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Crab Linguine – Ready in 15 Minutes!

March 9, 2022 by Lucy Parissi 15 Comments

28716 shares
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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

Post may contain affiliate links. For more information, check my disclosure

Serving of crab linguine in a white pasta bowl

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 pasta topped with crab claws

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
crab linguine ingredients

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.

shallots and garlic cooking in a pan


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.

tomatoes cooking with wine and shallots in a pan

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.

adding crab meat to tomato sauce in a pan

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.

Preparing crab pasta in a pan

Toss with the parsley to combine. Taste and adjust the seasoning, if needed. Serve with the parsley and chilli flakes.

close up on a bowl of crab pasta

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.

YOU WILL ALSO LIKE…

  • Super easy one-pot crab pasta – ready in 15 minutes!
  • Linguine in spicy chorizo tomato sauce
  • Creamy Tuscan Shrimp Linguine
  • ‘Krabby patty’ – crab burger with avocado green goddess dressing

Did you make my crab pasta recipe? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Serving of crab linguine in a white pasta bowl

Quick and Delicious Crab Linguine

Lucy Parissi | Supergolden Bakes
Delicious Crab Linguine – this super tasty crab pasta recipe uses just a handful of ingredients and cooks in just 15 minutes!
4.69 from 22 votes
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Crab Linguine, Crab Pasta
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 549kcal
Prevent your screen from going dark

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.

Video

Nutritional Info

Calories: 549kcal | Carbohydrates: 85g | Protein: 33g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1301mg | Potassium: 851mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1251IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 3mg
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Comments

  1. G says

    September 18, 2023 at 8:35 pm

    Can you omit the wine?

    Reply
    • Lucy Parissi says

      September 19, 2023 at 8:35 am

      absolutely!

      Reply
  2. John buck says

    May 22, 2023 at 11:54 am

    5 stars
    Made the with fresh crab and used a red chilli finely chopped and it was delicous!

    Reply
  3. Marilyn says

    October 27, 2022 at 12:30 pm

    I’m having a family get together with 10 people. This recipe looks & sounds amazing! Any suggestions for a group this large??

    Reply
    • Lucy Parissi says

      October 28, 2022 at 4:14 pm

      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)

      Reply
  4. Vickie Hollis says

    August 08, 2022 at 6:45 pm

    So each serving is over 4000 calories???

    Reply
    • Lucy Parissi says

      August 11, 2022 at 12:43 pm

      Oops! No it’s definitely not 😯 I have updated the info x

      Reply
      • Amanda Hills says

        January 11, 2023 at 2:43 pm

        is it 549 calories per person???

        Reply
        • Lucy Parissi says

          January 12, 2023 at 9:15 am

          Yes

          Reply
  5. Linda Curry says

    May 19, 2022 at 8:45 am

    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.

    Reply
    • Lucy Parissi says

      May 19, 2022 at 9:36 am

      So glad you enjoyed it!

      Reply
  6. belleau kitchen says

    April 11, 2015 at 6:39 pm

    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.

    Reply
    • Lucy Parissi says

      April 12, 2015 at 11:48 am

      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!

      Reply
  7. Julia@Vikalinka says

    April 11, 2015 at 6:12 pm

    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!

    Reply
    • Lucy Parissi says

      April 12, 2015 at 11:50 am

      I loved how easy it was! Then I remembered why I rarely eat pasta – one bite and you are in carb heaven…

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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