Crab Linguine
Indulge in the fresh, vibrant flavors of this irresistible Crab Linguine recipe, a perfect combination of tender linguine pasta and succulent crab meat tossed in a light, zesty garlic and white wine sauce. Highlighted by a touch of heat from red chili flakes and brightened with fresh lemon zest and juice, this elegant dish comes together in just 25 minutes, making it ideal for both weeknight dinners and special occasions. Finished with a sprinkling of fresh parsley and optional Parmesan cheese, this seafood pasta dish strikes the perfect balance of richness and freshness. Serve it with a glass of chilled white wine, and enjoy a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 1 teaspoon red chili flakes
- 125 milliliters white wine
- 1 piece lemon
- 250 grams fresh crab meat (cooked)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons unsalted butter
- 50 grams parmesan cheese (optional, grated)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, finely mince the garlic cloves and zest the lemon, setting both aside. Juice the lemon and reserve it separately.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red chili flakes and cook for 1-2 minutes, stirring frequently, until fragrant (but do not let the garlic burn).
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
Add the cooked crab meat to the skillet, gently stirring to coat it in the sauce. Stir in the lemon zest, lemon juice, and 2 tablespoons of unsalted butter. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing until the pasta is well coated with the sauce. If the mixture seems dry, add reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
Remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 7325 mg | 318% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.2 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 968 mg | 74% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1730 mg | 37% | |
*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.
