Garlic Butter Crab Linguine

• 8 oz linguine
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 lb fresh crab meat
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, chopped
• Salt to taste
• Cracked black pepper to taste
• Juice of 1/2 lemon
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Add crab meat to the skillet and gently toss to warm through.
4. 4 Pour in chicken stock and heavy cream, stirring to combine. Let simmer for 2 minutes.
5. 5 Add cooked linguine to the skillet, tossing to coat with the sauce. If needed, thin with reserved pasta water.
6. 6 Stir in lemon juice, parsley, salt, and pepper. Optional: sprinkle with red pepper flakes.
7. 7 Serve immediately, garnished with extra parsley if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add a splash of white wine to the sauce for extra depth.
• Toss in sautéed shrimp for a seafood medley.

Substitutions

• Substitute linguine with fettuccine if desired.
• Use dairy-free cream and butter for a vegan version.

Pairings

• Steamed asparagus
• A simple green salad

Nutrition

Tips

• Use fresh crab meat for the best flavor, but high-quality canned crab can work in a pinch.
• Reserve pasta water is key for adjusting sauce consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra sauce or cream.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Serve with a side of garlic bread for a delightful meal.

FAQ