Zesty Lemon Garlic Crab Cream Linguine

• Linguine

  7.1 oz
• Crab meat (lump or claw)

  7.1 oz
• Heavy cream

  1.0 cups
• Garlic

  4 cloves
• Lemon

  1 whole
• Olive oil

  2 tbsp
• Dry white wine (e.g., Pinot Grigio)

  4.0 tbsp
• Red pepper flakes

  0.5 tsp
• Fresh parsley

  0.3 cup
• Butter

  2 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp

All Steps

1. 1

   Cook the linguine according to package directions until al dente. Before draining, reserve 1 cup of the pasta water.

2. 2

   While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

3. 3

   Pour in the dry white wine (or chicken broth if preferred) and simmer for 2 minutes, gently scraping any browned bits from the bottom of the pan to deglaze.

4. 4

   Stir in the heavy cream and the zest from half of the lemon. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it slightly thickens.

5. 5

   Gently fold in the crab meat and the fresh lemon juice from half of the lemon. Heat through for 1-2 minutes. Season the sauce with salt and black pepper to taste.

6. 6

   Add the drained linguine directly to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.

7. 7

   Stir in the chopped fresh parsley just before serving. Serve immediately and enjoy.