How I Make Creamy Crab Pasta with Lemon Zest

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) chicken or vegetable broth
• 1 tablespoon (15 g) all-purpose flour (optional, for thickening)
• Zest of 1 large lemon
• Juice of 1 lemon
• 1 teaspoon (5 g) salt (adjust to taste)
• 1/2 teaspoon (2 g) freshly cracked black pepper
• 1/4 teaspoon (1 g) cayenne pepper (optional)
• 12 oz (340 g) fettuccine or spaghetti
• 1 cup (150 g) cooked crab meat, picked over for shells
• 1/4 cup (15 g) fresh parsley, chopped (for garnish)