King Crab Bucatini Recipe
King crab, zucchini, roasted tomatoes, our signature lemon cream sauce
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Ingredients
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Pasta
Crab and Vegetables
Lemon Cream Sauce
Method
Pasta Preparation
- 1
Cook the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Vegetable Roasting
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes and zucchini (sliced into half-moons) with olive oil, salt, and black pepper. Roast in the oven for 20 minutes, or until the tomatoes are blistered and zucchini is tender.
Lemon Cream Sauce Preparation
- 3
Make the Lemon Cream Sauce
In a saucepan over medium heat, add minced garlic (from 3 cloves) and sauté until fragrant. Add the heavy cream, lemon juice, and lemon zest. Stir and let simmer for about 5 minutes. Gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
Combining Ingredients
- 4
Combine Pasta, Crab, and Sauce
In a large mixing bowl, combine the cooked bucatini pasta, roasted vegetables, and king crab meat. Pour the lemon cream sauce over the mixture and toss gently to coat everything evenly. If needed, adjust seasoning with additional salt and pepper.
Garnishing and Serving
- 5
Serve the Dish
Plate the King Crab Bucatini and garnish with freshly chopped parsley. Serve immediately.