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Close up of a low white bowl filled with a creamy crab pasta with green peas and sprinkled with chopped fresh parsley.
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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
Cook Time10 minutes
Total Time15 minutes
Yield: 4 servings

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.

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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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