Linguini with Crab
This linguini with crab meat pasta recipe is the seafood pasta recipe you never knew you needed. The white wine lemon butter sauce tastes amazing with the juicy jumbo lump crab meat and al dente linguini pasta.
Ingredients
Pasta, crab and sauce
- 8 ounces linguini, pasta, al dente
- ¼ - ½ cup pasta water, reserved
- 1 tablespoon olive oil, drizzle over the drained pasta to prevent sticking
- 3 tablespoons salted butter
- 1 tablespoon garlic, minced, about 3 cloves
- ¾ cup shallots, diced
- ¼ cup dry white wine, Sauvignon Blanc or similar
- 8 ounces jumbo lump crab meat, with the juice, lump crab works too
- 2 tablespoons lemon juice, fresh squeezed, plus lemon wedges for serving
- ¼ cup Italian parsley, chopped fresh, plus extra as garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Breadcrumb topping
- ¼ cup panko breadcrumbs
- 1 tablespoon parmesan cheese, grated
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Equipment
- 1 non-stick skillet for toasting breadcrumbs
- 1 pasta pot
- 1 colander
- 1 3.5-quart sauce pan
Instructions
Prepare the breadcrumbs:
- In a non-stick skillet add one tablespoon of butter over medium high heat. Add the panko breadcrumbs to the pan followed by the grated parmesan cheese, garlic powder, and paprika. Stir frequently. Toast until the breadcrumbs are golden brown. Remove from the heat and set aside.
Prepare the pasta:
- Boil a pot of water and season the water with salt. Cook the pasta according to the package. Al dente is best as the pasta will continue to cook in the sauce.
- Reserve ¼-½ cup pasta water before draining.
- Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.
Prepare the sauce:
- In a 3.5-quart saucepan pan over medium heat add 2 tablespoons of butter, minced garlic, and diced shallots.
- Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine. Simmer for 2 minutes.
- Then, you will reduce the heat to medium-low and add 8 ounces of the jumbo lump crab meat with the juice. Saute for 1-2 minutes.
- Next, add the fresh squeezed lemon juice, fresh chopped parsley, salt, pepper, and red pepper flakes. Gently toss everything together, trying not to break the jumbo lump crab meat.
- Add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.
- Add about ¼ -½ cup of pasta water. I used a little more than a ¼ cup. Saute until well combined.
- Top the dish with tossed panko breadcrumbs and extra chopped parsley.
- Serve with lemon wedges and enjoy!
Nutrition
Serving: 1serving, Calories: 436kcal, Carbohydrates: 55g, Protein: 20g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 895mg, Potassium: 456mg, Fiber: 4g, Sugar: 6g, Vitamin A: 651IU, Vitamin C: 16mg, Calcium: 91mg, Iron: 2mg