Creamy Crab Linguine
"Indulge in this luxurious yet simple Creamy Crab Linguine, featuring tender crab meat enveloped in a rich, velvety cream sauce, perfectly tossed with al dente linguine. A delightful dish for a special occasion or a quick, elegant meal."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and finely diced shallot, and cook until softened and fragrant, about 2-3 minutes.
- 3
Pour in the 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 minutes.
- 4
Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, or until the sauce slightly thickens.
- 5
Gently fold in the lump crab meat, grated Parmesan cheese, fresh parsley, salt, and black pepper. Heat through for 1-2 minutes, being careful not to break up the crab too much.
- 6
Drain the cooked linguine, reserving about 1/2 cup of pasta water. Add the linguine directly to the skillet with the crab cream sauce.
- 7
Toss everything together, adding a splash of the reserved pasta water if needed to achieve a smooth, creamy consistency. Serve immediately, garnished with extra parsley or Parmesan if desired.