I have always had a love affair with pasta so I was excited to add this to our FODMAP foods list of recipes. My favorite kind as a kiddo was plain pasta with butter and salt only. I swear my Dad makes it the best still to this day. It’s probably because I don’t see how much butter and salt he adds to it and I’m totally okay with that. Still to this day, if I’m having an off day I will make this for myself as it is always a tummy comfort.
This dish is a grown up take on buttered pasta with added richness from the crab and still only uses a few ingredients. But lets be serious, butter and olive oil make everything better. It’s rich and decadent tasting but still leaves you feeling light at the end of the meal.
I have gotten questions the last few months on how to make gluten free pasta as it is a little different to cook than regular pasta. Check out my post for tips on getting it right each and every time!
Enjoy! This recipe was inspired by Bon Appetit.
Pasta with Crab Meat, Lemon & Fresh BasilPrint Recipe
- 8 Ounces Gluten Free Pasta
- 3 Tablespoons Unsalted Butter, divided
- 2 Tablespoons Olive Oil, divided
- 1 Tablespoon Green Onions, chopped
- 1 Teaspoon Crushed Red Pepper Flakes
- 2 Tablespoons Fresh Lemon Juice & Zest
- 8 Ounces Jumbo Lump Crabmeat
- 1/3 Cup Fresh Basil Leaves, loosely chopped
- Kosher Salt & Pepper, season to taste
Cook pasta according to directions, making sure to reserve 1/2 cup pasta water.
Meanwhile in a large skillet heat 1 tablespoon of olive oil & 1 tablespoon of butter on medium heat. Once melted, saute green onions and crushed red pepper flakes for about one minute.
Add 1 tablespoon of lemon juice and 3 tablespoons of pasta water and continue stirring. Lower heat to low and wait for pasta to be ready.
Transfer drained pasta to skillet and add remaining lemon juice, zest, salt, pepper, crab meat, basil, olive oil, butter and pasta water. Increase heat to medium high and toss pasta until liquid evaporates.
Serve hot and garnish with additional basil and lemon juice.