Delicious Crab Linguine – this super-tasty crab pasta recipe uses just a handful of ingredients and cooks in just 15 minutes! Great for a speedy weeknight dinner served with my Dough Balls With Garlic Butter
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I originally published this crab linguine recipe in 2015 (where does the time fly?) and it’s high time I gave it an update.
It is one of my top five speedy weeknight meals – so quick, simple and absolutely delicious! If you like crab recipes, make sure to bookmark this one.
When I first posted this recipe I used frozen whole crab claws. These days I use fresh or canned crab meat – much less messy to eat!
The only downside is that crab is quite expensive these days so this dish has become a bit of a treat.
CRAB LINGUINE INGREDIENTS
You will need a large pan that can contain the sauce and pasta for this recipe. A chef’s pan or wok would work.
- Dried linguine or other pasta of your choice
- Butter and olive oil
- Shallots and garlic
- Salt and pinch of sugar
- Fresh tomatoes, seeds removed
- Crab meat – I used both brown and white crab meat in this recipe. The brown crab meat was fresh and the white lump crab was canned. Use whatever you can find, avoiding crab sticks (imitation crab)
- Wine or vermouth
- Lemon Juice
- Grated parmesan
- Parsley and chilli flakes to serve
HOW TO MAKE CRAB LINGUINE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the butter and olive oil to a large chef’s pan.Add the shallots, garlic, salt and sugar. Cook, stirring, over low heat for five minutes or until the shallots have softened.
Stir in the chopped tomatoes and cook for about a minute. Add the wine and lemon juice and bring to a simmer. Increase the heat and cook for about five minutes or until the wine aroma disappears.
Add the brown crab meat and stir into the sauce. Meanwhile cook the linguine while you prepare the sauce. Prepare according to packet instructions – cooked in salted water till al dente. Reserve about 120ml (1/2 cup) of the pasta water before draining.
Stir the pasta into the sauce and add the white crab meat and parmesan. Add a splash of the reserved pasta water to loosen the sauce. Don’t add it all at once, just stir enough in so that the pasta is coated in the sauce.
Toss with the parsley to combine. Taste and adjust the seasoning, if needed. Serve with the parsley and chilli flakes.
Serving suggestions
Serve this easy crab pasta with crusty bread or my garlic dough balls. Pair with a crisp dry white wine or a glass of rosé.
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Quick and Delicious Crab Linguine
Ingredients
- ½ tbsp unsalted butter
- ½ tbsp olive oil
- 3 banana shallots very finely diced
- 3 garlic cloves minced (I used a garlic press)
- 1 tsp salt
- ¼ tbsp sugar
- 4 fresh tomatoes seeds removed, diced
- 120 (½ cup) dry white wine or vermouth
- 1 tbsp lemon juice
- 200 g (1 ½ cups) brown crab meat fresh or canned
- 200 g (1 ½ cups) white crab meat fresh or canned
- 4 tbsp grated parmesan
- 400 g (14oz) linguine cooked al dente
- reserved pasta water as needed
- 2 tbsp flat leaf parsley very finely chopped
- pinch chilli flakes to serve
Instructions
- Add the butter and olive oil to a large chef's pan and heat until the butter melts and starts to foam.
- Add the shallots, garlic, salt and sugar. Cook, stirring, over low heat for five minutes or until the shallots have softened.
- Stir in the chopped tomatoes and cook for about a minute.
- Add the wine and lemon juice and bring to a simmer. Increase the heat and cook for about five minutes or until the wine aroma disappears.
- Add the brown crab meat and stir into the sauce.
- Meanwhile cook the linguine while you prepare the sauce. Prepare according to packet instructions – cooked in salted water till al dente. Reserve about 120ml (1/2 cup) of the pasta water before draining.
- Stir the pasta into the sauce and add the white crab meat and parmesan. Add a splash of the reserved pasta water to loosen the sauce.
- Toss with the parsley to combine. Taste and adjust the seasoning, if needed. Serve with the parsley and chilli flakes.
Marilyn says
I’m having a family get together with 10 people. This recipe looks & sounds amazing! Any suggestions for a group this large??
Lucy Parissi says
Oh goodness. I would make the sauce in advance (probably need to triple it) and only add the crab just before serving. You may need to make the pasta in two large pots (I don’t have a pot big enough to make pasta for 10)
Vickie Hollis says
So each serving is over 4000 calories???
Lucy Parissi says
Oops! No it’s definitely not 😯 I have updated the info x
Linda Curry says
My husband bought some crab in a can on a whim so I halved this recipe, used spaghetti and it was brilliant! I didn’t have shallots so used half an onion. Absolutely delicious.
Lucy Parissi says
So glad you enjoyed it!
belleau kitchen says
Well it looks delicious. I adore crab. Interesting to know that the frozen claw holds up to the taste test. I'm intrigued! Beautiful dish.
Lucy Parissi says
I think if you served the claws without the sauce they might be a bit dry. But with the sauce they were really delicious. I think I will try a Thai recipe next!
Julia@Vikalinka says
Looks delicious, Lucy! I have such a weakness for anything seafood related. In fact, I had fresh crab spaghettini at Jamie's Italian last night for Vika's birthday. Your creation really reminds me of that dish. Yum!
Lucy Parissi says
I loved how easy it was! Then I remembered why I rarely eat pasta – one bite and you are in carb heaven…