Lemon Butter Crab Linguine

• 8 oz linguine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1 lb cooked crab meat
• Salt to taste
• Freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. 3 Add butter to the skillet and melt, then whisk in Parmesan and heavy cream until smooth.
4. 4 Stir in lemon juice and zest, adjusting seasoning with salt and pepper.
5. 5 Toss in the cooked linguine and crab meat, adding reserved pasta water as needed to create a creamy sauce.
6. 6 Remove from heat and garnish with fresh parsley before serving.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add a splash of white wine to the sauce for extra depth.
• For a spicy kick, toss in some red pepper flakes with the garlic.

Substitutions

• Substitute crab meat with shrimp or scallops if preferred.
• Use gluten-free pasta for a gluten-free option.

Pairings

• Garlic bread
• Green salad with a lemon vinaigrette

Nutrition

Tips

• Use fresh lemon juice for the brightest flavor.
• For a dairy-free version, swap butter and cream for vegan alternatives and use nutritional yeast instead of Parmesan.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Freezing: This dish does not freeze well due to the delicate nature of the crab meat and the sauce consistency.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine like a Sauvignon Blanc.

FAQ