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Crab, lemon and chilli tagliatelle recipe

Crab, lemon and chilli tagliatelle recipe

44 ratings

This seafood recipe is super speedy! You can be sitting down to a bowlful of steaming hot seafood pasta in just 12 minutes. It's a great way to use crab meat and makes the most of a classic flavour combination of sweet crab, fiery red chilli, zesty lemon and fragrant parsley. See method

  • Serves 2
  • 2 mins to prepare and 10 mins to cook
  • 532 calories / serving
  • Healthy


  • 200g (7oz) dried tagliatelle
  • 100g frozen peas
  • 1 1/2 tbsp extra-virgin olive oil
  • ½ red chilli, seeded and finely chopped
  • 2 spring onions, finely chopped
  • 100g (3 1/2oz) fresh or tinned white crab meat, flaked
  • 1 lemon, zested and juiced
  • small handful fresh parsley, leaves finely chopped
  • freshly grated Parmesan
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    3g 13%
  • Sugars

    6g 7%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 83g Protein 26.9g Fibre 2.8g


  1. Bring a large pan of salted water to the boil. Cook the pasta following the packet instructions. Add the peas for the final 2 minutes of cooking. Drain.
  2. Meanwhile, heat the oil in a frying pan. Add the chilli, spring onion, crab meat, lemon zest and juice, and gently warm through for 1-2 minutes; season. Add the pasta, peas and parsley to the crab mixture and toss. Divide between warmed bowls and top with Parmesan.

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