Description
Indulgent Crab Linguine is a luxurious pasta dish that combines tender linguine with rich butter, garlic, and creamy sauce, all enhanced by sweet lump crab meat and a touch of lemon. Perfect for an elegant dinner night, this recipe is easy to prepare yet sophisticated enough to impress guests.
Ingredients
Scale
Pasta
- 8 ounces Linguine (gluten-free pasta if preferred)
Sauce
- 4 tablespoons Butter (or use olive oil for a lighter option)
- 3 cloves Garlic (minced)
- 1 cup Heavy Cream (or half-and-half for a lighter touch)
- 1 tablespoon Lemon Juice (consider adding lemon zest for extra zing)
- to taste Salt
- to taste Pepper
Protein & Garnish
- 8 ounces Lump Crab Meat (frozen is fine if properly thawed)
- 2 tablespoons Chopped Parsley (basil or chives can also be used as substitutes)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter (or heat olive oil if using). Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to brown it.
- Add Cream and Seasonings: Pour in the heavy cream and stir well. Add the lemon juice, salt, and pepper to taste. Allow the sauce to simmer gently on low heat for about 5 minutes to thicken slightly.
- Incorporate Crab Meat: Gently fold in the lump crab meat, warming it through for 3-4 minutes. Be careful not to break the crab pieces too much to keep texture.
- Combine Pasta and Sauce: Add the cooked linguine into the skillet with the crab sauce. Toss gently to coat the pasta evenly with the sauce, ensuring everything is heated through.
- Garnish and Serve: Remove from heat and sprinkle chopped parsley (or your choice of basil or chives) on top. Serve immediately for a decadent and flavorful meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Frozen crab meat must be fully thawed and drained before use to avoid watery sauce.
- Add lemon zest along with lemon juice for an extra citrusy brightness.
- Use gluten-free linguine if gluten sensitivity or preference applies.
- Parsley can be swapped with basil or chives for different flavor profiles.
- To maintain crab texture, gently fold it into the sauce without over-stirring.
