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–+ servings
Crab Linguine

Creamy Crab Linguine: Quick Indulgence for Seafood Lovers

Experience the delightful flavors of Crab Linguine, a quick and creamy seafood dish perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 0.5 tbsp Unsalted Butter Adds richness and flavor to the sauce.
  • 0.5 tbsp Olive Oil Enhances flavor and prevents burning during cooking.
  • 3 pieces Banana Shallots Very finely diced, provide a mild, sweet onion flavor.
  • 1 tsp Salt Enhances the overall flavor of your creamy crab linguine.
  • 0.25 tbsp Sugar Balances the acidity from the tomatoes.
  • 3 cloves Garlic Minced, adds aromatic depth to the dish.
  • 4 pieces Fresh Tomatoes Seeds removed and diced, contributes freshness.
  • 120 ml Dry White Wine/Vermouth Adds depth and acidity.
  • 1 tbsp Lemon Juice Brightens the flavors.
For the Crab
  • 200 g Brown Crab Meat Provides a rich crab flavor.
  • 200 g White Crab Meat Offers a delicate sweetness.
For the Pasta
  • 400 g Linguine Cooked al dente, the perfect base for the sauce.
  • Reserved Pasta Water Essential for achieving the desired sauce consistency.
For Garnish
  • 2 tbsp Flat Leaf Parsley Very finely chopped, adds freshness.
  • 4 tbsp Grated Parmesan Optional for a dairy-free version.
  • pinch Red Pepper Flakes Adjust according to your taste preference.

Equipment

  • Large chef's pan
  • Pot for boiling pasta

Method
 

Step-by-Step Instructions
  1. Melt ½ tablespoon of unsalted butter and ½ tablespoon of olive oil over medium heat. Add 3 finely diced banana shallots and 3 minced garlic cloves, along with 1 teaspoon of salt and ¼ tablespoon of sugar. Cook for 5 minutes until softened.
  2. Stir in 4 diced fresh tomatoes into the pan, cooking for 1 minute to blend their juices.
  3. Pour in ½ cup of dry white wine or vermouth and 1 tablespoon of lemon juice, simmering for about 5 minutes until the sauce thickens.
  4. Gently fold in 200g each of brown and white crab meat, cooking for an additional 2-3 minutes.
  5. In a separate pot, cook 400g of linguine according to package instructions, reserving 120ml of pasta water.
  6. Add the drained linguine into the pan with the sauce, tossing to combine and adding reserved pasta water as needed.
  7. Finish by sprinkling in 4 tablespoons of grated Parmesan and freshly chopped parsley, adjusting seasoning to taste.
  8. Serve hot, garnished with a pinch of red pepper flakes.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best results, use fresh crab meat and reserve pasta water for sauce consistency.

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