Lemon Garlic Crab Linguine with Cream Sauce
"Indulge in a luxurious yet simple dish featuring tender lump crab meat tossed with al dente linguine in a bright, rich lemon-garlic cream sauce, finished with fresh parsley and Parmesan."
Ingredients
All Steps
- 1
Cook the linguine according to package directions in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add finely diced shallot and cook until softened, about 3 minutes.
- 3
Add minced garlic and cook for another minute until fragrant, being careful not to brown it.
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
- 5
Stir in the heavy cream and the zest of half a lemon. Bring the sauce to a gentle simmer and let it thicken slightly for 3-5 minutes. Season with salt and black pepper to taste.
- 6
Gently fold in the lump crab meat, being careful not to break it up too much. Heat through for 1-2 minutes.
- 7
Add the cooked and drained linguine directly to the skillet with the sauce. Add fresh lemon juice (from half a lemon) and half of the reserved pasta water. Toss to combine, adding more pasta water as needed to reach desired consistency.
- 8
Stir in the grated Parmesan cheese and chopped fresh parsley. Serve immediately, garnished with additional parsley and a lemon wedge if desired.