Creamy Pasta with Crab and Peas

A fancy but super fast and simple creamy crab pasta made with crab dip, spaghetti noodles and green peas.

Hello decadence!

This amazing meal is oh-so-simple to make. And fast.

The 3-ingredient crab dip has to be made ahead (which only takes about 5 minutes - just stir and refrigerate).

I used leftovers so this creamy pasta with crab and peas was ready in 15 minutes.

Fancy doesn't get much easier than that!

The back-story here is that the quick crab dip is a 3-ingredient lovely little appetizer my Aunt Edith passed down.

I accidentally doubled the recipe (darn those details!) and served the huge bowl of crab dip to all of 4 people.

We went to town, scooping it up with crackers and toasted baguette slices, but I still had tons of extras at the end of the day.

So I got creative, came up with this recipe and we dined like royalty another night!

I love when leftovers are remade into an entirely new dish. Feels like winning at life!

And I especially love when I can get such a delicious dinner on the table with so little effort.

You just cook the pasta, drain and add the remaining ingredients to heat them through. One pan, no fuss.

And you're rewarded with a bowl full of creamy pasta studded with chunks of crab meat and bright green peas.

I think I'll have to "accidentally" double the recipe on the crab dip again just to use it for this creamy pasta dinner.

(I also made crab salad sandwiches on hoagie rolls for lunch that week; another delicious way to use leftovers!)

You should, too.

Enjoy!

XO,

Kathryn

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Creamy Pasta with Crab and Peas

A fancy but super fast and simple creamy crab pasta made with crab dip, spaghetti noodles and green peas.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Yield: 4 servings

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Cook Mode

Ingredients

• 12 oz. whole wheat spaghetti (see notes below)
• 2 cups creamy crab dip (see notes below)
• 1 cup frozen peas
• Juice of 1 lemon
• salt and pepper, to taste
• ¼ cup fresh parsley, chopped

Instructions

• Cook pasta until al dente. Drain, reserving 1 cup of the cooking liquid.
• Return pasta to pan over low heat and add crab dip, frozen peas and lemon juice. Stir to combine.
• Add reserved pasta cooking liquid ¼ cup at a time, as needed, to help everything adhere and become saucy. Let heat through for 1-2 minutes.
• Season to taste with salt and pepper. Serve hot, sprinkled with chopped parsley.

Notes

Here's the quick, 3 ingredient crab dip I used leftovers of for this recipe. (You could also substitute a store bought crab dip if you prefer.)

You can also use regular pasta or an angel hair or fettucine pasta if you prefer.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 37g | Protein: 19g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 100mg | Sodium: 582mg | Fiber: 5g | Sugar: 5g

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