Garlic Butter Crab Linguine

Name: Garlic Butter Crab Linguine
Total time: 15 min
Yield: 1 serving
Ingredients: 100g linguine; 50g fresh crab meat; 2 cloves garlic, minced; 30g unsalted butter; 1 tbsp olive oil; Salt, to taste; Pepper, to taste; 1 tbsp fresh parsley, chopped; 1 lemon wedge, for garnish

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15 minTotal time

easyDifficulty

550kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Linguine Spaghetti
Unsalted butter Salted butter; reduce the added salt to taste
Fresh parsley Fresh chives

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein23 g

Carbohydrates62 g

Fat23 g

Fiber 3 g · Sugar 2 g · Sodium 650 mg

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Indulge in this rich and savory Garlic Butter Crab Linguine, perfect for a solo dining experience. The combination of fresh crab meat and garlic-infused butter creates a luxurious dish that's quick and easy to prepare.

Main Dish

Steps

Cook the linguine according to package instructions in salted boiling water until al dente.
While the pasta cooks, heat olive oil and butter in a pan over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the fresh crab meat to the pan and gently toss for 2-3 minutes until warmed through.
Drain the linguine and add it to the pan, mixing everything together. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and a lemon wedge.

Tips for Garlic Butter Crab Linguine

The finished sauce should look glossy and lightly coat the linguine; a greasy pool can mean the butter and oil have separated.
Have the parsley and lemon ready before combining everything, since the pasta is best served promptly while the crab remains tender.
A wide skillet gives the linguine room to mix evenly without crushing the delicate crab.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its bright acidity and fresh citrus notes complement the buttery crab and lemon without overwhelming the delicate seafood.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the crab and pasta may become less tender.