Name: Quick Crab Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Franco-Italian
Ingredients: 1/4 tablespoon of sugar.; 1 tablespoon of lemon juice.; 1/2 tablespoon of unsalted butter.; 1/2 tablespoon of olive oil.; 3 finely chopped banana shallots.; 1 teaspoon of salt.; 3 minced garlic cloves.; 120 ml of dry white wine or vermouth.; 4 fresh tomatoes, deseeded and chopped into cubes.; 200 grams of brown crab meat.; 2 tablespoons of finely chopped flat-leaf parsley.; 400 grams of linguine.; 200 grams of white crab meat.; 4 tablespoons of grated Parmesan cheese.; Chili flakes for topping.

A bowl of spaghetti with tomatoes, chicken, and fresh herbs, served in a metal dish. | tastyhush.com

I'm totally in love with this crab linguine dish that's quick yet delicious, great for weeknight dinners or fancier meals too. With just a few fresh ingredients and 15 minutes, you'll get an amazing meal where the sweet crab blends perfectly with a light tomato and white wine sauce.

Why you'll fall in love

This crab linguine has become my weeknight dinner savior. It's easy to make, packed with fresh flavors, and works just as well for last-minute meals as it does for special occasions. The mix of crab, fresh tomatoes, and fragrant shallots makes you feel like you're eating at a cute seaside Italian spot.

Key ingredients you'll need

Olive oil and butter: Half tablespoon of each for a tasty foundation.
Shallots: 3 finely chopped for their sweet aroma.
Garlic: 3 minced cloves crucial for the sauce.
Fresh tomatoes: 4 seeded and diced for freshness.
Dry white wine: 120ml for flavor and acidity.
Crab meat: 200g of brown and white meat for its tender texture.
Linguine: 400g cooked al dente.
Parmesan: 4 tablespoons grated for the finishing touch.
Flat-leaf parsley: 2 tablespoons chopped for brightness.
Chili: A pinch based on your preference.

Step-by-step cooking

Flavor base: I melt the butter with olive oil in a big pan until it foams up.
Aromatics: I toss in my shallots, garlic, salt and a bit of sugar. Let them soften gently for 5 minutes.
The sauce: I add my tomatoes followed by white wine and lemon juice. Let it simmer 5 minutes so the flavors can develop.
Crab and pasta combo: I stir in the brown crab meat while my linguine cooks. I save some valuable pasta water for the sauce.
Bringing it together: I combine my pasta with the sauce, white crab meat and parmesan. I add some pasta water if needed to get the right texture.
Ready to eat: I plate it up with fresh parsley and a bit of chili. A crusty bread goes wonderfully with this dish.

A plate of linguine pasta covered with a tomato-based sauce, meat and topped with grated cheese and parsley. | tastyhush.com

Perfect pairings

To make these crab linguine even better, try a chilled Sauvignon Blanc or a light rosé. Don't forget some crusty bread to soak up all that yummy sauce. And for those who like a kick, a bit more chili before serving nicely perks up the whole dish.

Frequently Asked Questions

→ Can I use canned crab?: Absolutely! Just make sure to drain it well and check for any bits of shell before using.
→ What's the difference between brown and white meat?: Brown meat has a stronger flavor and blends nicely into sauces. White meat is softer and is added at the end to keep its texture.
→ Can I make the sauce ahead?: You can prep the base of the sauce earlier, but add the crab at the last minute to keep it fresh and flavorful.
→ What white wine should I pick?: Choose a dry white wine like Pinot Grigio or Vermouth. Avoid sweet wines that might overpower the sauce.
→ How do I store leftovers?: This dish is best eaten fresh. If needed, refrigerate for up to a day and reheat gently with a bit of water to loosen the sauce.

Quick Crab Linguine

Simple crab linguine made in 15 minutes with a light sauce of fresh tomatoes and white wine. A quick and tasty dish.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

By: Maria

Category: Seafood

Difficulty: Intermediate

Cuisine: Franco-Italian

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 1/4 tablespoon of sugar.

02 1 tablespoon of lemon juice.

03 1/2 tablespoon of unsalted butter.

04 1/2 tablespoon of olive oil.

05 3 finely chopped banana shallots.

06 1 teaspoon of salt.

07 3 minced garlic cloves.

08 120 ml of dry white wine or vermouth.

09 4 fresh tomatoes, deseeded and chopped into cubes.

10 200 grams of brown crab meat.

11 2 tablespoons of finely chopped flat-leaf parsley.

12 400 grams of linguine.

13 200 grams of white crab meat.

14 4 tablespoons of grated Parmesan cheese.

15 Chili flakes for topping.

Instructions

Step 01

In a big pan, warm the olive oil and butter together. Toss in the shallots, garlic, sugar, and salt. Cook everything on low for about 5 minutes until the shallots soften up.

Step 02

Throw in the diced tomatoes and stir for a minute. Add the lemon juice and wine, then simmer for 5 minutes until the wine's aroma disappears.

Step 03

Mix the brown crab meat into the sauce until combined.

Step 04

Meanwhile, boil the linguine in salted water following the package directions. Save around 120 ml of pasta water before draining.

Step 05

Combine the drained pasta with the sauce, white crab meat, and Parmesan. Add some reserved pasta water to get the sauce to the right texture.

Step 06

Stir in the chopped parsley, taste, and tweak the flavors if necessary. Top with more parsley and a sprinkle of chili flakes, then serve.

Notes

The pasta water helps you get the sauce texture just right.

White crab meat is added at the end to keep its tenderness intact.

Tools You'll Need

Large pan.

Pot for pasta.

Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish.
Dairy.
Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 460
Total Fat: 12 g
Total Carbohydrate: 65 g
Protein: 32 g

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