Garlic Butter Crab Linguine

Name: Garlic Butter Crab Linguine
Total time: 20 min
Yield: 1 serving
Ingredients: 100g fresh linguine; 100g crab meat (cooked); 2 tablespoons unsalted butter; 2 cloves garlic (minced); 1 tablespoon olive oil; Salt and pepper to taste; 1 tablespoon fresh parsley (chopped); Juice of half a lemon; Grated Parmesan cheese (optional)

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20 minTotal time

easyDifficulty

500kcal / serving

Ingredients

For 1 serving

servings

100g fresh linguine
100g crab meat (cooked)
2 tablespoons unsalted butter
2 cloves garlic (minced)
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh parsley (chopped)
Juice of half a lemon
Grated Parmesan cheese (optional)

Ingredient substitutions

Fresh linguine Dried linguine, cooked until al dente
Unsalted butter Salted butter; use less added salt and taste before serving
Fresh parsley Chopped fresh chives
Lemon juice An equal amount of fresh lime juice

Nutrition per serving

Estimated values for 1 serving, 500 kcal

Protein26 g

Carbohydrates59 g

Fat18 g

Fiber 3 g · Sugar 3 g · Sodium 720 mg

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Indulge in this exquisite Garlic Butter Crab Linguine, a delightful main dish that brings together the sweetness of succulent crab meat and the richness of garlic butter. Perfect for a quick yet luxurious meal, this dish is sure to impress.

Main Dish

Steps

Cook the linguine according to package instructions until al dente.
In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the cooked crab meat to the skillet, seasoning with salt and pepper. Stir gently to combine and heat through for about 2-3 minutes.
Drain the linguine and add it to the skillet, tossing to coat the pasta in the garlic butter sauce.
Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley.
Serve hot, topped with grated Parmesan cheese if desired.

Tips for Garlic Butter Crab Linguine

The sauce should look glossy and cling to the linguine; if it seems greasy, toss in a small splash of pasta water.
Keep the garlic pale rather than browned, which can make its flavor harsh.
Use a wide skillet so the pasta can be coated evenly without crushing the crab.

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its bright, clean character complements the sweet crab and cuts through the buttery sauce.

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 linguine may soften and the crab can become less tender.