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Crab conchiglie recipe

Crab conchiglie recipe

62 ratings

This zesty recipe for crab conchiglie is an easy dinner for one that will take you just 20 minutes to cobble together. Simple, yet satisfying. See method

  • Serves 1
  • 5 mins to prepare and 15 mins to cook
  • 309 calories / serving
  • Gluten-free


  • 80g Free From conchiglie
  • 50g frozen peas
  • 15g unsalted butter
  • ½ lemon, zested and juiced
  • 30g tinned lump crabmeat
  • 1 basil sprig, leaves thinly sliced
  • ½ small red chilli (optional)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    8g 38%
  • Sugars

    4g 4%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 36.5g Protein 10.6g Fibre 4.3g


  1. Bring a large pan of water to the boil and cook the pasta for 10-12 mins until just tender. Add the peas to the pan with the pasta after 10 mins. Reserve 3 tbsp of the pasta water, then drain well.
  2. Melt the butter in a small saucepan, stir in the lemon juice and zest and cook for 1 min. Add the drained pasta and peas and season well with black pepper. Stir in the crabmeat, basil and red chilli, if using. Add a little of the pasta cooking water if not saucy enough. Serve immediately.

Leftovers: Use the rest of the crab, chilli and lemon to make spiced fishcakes by mixing with mashed potato, shaping into patties and frying until crisp and golden.

See more Pasta Recipes

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