Melt butter over medium high heat in a large skillet. Sauté garlic for 2-3 minutes and deglaze pan with white wine.
Whisk butter and wine together and bring to a simmer cooking for 2-3 minutes. Reduce heat to medium and add in lemon juice, lemon zest, half & half and spinach. Stir, cover and cook until spinach has wilted, slightly (about 5 minutes).
Carefully stir in Cameron’s Jumbo Lump Crab Meat, being careful not to break up the lumps, cover and cook for an additional 5 minutes or until the crab meat is hot.
Season with salt and pepper and toss mixture with cooked noodles. Serve your creamy lemon garlic crab pasta hot and sprinkled with shredded parmesan and chopped basil.