Here's what you'll need:
- 12 oz spaghetti (I was only cooking for 2 so I did not want to use the full package of pasta)
- 1/2 lb iumbo lump crab meat
- 1 cup cream (I used half&half)
- 1 cup Sauvignon Blanc
- 1 lemon; juiced & zested
- 1-2 tsp Lemon Pepper
- Fresh cracked black pepper
- 3 tbspn fresh chopped parsley
- 2 tsp Oregano
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 shallot; chopped
- 4 cloves garlic; minced
- Optional pinch of crushed red pepper
Directions:
- Cook pasta according to package directions, reserve 1 cup of pasta water before draining
- (I salt my pasta water heavily, and do not need to add anymore salt the rest of the cooking process, so use salt to your taste)
- Heat olive oil & butter over medium heat, cook shallot for a few minutes, add garlic & cook until fragrant (do not burn the garlic!)
- Add 2 tbsp fresh parsley (save 1 tbspn for garnish at the end), oregano, lemon pepper, lemon zest, & crushed red pepper, give a quick stir
- Add wine, simmer for a few minutes until liquid is reduced by about half
- Gradually pour in cream, stir or whisk while you pour it in to keep it smooth and creamy looking (heat should be on medium low- medium at this point)
- Pour in lemon juice
- Add a couple cranks of fresh cracked black pepper
Taste test to see if you need any more salt or pepper
Add pasta back in to pan and add the reserved pasta water
Add the crab meat and gently stir into the pasta
Cover & reduce heat to low until crab meat is warmed through (1-2 min)
Top with remaining tablespoon of fresh parsley & garnish with lemon