This easy 25-minute Crab Linguine Pasta is made with fresh crab along with simple ingredients you probably already have hanging out in your pantry and fridge! This seafood pasta is so fresh, bright, and light, yet buttery, rich and seriously satisfying! It’s an easy, no-fuss dinner your family is guaranteed to love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1poundLump Crabmeat – drained & picked over for shells (SEE NOTES)
1/3 to ½CupFresh Basil – thinly sliced (julienne), to taste
2TBSFresh Chives – thinly sliced
1medium Lemon – Zest (about 2 tsp.) (TIP: cut the zested lemon into wedges for serving)
Optional for Serving: Lemon Wedges, Freshly Grated Parmesan
Cook Pasta: Add 3 ½ to 4 quarts (14-16 cups) of water to a large pot and bring to a boil. Season the water with 1 ½ tablespoon of kosher salt. Add the pasta and cook, stirring occasionally, until 1 minute shy of al dente according to the package instructions. Reserve 1 cup of cooking water and then drain the pasta.
While the pasta is cooking, sauté shallots + aromatics: Meanwhile, heat 2 tablespoons of butter in a large, high-sided sauté pan over medium heat. Add the shallots and garlic. Cook, stirring often, until just softened, about 2-3 minutes. Add the Italian seasoning, crushed red pepper flakes and a pinch of salt and pepper. Cook, stirring, until fragrant, about 1 minute.
Add the wine + tomatoes: Add the wine followed by the tomatoes to the pan. Season with a generous pinch of pepper. Stir to combine. Bring to a simmer and reduce the heat to maintain a simmer. Simmer, stirring often, until the wine is reduced by about half and the tomatoes are soft and juicy, about 6-8 minutes.
Add remaining butter: Add the remaining butter to the pan and gently whisk/stir until the butter is melted and combined.
Add crabmeat: Add the crabmeat to the pan and cook, stirring, until just heated through, about 1 minute.
Add the pasta + cooking liquid as needed: Add the pasta and ¼ cup of pasta water to the pan. Cook, tossing constantly and adding more reserved pasta water as needed, until the sauce thickens and coats the pasta, about 1-2 minutes.
Garnish & Serve: Remove from heat and top with fresh herbs and lemon zest (and parmesan if using). Toss well to combine. Taste and adjust for seasoning with salt and pepper. Serve warm with lemon wedges on the side. Enjoy!
Wine: Make sure you use a white wine you like and would actually drink! I tend to use a Chardonnay; however, Pinot Blanc, Pinot Gris and Sauvignon Blanc are all wonderful in this dish!
Crabmeat: I used lump crabmeat in this recipe; however, you can use whatever grade of crabmeat you love! You can also cook whole crabs or crab legs use the meat to make this pasta recipe! Please refer to the post for comprehensive details.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.