Fantastic, simple Shredded Crab Tagliatelle is a quick and easy pasta dinner that works brilliantly with tinned or fresh crab. The pasta is tossed in a homemade sauce of garlic-parsley butter, lemon, cherry tomatoes and passata for a bright, satisfying meal.
This recipe is perfect for using canned shredded crab meat when fresh crab isn’t available. It comes together fast and pairs well with tagliatelle, linguine, pappardelle or spaghetti.
Stir the sauce through freshly cooked pasta so each strand is coated and glossy.
How to make Shredded Crab Tagliatelle pasta?
Scroll through the step-by-step images below or use the printable recipe card at the end of this page for UK and US measurements. The method is straightforward and well suited to busy weeknights.
What pasta can be substituted for tagliatelle?
Although tagliatelle is used here, any long pasta such as linguine, pappardelle or spaghetti works well. Short shapes like fusilli, penne or rigatoni can also be used if you prefer.
How long to cook tagliatelle?
Cook the pasta according to the packet instructions and for a firmer bite choose the lower end of the recommended time. The sauce only takes about as long to prepare as the pasta needs to cook, so everything comes together at the same time.
Why use reserved pasta water for sauce?
Reserved pasta water contains salty flavour and starch that helps bind and thicken the sauce, giving a silky finish. It’s a simple trick to make the sauce cling to the pasta.
Help, I forgot to keep cooked pasta water?
If you drain away all the pasta water, you can recreate a similar texture by combining 120ml boiling water with ¼ teaspoon cornstarch and ¼ teaspoon salt. Stir until dissolved and add to the sauce.
How to infuse butter with herbs?
Bring butter to room temperature and mix with chopped parsley using a fork until combined. Fresh parsley gives the best flavour; if you use dried, use about half the quantity.
Is crab meat in a can already cooked?
Canned shredded crab meat is already steamed or boiled and ready to eat — it just needs warming in the sauce. Canned crab is an economical and convenient pantry staple when fresh crab isn’t available.
How long to heat tinned / canned / fresh crab meat?
Because crab meat is pre-cooked, gently warm it in the sauce only until heated through to preserve texture and flavour.
Can I substitute tinned crab for fresh crab?
If you can source fresh shredded, lump or jumbo crab meat (or previously frozen), it will elevate the dish and deliver a more delicate flavour. Tinned crab remains a great, convenient alternative.
Shredded, Lump or Jumbo Crab meat — which is best?
Shredded crab is the most affordable and handy to keep in the cupboard. Lump or jumbo crab are pricier but offer larger, more impressive pieces if you’re cooking for guests or want a more luxurious finish.
Substitute fresh tomatoes for tinned?
This recipe uses whole cherry tomatoes for sweetness and texture, but a tin of tomatoes can be substituted if needed — add them when you add the passata.
How to stop cooked pasta sticking?
Pasta sticks if left too long after draining. Time the pasta so it finishes cooking when the sauce is nearly ready, then add it straight into the pan and toss. Use tongs to add and mix the tagliatelle in slowly for an even coating.
How and what to serve with Shredded Crab Tagliatelle?
Serve straight from the pan using tongs so the pasta retains its warmth and sauce. Finish with freshly grated Parmesan, extra parsley and a pinch of chilli flakes if you like a little heat.
To stretch to larger crowds, serve with garlic bread and a simple salad such as caprese to complement the pasta.
📖 Step by Step Recipe
Shredded Crab Tagliatelle
Luke and Kay – Flawless Food
Equipment
Ingredients
- 60 grams butter
- 2 tbsp fresh parsley, chopped (use 1 tbsp if using dried)
- 500 grams tagliatelle pasta (or spaghetti, linguine, pappardelle)
- 1 tbsp olive oil
- 2 onions, diced
- 200 grams cherry or plum tomatoes, kept whole
- 5 garlic cloves, minced (or 3 tsp garlic puree)
- 120 ml reserved pasta water
- 120 ml passata
- 200 grams shredded crab meat (about 2 tins; fresh crab preferred if available)
- 1 lemon, juiced
- Pinch salt and pepper, to taste
Optional topping
- Parmesan
- Extra parsley
- Chilli flakes
Instructions
- Place butter and parsley in a bowl and mix with a fork to form a parsley butter. Set aside.
- Cook pasta to packet instructions. Reserve 120ml (½ cup) of pasta water before draining.
- Meanwhile, heat olive oil and fry diced onions on high for about 3 minutes. Add tomatoes and fry another 3 minutes.
- Add minced garlic and cook briefly until fragrant.
- Stir in the passata, reduce heat to medium and warm through.
- Add the shredded crab and the parsley butter, stirring until butter has melted through the sauce.
- Add the juice of half a lemon and the reserved pasta water to loosen the sauce and add brightness.
- Add the drained pasta to the pan, toss to coat thoroughly and season with salt and pepper.
- Serve immediately and top with grated Parmesan, extra parsley and chilli flakes if desired.
Video
Nutrition
We hope you enjoy this recipe. If you like using canned fish, try other simple dishes that feature pantry staples and fresh ingredients. Please let us know how you get on with this recipe — we love to hear from you!