Chimichurri Crab & Roasted Red Pepper Pasta

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Prep Time: 15 Min | Servings: 6 Servings

Create an elegant night without the hassle. A simple sauce recipe with some crab meat is all you need. Who would have thought that a meal could be this easy?!

  • 16 oz. Crab Meat (55/75 Jumbo Lump)
  • 8 oz. Roasted Red Peppers, Drained, Julienned
  • 32 oz. Linguini / Fettuccini

Chimichurri Sauce

  • ½ Red Onion, Rough Dice
  • 1 TBS Basil, Fresh, Chiffonade*
  • 1 TBS Garlic, Fresh, Minced
  • 4 TBSP Cilantro, Fresh, Chiffonade*
  • 5 TBSP Parsley, Fresh, Chiffonade*
  • 1 TSP Oregano, Dried
  • ½ TSP Cumin, Roasted
  • ¼ TSP Thyme, Dried
  • 1 TSP Crushed Red Pepper Flakes
  • 1/8 TSP Cayenne Pepper
  • 1 TBSP Lime Juice, Freshly Squeezed
  • 1 TBSP Red Wine Vinegar
  • 1 Cup Water, Cold
  • 1 TBS Sea Salt
  • 5 TBSP Extra Virgin Olive Oil

  • Bring salted water to a boil for the pasta

  • Drain and julienne roasted red peppers

  • Roughly dice red onion

  • Mince garlic and chop fresh herbs for the chimichurri

  • Measure olive oil, vinegar, and seasonings

  • Pick over crab meat, checking for shells

  1. Cook the pasta
    Boil linguini/fettuccini per package instructions until al dente. Reserve 1 cup pasta water, then drain.

  2. Prepare chimichurri sauce
    In a bowl, whisk together chopped parsley, garlic, oregano, crushed red pepper, olive oil, vinegar (or lemon juice), salt, and pepper until emulsified.

  3. Combine ingredients
    In a large mixing bowl (or pasta pot), toss cooked pasta with chimichurri sauce, adding a splash of reserved pasta water to loosen sauce.

  4. Add crab & peppers
    Gently fold in lump crab meat, julienned roasted red peppers, diced red onion, and minced garlic.

  5. Heat & serve
    Warm the mixture briefly on low heat—just enough to heat the crab and release flavors—without overcooking. Taste and adjust seasoning as needed.

  6. Plating
    Serve hot, garnish with parsley or a drizzle of olive oil.