Creamy Lemon Crab Classic and Cherry Tomato Fusilli
12 oz. fusilli
2 tbsp olive oil
2 shallots, sliced
1 cup 35% whipping cream
1 pkg ( 8 oz.) Crab Classic, Chunk Style
3 tbsp lemon juice
1 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup halved cherry tomato halves
1/4 cup thinly sliced basil
Cook fusilli according to package directions; drain reserving 1/4 cup pasta water.
Meanwhile, heat oil in a large skillet over medium heat. Stir in shallots and cook for 2 to 3 minutes or until softened. Add whipping cream and bring to a boil. Boil for 2 minutes. Add fusilli with crab, pasta water, lemon juice, lemon zest salt and pepper. Cook, stirring occasionally, until crab is heated through. Toss in tomatoes and basil.