Quick and Delicious Crab Linguine
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
549 kcal
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Course
Main Course
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Cuisine
Italian
Quick and Delicious Crab Linguine
Description
The recipe begins by gently cooking finely diced shallots and minced garlic in butter and olive oil with salt and sugar until softened and fragrant. Fresh diced tomatoes are then added and cooked briefly, followed by white wine and lemon juice to bring acidity and depth. The simmering reduces the wine’s sharpness and concentrates the sauce. Brown crab meat is stirred in to infuse the sauce with a gentle seafood richness.
Meanwhile, linguine is cooked al dente in salted water, reserving some pasta water before draining. The pasta is tossed with the crab sauce, along with white crab meat and grated Parmesan cheese, which enrich and bind the flavors. A splash of pasta water helps achieve a silky sauce coating the noodles. Fresh flat-leaf parsley folded in at the end adds a bright herbal note. Chili flakes are offered to add a subtle spicy contrast on top.
This dish can be served immediately and works well as a light main course highlighting fresh crab flavors. Combining both brown and white crab meat enhances texture contrasts. The lemon juice and fresh tomato in the sauce keep the dish fresh and balanced.
Ingredients
- ½ tbsp butter unsalted
- ½ tbsp olive oil
- 3 banana shallots very finely diced
- 3 garlic minced (I used a garlic press, cloves
- 1 tsp salt
- ¼ tbsp sugar
- 4 tomato seeds removed, diced, fresh
- 120 dry white wine or vermouth
- 1 tbsp lemon juice
- 200 g brown crab meat fresh or canned, 1 1/2 cups
- 200 g white crab meat fresh or canned, 1 1/2 cups
- 4 tbsp Parmesan Cheese grated
- 400 g linguine cooked al dente, 14 oz
- water as needed, reserved pasta water
- 2 tbsp flat leaf parsley very finely chopped
- pinch chili flakes to serve
Instructions
- Add the butter and olive oil to a large chef's pan and heat until the butter melts and starts to foam.
- Add the shallots, garlic, salt and sugar. Cook, stirring, over low heat for five minutes or until the shallots have softened.
- Stir in the chopped tomatoes and cook for about a minute.
- Add the wine and lemon juice and bring to a simmer. Increase the heat and cook for about five minutes or until the wine aroma disappears.
- Add the brown crab meat and stir into the sauce.
- Meanwhile cook the linguine while you prepare the sauce. Prepare according to packet instructions – cooked in salted water till al dente. Reserve about 120ml (1/2 cup) of the pasta water before draining.
- Stir the pasta into the sauce and add the white crab meat and parmesan. Add a splash of the reserved pasta water to loosen the sauce.
- Toss with the parsley to combine. Taste and adjust the seasoning, if needed. Serve with the parsley and chilli flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 85g | 28% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1301mg | 54% |
| Potassium | 851mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 27mg | 30% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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