In a large bowl, combine the crab meat with 2 tablespoons olive oil, 1 tablespoon lemon zest, a pinch of salt, and pepper. Let it marinate while you prep other ingredients.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 10 minutes). Reserve 1 cup of pasta water before draining.

In a large skillet over medium heat, add the remaining olive oil, chopped shallot, and salt. Cook until shallot is translucent (2-3 minutes). Add sliced garlic and crushed red pepper; cook until fragrant.

Add the marinated crab meat and ½ cup pasta water to the skillet. Bring to a gentle bubble, then reduce heat to low. Warm the crab gently; do not overcook.

Add the drained pasta to the skillet with the crab sauce. Pour in the heavy cream. Toss well until pasta is coated. Add more pasta water if needed.

Remove pan from heat. Stir in the lemon juice. Taste and adjust seasoning with more salt, lemon, or red pepper. Toss again and serve immediately.