Lump Crab and Sweet Corn Penne Pasta

Let me tell you something about pasta with seafood. Most recipes either overcomplicate it or hide the seafood under heavy cream. This Lump Crab and Sweet Corn Penne Pasta is the opposite simple, elegant, and lets the crab shine.

We’re talking sweet lump crab meat, tender corn kernels, a light coconut milk and white wine sauce, a hint of garlic and chili flakes, and nutty Parmesan cheese. Tossed with penne pasta and finished with fresh parsley and a squeeze of lemon.

It’s creamy but not heavy. Sweet but not sugary. Bright, fresh, and absolutely delicious.

The crab is the star don’t skimp on quality. The corn adds sweetness and texture. The coconut milk and white wine create a light, silky sauce that coats every piece of pasta. The chili flakes add a whisper of heat. The Parmesan adds savory depth.

Twenty-five minutes. One pot for pasta, one skillet for the sauce. And you’ve got a meal that tastes like it came from a fancy Italian restaurant.

Let’s make some pasta.

Try my Keto Crab Cakes and Feta Cheese Salad recipe.

Why You’ll Love the Recipe

• 25 minutes start to finish. Fast enough for a weeknight.
• Restaurant quality. Impressive enough for guests.
• Sweet lump crab meat. The star of the dish.
• Light, silky sauce. Coconut milk + white wine. No heavy cream.
• Sweet corn adds texture and sweetness. Perfect with crab.
• Garlic, chili flakes, lemon, parsley. Bright, fresh flavors.
• High protein + balanced carbs. Keeps you full.
• Better than takeout. And you know exactly what’s in it.
• Great for date night or entertaining.

Try my Spicy Shrimp Patties with Avocado Corn Salsa recipe.

What You’ll Need to Make

You’ll need a large pot for pasta, a large skillet, a colander, a cutting board and knife, a measuring cup, a spatula or wooden spoon, and a citrus juicer.

Ingredients (Serves 4):

For the pasta:

• 12 oz. dry penne pasta

For the sauce:

• 1 tbsp. olive oil
• 3 scallions, thinly sliced
• 3 cloves garlic, minced
• ½ tsp. red chili flakes
• Sea salt and black pepper, to taste
• 2 cups corn kernels (fresh or frozen)
• ½ cup white wine
• ½ cup canned coconut milk (full-fat or light)
• 2 tbsp. butter
• 8 oz. fresh crab lump meat
• ½ lemon, juiced
• ¼ cup Parmesan cheese, freshly grated
• ½ cup parsley, roughly chopped (divided)

For serving (optional, not included in nutrition):

• Fresh crusty bread
• Garden salad

Try my Baked Ratatouille Orzo recipe.

What You’ll Need to Do

Time: 25 mins

Alright, let’s make a crab pasta that’s creamy, sweet, and so satisfying.

First, cook the pasta. Bring a large pot of generously salted water to a boil. Add the penne and cook until al dente according to package directions. Drain and keep warm.

While the pasta cooks, start the sauce. Heat the olive oil in a large skillet over medium heat.

Add the scallions, garlic, and chili flakes. Season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes until the garlic is fragrant.

Add the corn, white wine, and coconut milk. Stir to combine. Simmer for 2-3 minutes until the corn is tender.

Add the butter. Let it melt into the sauce.

Gently fold in the crab lump meat. Be careful you don’t want to break up the beautiful crab lumps. Heat until the crab is warmed through and the butter coats everything.

Add the cooked penne to the skillet. Add the lemon juice, Parmesan cheese, and half of the chopped parsley.

Toss gently to mix. Taste and adjust seasoning if needed. Add more salt, pepper, or lemon juice to your liking.

Serve immediately. Garnish with the remaining parsley.

Enjoy with crusty bread and a garden salad on the side. (Trust me you’ll want bread to soak up every last drop of that sauce.)

Eat with a fork. Get some pasta, some crab, and some corn in every bite.

Try my Shrimp Cocktail recipe.

Easy Ingredient Swaps

• No lump crab meat? Use canned crab meat (drain well), chopped shrimp, or lobster meat.
• No penne? Use fettuccine, linguine, or any long pasta.
• No white wine? Use chicken or vegetable broth + 1 tsp lemon juice.
• No coconut milk? Use heavy cream or half-and-half (not dairy free).
• No fresh corn? Use frozen corn kernels (thawed) or canned corn (drained).
• No scallions? Use ¼ cup finely chopped yellow onion.
• No Parmesan? Use Pecorino Romano or Grana Padano.
• Make it dairy free: Omit Parmesan, use vegan butter, and ensure coconut milk is the only creamy element.

Try my Chicken and Spinach Quiche recipe.

Some Twist and Tweak Ideas

• Spicy version: Double the red chili flakes or add a chopped jalapeño.
• Bacon version: Add 4 slices crispy bacon, crumbled, at the end.
• Lemon version: Add lemon zest along with the lemon juice.
• Herby version: Add fresh basil or dill along with the parsley.
• Tomato version: Add ½ cup cherry tomatoes, halved, with the corn.
• Low carb version: Serve over zucchini noodles instead of penne.
• Make it a chowder: Add an extra cup of coconut milk and serve as a soup.

Try my Chicken and Spinach Quiche recipe.

Some Helpful Tips

• Use fresh lump crab meat if you can. It’s more expensive, but the flavor and texture are unmatched. Canned crab works in a pinch drain it well and be gentle when folding it in.
• Don’t overcook the crab. It just needs to be heated through about 2 minutes in the sauce. Overcooking makes it tough and dry.
• Use full-fat coconut milk for a richer sauce. Light coconut milk works but will be thinner and less creamy.
• Salt the pasta water generously. This is your only chance to season the pasta itself.
• Reserve some pasta water. If the sauce seems too thick after adding the pasta, add a splash of reserved pasta water to loosen it up.
• Taste and adjust lemon juice. The brightness of the lemon balances the richness of the coconut milk and butter. Don’t skip it.

Try my One Pot Spinach and Salmon Pasta recipe.

Some Budget-Friendly Tips

• Crab meat is the splurge. Watch for sales. Canned crab is cheaper than fresh. You can also use chopped shrimp or imitation crab (not the same, but budget-friendly).
• Frozen corn is cheaper than fresh. A bag costs a few dollars. Use what you need, save the rest.
• Penne pasta is cheap. Buy a box. Store brand is fine.
• Coconut milk is affordable. Canned coconut milk costs a few dollars. Save the rest for curry or smoothies.
• White wine is the splurge. Buy a mini bottle or use broth instead.
• Make a double batch. Twice the pasta. Same amount of work. Freeze half (without the crab add fresh crab when reheating).

Try my Red Pesto Pasta with Roasted Vegetables recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Serve with crusty bread and a garden salad.
• For date night. This dish looks and tastes like it came from a restaurant. Serve with a glass of white wine.
• For entertaining. Double the recipe. Serve family-style in a large bowl.
• For a special occasion. Birthday dinner? Anniversary? This is the dish.
• With a side salad. A simple arugula salad with lemon vinaigrette.
• With garlic bread. Because you can never have too much bread.

Try my Mediterranean Baked Feta Gnocchi recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days. The sauce may thicken, and the crab texture will soften slightly, but the flavor remains excellent.

Freezer: Not recommended. The texture of the crab and the coconut milk-based sauce will change significantly when frozen and thawed. The pasta will also become mushy.

Reheating:

• Skillet (best): Reheat over medium-low heat with a splash of broth or reserved pasta water. Stir gently until warmed through.
• Microwave (fast): 1-2 minutes per serving. Add a splash of water or broth to keep it moist.

Do not reheat more than once. Take out only what you’ll eat.

Try my Caprese Bowtie Pasta Salad recipe.

Final Thoughts

Look, I love a good weeknight pasta. But sometimes when I want something a little special, a little elegant, a little “wow” I make this Lump Crab and Sweet Corn Penne Pasta.

Sweet lump crab meat. Tender corn kernels. A light, silky coconut milk and white wine sauce. Garlic, chili flakes, lemon, Parmesan, and fresh parsley. Tossed with penne pasta.

Twenty-five minutes. One pot, one skillet. And a dish that tastes like it came from a fancy Italian restaurant.

Make it for date night. Make it for a special occasion. Make it for a Tuesday when you want to treat yourself.

However you serve it, you’re getting a pasta dish that’s anything but boring.

Now go cook some crab.

~Danny Davis

P.S. If you try the spicy version with extra chili flakes, let me know. That’s my go-to upgrade. The heat with the sweet crab and corn? Perfect balance.