Crab and Zucchini Linguine
Elevate your pasta night with this vibrant Crab and Zucchini Linguine, a stunning medley of fresh flavors and elegant simplicity. Delicate strands of linguine are tossed with tender zucchini ribbons, sweet crab meat, and an aromatic blend of garlic, olive oil, and butter, creating a light yet indulgent dish. A burst of citrus from lemon zest and juice brightens every bite, while subtle heat from red pepper flakes adds just the right kick. Perfect for a quick weeknight dinner or a sophisticated dinner party main, this dish is ready in just 30 minutes and finished with a sprinkle of fresh parsley for a hint of herbaceous freshness. Whether you're craving seafood pasta or looking for a zucchini-infused recipe, this linguine shines as a versatile, restaurant-worthy creation that’s sure to impress.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves
- 2 medium zucchini
- 250 grams fresh crab meat
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh parsley
- to taste salt
- to taste ground black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Mince the garlic and add it to the skillet. Sauté for 1-2 minutes, or until fragrant.
Slice the zucchini into thin ribbons using a vegetable peeler or mandoline. Add the zucchini to the skillet and cook for 3-4 minutes until tender but still slightly crisp.
Add the crab meat to the skillet and fold it gently into the zucchini mixture. Cook for 1-2 minutes to warm through.
Stir in the lemon zest, lemon juice, and red pepper flakes. Mix to combine.
Add the cooked linguine to the skillet and toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
Season with salt and ground black pepper to taste.
Sprinkle freshly chopped parsley over the dish and toss gently.
Serve immediately, optionally garnished with an extra drizzle of olive oil or a lemon wedge on the side.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 524 mg | 11% | |
*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.
