Shrimp and Crab Linguini
Indulge in the ultimate seafood delight with this creamy Shrimp and Crab Linguini! Featuring tender linguini tossed in a luscious garlic-parmesan cream sauce, this recipe combines succulent large shrimp and sweet lump crab meat for a dish that’s both elegant and satisfying. Brightened with a splash of fresh lemon juice and a hint of red pepper flakes for subtle heat, this pasta pairs gourmet flavor with comfort food charm. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or an impressive date-night meal. Garnished with fresh parsley and extra parmesan, each bite is a celebration of rich, buttery seafood goodness. Serve it with crusty bread and a crisp glass of white wine for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 12 oz linguini
- 12 large shrimp (peeled and deveined)
- 8 oz lump crab meat
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1.5 cups heavy cream
- 1 cup parmesan cheese (grated)
- 2 tbsp lemon juice
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 4 quarts water (to boil pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1–2 minutes, stirring frequently until fragrant.
Add the shrimp to the skillet. Season with a pinch of salt and black pepper. Cook for 2–3 minutes per side, until the shrimp turns pink and opaque. Remove shrimp and set aside.
Using the same skillet, reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Stir in the heavy cream, grated parmesan cheese, red pepper flakes, salt, and black pepper. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
Stir in the lemon juice and adjust seasoning if needed. Add a little reserved pasta water to loosen the sauce, if necessary.
Gently fold in the lump crab meat and cooked shrimp. Heat for 1–2 minutes until warmed through.
Add the cooked linguini to the skillet and toss to coat evenly in the sauce.
Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 37.3 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 737 mg | 57% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 466 mg | 10% | |
*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.
