Yesterday was National Crab Day, and if you follow me on IG you saw me making this Crab Linguine in a White Wine Lemon Sauce. This lighter, seafood pasta just screams news of warmer days, and I’m totally here for it.
Making crab at home sometimes intimidates people, but it’s honestly so easy! Most seafood is. And it requires minimal cooking time which means more time enjoying a cocktail out on your patio. I used crab legs and claws for this dish, but you could do either/or. I purchased my crab from Costco, and it was delicious. Just call ahead to see if they have it that day! You should also be able to find it at any nicer seafood market. This crab is also precooked, so you’ll be heating it up and focusing on your sauce.
For this recipe you’ll also need butter, garlic, red pepper flakes, dry white wine (like Chardonnay), lemon, salt, pepper, fresh parsley and fresh Parmesan. I just love white wine, garlicky, buttery, lemony sauces! If you don’t have white wine you can sub chicken broth.
You’ll start by heating butter and sauteing garlic and red pepper flakes. As my friend Chelsea said, “the smell of that combo alone is amazing.” She’s not wrong. Next, add your crab legs/claws. Cook for a minute. Pour in white wine which will simmer a bit and cook down for another couple minutes. Cover skillet and cook for about 3 more.
Stir in lemon juice, slices, salt and pepper. Simmer for just another couple minutes.
Toss with cooked linguine then top with fresh parsley and Parmesan! I like to dump it all into a big serving dish and let people serve themselves. If it’s just you, dig in with a fork! 😉 I also recommend purchasing some crab crackers to easily cut them open while eating. You can find them on Amazon or at just about any grocery store in the aisle with kitchen supplies. I’ve seen them even at stores with a very limited kitchen selection.
Enjoy this pasta and the weather!
You might also enjoy:
- 12 oz linguine, cooked according to package directions and drained
- 2 tbsp butter
- 4-5 garlic cloves, minced
- ½ tsp red pepper flakes (more or less depending on spice preference)
- 1-2 lb crab precooked legs, claws (chopped into smaller sections as shown in pictures)
- ½ cup dry white wine
- 1 lemon (half juiced, half sliced rounds)
- salt and pepper to taste
- fresh parsley (optional)
- fresh Parmesan, to top
- Prepare pasta.
- Heat butter in a large skillet over medium heat.
- Once melted add garlic and saute a minute.
- Stir in red pepper flakes and saute one more minute.
- Add crab and cook a minute.
- Stir in wine and simmer for 1-2 minutes.
- Cover and cook for three minutes.
- Stir in lemon slices and juice along with salt and pepper. Cook another minute or two.
- Toss with cooked pasta. Top with parsley and Parm.
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