If you’re a seafood lover, you’re going to love this crab linguine recipe. It’s a delicious pasta dish that’s easy to prepare and packed with flavor. The sweetness of the crab meat pairs perfectly with the tangy lemon sauce and the kick of red pepper flakes.
Ingredients
Here’s what you’ll need to make this crab linguine recipe for 4 portions:
- 400g linguine pasta
- 500g crab meat
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
Follow these simple steps to create your own delicious crab linguine pasta dish:
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Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
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Add the crab meat and stir until heated through, about 3-4 minutes.
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Pour in the white wine and lemon juice and let simmer for 2-3 minutes until the liquid has reduced by half.
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Add the cooked linguine to the skillet and toss to coat in the sauce.
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Sprinkle with chopped parsley and grated parmesan cheese. Season with salt and pepper to taste.
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Serve hot with additional parmesan cheese and lemon wedges on the side.
Variations
This crab linguine recipe is delicious as is, but you can always switch things up to suit your taste:
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Vegetarian version: If you’re a vegetarian, you can swap out the crab meat for diced zucchini or eggplant. Sauté the veggies in the garlic and red pepper flakes until tender, then proceed with the recipe as written.
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Whole wheat pasta: For a healthier twist, you can use whole wheat linguine instead of regular pasta. It will add a nutty flavor to the dish and boost the fiber content.
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Creamy sauce: If you prefer a creamier sauce, you can add a splash of heavy cream to the skillet after you’ve added the wine and lemon juice. Let it simmer for a few minutes until it thickens, then toss in the cooked pasta.
Conclusion
If you’re looking for a simple yet delicious seafood pasta dish, this crab linguine recipe is the way to go. It’s quick, easy, and bursting with flavor. Plus, it’s versatile enough to accommodate a variety of dietary needs and preferences. Give it a try and see for yourself!
FAQ
What is Crab Linguine?
Crab Linguine is an Italian pasta dish that is made with linguine pasta and crab meat. The pasta is usually cooked in a sauce made with garlic, olive oil, white wine, and tomatoes.
What type of crab meat should I use for Crab Linguine?
You can use any type of crab meat for Crab Linguine, but we recommend using fresh crab meat if possible. If fresh crab meat is not available, you can use canned crab meat.
How do I cook the linguine pasta?
To cook the linguine pasta, bring a large pot of salted water to a boil. Add the linguine and cook for 8-10 minutes or until al dente. Drain the pasta and reserve 1 cup of the pasta water.
Can I use a different type of pasta for this recipe?
Yes, you can use a different type of pasta for this recipe, but linguine is the traditional pasta used for this dish.
Can I make this recipe without wine?
Yes, you can make this recipe without wine. You can replace the wine with chicken or vegetable broth.
How do I store leftover Crab Linguine?
To store leftover Crab Linguine, place it in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop.
Can I use frozen crab meat instead of fresh or canned?
Yes, you can use frozen crab meat instead of fresh or canned. Thaw the crab meat in the refrigerator before using it in the recipe.
Can I add vegetables to the Crab Linguine?
Yes, you can add vegetables to the Crab Linguine. Some good options include cherry tomatoes, bell peppers, and zucchini. Saute the vegetables in the sauce before adding the crab meat.
Can I use a different type of seafood instead of crab meat?
Yes, you can use a different type of seafood instead of crab meat. Shrimp or scallops would be a good substitute.
Should I use salted or unsalted butter for the sauce?
You should use unsalted butter for the sauce. This allows you to control the amount of salt in the dish.
