anise extract can replicate its distinctive flavor. Use the same amount as the ouzo and reduce it similarly to concentrate the taste.
Is this recipe spicy?
The recipe includes crushed red pepper flakes, but they are optional and can be left out for a milder dish. The flavors here focus more on sweet, savory, and aromatic notes rather than heat.
Can I make this recipe gluten-free?
Yes! Simply swap the linguine or spaghetti for your favorite gluten-free pasta. The sauce and crab meat are naturally gluten-free, making this dish accessible for gluten-free diets without sacrificing flavor.
How do I know when the pasta is al dente?
Al dente pasta is tender but still firm to the bite. Test by tasting a strand a minute or two before the package recommends—it should have a slight chew without being hard or mushy.
Final Thoughts
There’s something truly magical about this King Crab Pasta With Tomato and Ouzo Sauce Recipe. It’s the kind of meal that feels both indulgent and effortlessly elegant, perfect for elevating any dinner night. I can’t wait for you to try it out, enjoy all the wonderful flavors, and maybe even share it with friends and family who appreciate a beautifully crafted seafood dish. Once you taste it, I’m sure it’ll become a favorite in your recipe rotation too!
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King Crab Pasta With Tomato and Ouzo Sauce 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
This King Crab Pasta with Tomato and Ouzo Sauce is an elegant Mediterranean seafood dish featuring tender king crab meat tossed in a rich, creamy tomato sauce infused with the distinctive flavor of ouzo. Perfect for a special dinner, it combines linguine with a savory sauce loaded with garlic, shallots, and a hint of spice, finished with fresh lemon zest and parsley for brightness.
Ingredients
Pasta
- 12 ounces linguine or spaghetti
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup ouzo
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
Seafood and Garnish
- 1/2 pound cooked king crab meat, shelled and roughly chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped shallot, and crushed red pepper flakes if using. Sauté for 1 to 2 minutes until the mixture is fragrant and the shallots are softened.
- Deglaze with Ouzo: Carefully pour in the ouzo and let it simmer for 2 to 3 minutes, allowing it to reduce by half to concentrate the flavors.
- Add Tomatoes and Cream: Stir in the crushed tomatoes, tomato paste, heavy cream, salt, black pepper, and sugar if using. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Incorporate Crab Meat: Add the cooked king crab meat to the sauce and cook for 2 to 3 minutes, just long enough to heat the crab through without overcooking it.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss gently to coat the noodles in the sauce. If the sauce seems too thick, add the reserved pasta water a little at a time to loosen it to your preferred consistency.
- Finish and Serve: Stir in the lemon zest and sprinkle with chopped fresh parsley. Serve immediately, offering grated Parmesan cheese on the side if desired.
Notes
- Use freshly shelled king crab legs if possible for the best flavor and texture.
- If you do not have ouzo, substitute with dry white wine plus a small splash of anise extract to mimic the distinctive flavor.
- This dish pairs wonderfully with a crisp green salad or warm garlic bread for a complete meal.
