Crab Leeks Over Linguine
Delight your taste buds with this elegant and creamy Crab Leeks Over Linguine recipe, a perfect balance of fresh seafood and vibrant flavors. Tender linguine is coated in a luxurious sauce made with sautéed leeks, garlic, and a splash of dry white wine, enriched with heavy cream and a zesty hint of lemon. Sweet, succulent crab meat takes center stage, complemented by aromatic parsley and a touch of salt and pepper for the perfect seasoning. This quick yet impressive dinner is ready in just 40 minutes, making it ideal for weeknight indulgence or a special occasion. Serve it with a crisp glass of white wine and a side of crusty bread for an unforgettable meal. Whether you're a seafood lover or hosting guests, this linguine recipe is a show-stopper that brings coastal flavors straight to your table!
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Recipe Information
Ingredients
- 12 ounces Linguine
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 Leeks, thinly sliced (white and light green parts only)
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 8 ounces Cooked crab meat
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Pour in the white wine and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Cook for another 2-3 minutes until the sauce is well combined and slightly thickened.
Gently fold in the cooked crab meat and allow it to warm through for 2-3 minutes. Season the sauce with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Sprinkle the dish with fresh chopped parsley and serve immediately. Optionally, garnish with additional lemon zest or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1529 mg | 33% | |
*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.
