Crab Linguine

Name: Crab Linguine
Total time: 25 min
Yield: 1 serving
Ingredients: 150g linguine pasta; 200g crab meat; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/4 cup white wine; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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25 minTotal time

MediumDifficulty

580kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Linguine pasta Fettuccine or spaghetti
Heavy cream Crème fraîche
Parmesan cheese Pecorino Romano

Nutrition per serving

Estimated values for 1 serving, 580 kcal

Protein32 g

Carbohydrates56 g

Fat24 g

Fiber 3 g · Sugar 4 g · Sodium 850 mg

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A delicious and creamy crab linguine dish that is perfect for a special dinner. The succulent crab meat is combined with a rich garlic and white wine sauce, served over al dente linguine pasta.

Main Dish

Steps

Cook the linguine pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the white wine to the skillet and let it simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly.
Add the crab meat to the skillet and gently toss to coat it with the sauce. Cook for another 2-3 minutes until the crab is heated through.
Season with salt and pepper to taste.
Serve the crab linguine over the cooked linguine pasta. Garnish with fresh parsley.

Tips for Crab Linguine

A glossy sauce should cling to the linguine; if it looks oily or separated, avoid prolonged high heat.
Use a wide skillet so the sauce and pasta can be combined without crushing the delicate crab.
Have the parsley and serving bowls ready before the final toss; the creamy sauce is best served promptly.