Crab Pasta: A 25-Minute Easy Crab Linguine
Feb 15, 2025 10:16 AM
This easy 25-minute Crab Linguine Pasta recipe is made with fresh crab meat along with 9 simple-to-find ingredients! This crabmeat 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!
Crab and pasta lover’s rejoice, because today I’m sharing what is sure to become your favorite summer pasta recipe! While this lush crab meat linguine looks elegant and possibly slightly intimidating to prepare, it’s actually incredibly easy and totally painless to put together!
This crab and pasta recipe is fresh, flavorful and light, yet comforting and totally luxurious!
This crabmeat pasta recipe features silky, long twirls of pasta, generous chunks of sweet, succulent lump crab and juicy, fresh tomatoes tossed with a buttery, rich white wine sauce flavored with delicate shallots, pungent garlic and flavorsome Italian seasonings. This dish is totally satisfying and sinfully addictive without being too heavy or over-the-top rich! It’s the perfect balance of decadence and simplicity!
But, not only is this seafood pasta totally sublime in taste, it’s also the ultimate quick and easy dinner! This no-fuss recipe uses simple pantry staples and easy to find fresh ingredients to get dinner on the table in a matter of minutes! With just 10 minutes of prep and 15 minutes of active cook time you can create a luxe dinner anyone and everyone will love! Whether you are feeding your family or entertaining friends, this is the perfect recipe to keep in your back pocket when you are aiming to please!
Ingredients:
- 12 ounces dry Pasta (any long thin variety you love: linguine, spaghetti, bucatini or fettuccine)
- To Taste Kosher Salt & Ground Black Pepper
- 4 TBS Unsalted Butter – DIVIDED
- 2 large Shallots – finely chopped (about 1 heaping cup)
- 2 cloves Garlic – thinly sliced
- 1 ¼ tsp Italian Seasoning
- ½ to 1 tsp Crushed Red Pepper Flakes – to taste
- 1 Cup Dry White Wine
- 2 pints Cherry Tomatoes – halved (about 20-22 ounces)
- 1 pound Lump Crabmeat – drained & picked over for shells
- 1/3 to ½ Cup Fresh Basil – thinly sliced (julienne), to taste
- 2 TBS Fresh Chives – thinly sliced
- 1 medium Lemon – Zest (about 2 tsp.) (TIP: cut the zested lemon into wedges for serving)
- Optional Garnishes: Lemon Wedges, Freshly Grated Parmesan
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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