This spicy crab bucatini pasta recipe is hands down the easiest recipe I’ve ever shared on the blog! Yes, we’re using store-bought arrabbiata sauce and a couple of other ingredients to make this delicious restaurant-quality meal.
Sometimes we just need a quick weeknight meal that doesn’t involve 100 different ingredients and cooking from scratch. Am I right? This isn’t a sponsored post but I genuinely love Rao’s sauces. Although, you can use your favorite brand. And here’s the thing, add any additional ingredients you want. For instance, I added extra salt, fresh garlic, and red crushed pepper because I like it extra spicy. Feel free to add red wine, basil, etc. The inspiration for this dish came from this creamy spicy shrimp spaghetti. If you want a sauce made from scratch then definitely check that out!
- Arrabbiata sauce – homemade or store-bought
- Fresh Garlic
- Red crushed pepper – optional
- jumbo crab meat – lump crab or any kind you prefer is fine.
- Salt and pepper to taste
- Parmesan cheese – optional
Can I use shrimp or lobster instead?
Yes, absolutely. You can even use all three. Throw in some scallops and mussels in there too if you want to get super fancy!
What can I serve this with?
My favorite way of serving this is with a big salad and cheesy garlic bread. Such a fun, quick, delicious, and easy meal!
Top tips for the ultimate spicy crab bucatini
- If you like it extra saucy, only use 1/2 or 3/4’s lb of pasta. If you use an entire box of pasta and only one 24 ounce jar of sauce it may be a little dry.
- Garnish with freshly grated parmesan cheese and fresh basil if desired.
- Want some extra flavor? Add some old bay seasoning!
More Seafood Recipes
Spicy Crab Bucatini
- 3/4 lb bucatini
- 1 lb crab meat jumbo or lump crab
- 28 ounces Rao's Arrabbiata sauce
- 1/2 lemon
- 2 garlic cloves finely minced
- 2 tbsp olive oil
- pinch red crushed pepper optional
- salt and pepper to taste
- Add 2 tbsp of olive oil, minced garlic, and red crushed pepper to a large skillet and cook over medium-high heat for 30 seconds.
- Add the arrabbiata sauce to the skillet and stir. Reduce the heat to low and cook for 5-10 minutes while the pasta cooks.
- Squeeze some lemon juice over the crab meat and toss gently. Fold in 1/2 of the crab meat into the sauce and then add the cooked pasta to the sauce. Check for seasoning and add salt and pepper if needed.
- Top with the remaining crab meat and enjoy!