Chesapeake Bay Crab Scampi
Dive into coastal culinary bliss with Chesapeake Bay Crab Scampi, a luxurious twist on a classic seafood pasta. This recipe combines tender linguine with sweet, succulent lump crab meat from the Chesapeake Bay, bathed in a rich, buttery garlic and white wine sauce. Brightened with fresh lemon zest and juice, and given a subtle kick from crushed red pepper flakes, every bite is a tantalizing balance of flavors. Finished with a sprinkle of fresh parsley and an optional dusting of Parmesan cheese, this quick and easy dish is perfect for weeknight dinners or elegant entertaining. Ready in just 30 minutes, it’s an irresistible seafood recipe that brings a taste of the bay straight to your table.
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Recipe Information
Ingredients
- 12 oz linguine or spaghetti
- 8 oz lump Chesapeake Bay crab meat
- 6 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 0.33 cup dry white wine
- 2 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 0.25 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions, until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta cooks, pick through the crab meat to remove any shells or cartilage, taking care to keep the meat in large chunks. Set aside.
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Deglaze the skillet by adding the dry white wine. Allow the wine to simmer for 2-3 minutes, reducing slightly.
Stir in the lemon juice, lemon zest, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer for another minute.
Add the cooked pasta to the skillet, tossing it gently to coat it evenly in the scampi sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Carefully fold in the crab meat, being gentle to avoid breaking up the pieces too much. Allow the crab to heat through, about 1-2 minutes.
Remove the skillet from heat and sprinkle in the chopped parsley. Toss lightly to distribute.
Serve immediately, garnished with additional parsley, grated Parmesan cheese (if desired), and extra lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.0 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
