Creamy Crab & Spinach ‘Pasta’ with Lemon and Parsley

This delicious creamy pasta may be a little ‘dirty keto’ in that it uses several, convenient store-bought foods, but OH MY, does it deliver on flavour! I guess all us ‘low-carbers’ live a little dirty every now and then. I added hot sauce to this ‘pasta’ sauce for extra kick and simply stirred it through my favourite brand of shirataki / konjac ‘fettucine‘. Please do not omit the parsley and lemon zest garnish at the end as they are essential fresh flavours that bring the whole dish together.

– – – – – – PER SERVING – – – – – –
Carbs 6.3g | Fat 22g | Protein 16g
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Creamy Crab & Spinach 'Pasta' with Lemon and Parsley

Deliciously creamy pasta made with crab meat and buttery spinach. The hint of chilli offers the perfect 'kick' and the lemon zest and parsley finish it beautifully. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 400 g (14.1 oz) konjac pasta, fettuccine shape
  • 1 tsp unsalted butter
  • 100 g (3.5 oz) baby spinach
  • 170 g (6 oz) garlic-and-herb soft cream cheese, (store-bought)
  • 100 g (3.5 oz) crab meat, (store-bought)
  • 2 TB double cream
  • 1 tsp Sriracha hot sauce
  • pinch dried chili flakes
  • salt and freshly ground black pepper
  • small handful curly-leaf parsley, chopped to garnish
  • 1 lemon, finely grated zest


  • Remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a pan of hot water and simmer on low for several minutes.
  • In the meantime, melt the butter in a large pan or wok and cook the spinach over moderate heat until it completely wilts. Use your spatula to 'chop' up the cooked spinach.
  • Add the cream cheese, crab meat, double cream, Sriracha and chili flakes to the pan and mix well to combine as it warms through.
  • Drain the noodles in a colander or sieve, then add to the pan of creamy crab mixture. Mix well to combine and season with salt and freshly ground black pepper.
  • Divide between two warm bowls and generously garnish with the finely chopped parsley and the finely grated zest of lemon.

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Calories: 290kcal | Carbohydrates: 6.3g | Protein: 16g | Fat: 22g

Creamy Crab & Spinach \'Pasta\' with Lemon and Parsley
recipe image
Creamy Crab & Spinach 'Pasta' with Lemon and Parsley
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Total Time
Average Rating
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Nutritional Information per serving
Calories                         290Kcal / 1213kJ
Fat                                 22g
Carbohydrates               6.3g
Protein                           16g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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