Crab Linguine: 15-Minute Indulgence for Busy Weeknights

This 15-minute Crab Linguine is a delightful seafood experience packed with creamy butter sauce and fresh herbs, perfect for busy weeknights.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tbsp Unsalted Butter Can use salted butter but reduce added salt.
1 tbsp Olive Oil Can use vegetable oil if preferred.
3 pieces Banana Shallots Very finely diced; can replace with yellow or red onions.
1 tsp Salt Use less or omit if sodium is a concern.
0.25 tbsp Sugar Optional: Leave out if preferred.
3 cloves Garlic Minced; tip: use a garlic press for fine mincing.
4 pieces Fresh Tomatoes Seeds removed and diced; canned diced tomatoes may also be used.
120 ml Dry White Wine or Vermouth Use broth for a non-alcoholic version.
1 tbsp Lemon Juice Use fresh for best results.

For the Crab

200 g Brown Crab Meat Offers a rich, sweet flavor; fresh or canned white crab meat can also work.
200 g White Crab Meat Ensure it's from a sustainable source.

For the Pasta

400 g Linguine Cooked al dente; other pasta types can be used.
Reserved Pasta Water To adjust sauce consistency.

For Garnish and Spice

4 tbsp Grated Parmesan For a creamy, savory finish; nutritional yeast for a vegan option.
2 tbsp Flat Leaf Parsley Very finely chopped; cilantro for a different flavor.
Red Pepper Flakes Optional: Omit for a milder flavor.

Equipment

chef’s pan

Method

Step‑by‑Step Instructions for Crab Linguine

In a large chef’s pan, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Allow the mixture to foam, which should take about 1–2 minutes.
Add 3 finely diced banana shallots to the pan along with 3 minced garlic cloves, 1 teaspoon of salt, and ¼ tablespoon of sugar. Sauté over low heat for about 5 minutes, stirring occasionally, until the shallots are soft and translucent.
Stir in 4 diced fresh tomatoes, ensuring they are well-coated in the buttery mixture. Cook this for just 1 minute, allowing the tomatoes to warm through and release their juices.
Pour in ½ cup of dry white wine or vermouth and 1 tablespoon of fresh lemon juice. Bring to a gentle simmer, cooking for about 5 minutes until the alcohol aroma cooks off.
Gently fold in 200 grams each of brown and white crab meat into the sauce, mixing carefully to combine. Allow to warm through for about 2–3 minutes.
Cook 400 grams of linguine in boiling salted water according to package instructions until al dente, typically about 8–10 minutes, and reserve about 120 ml of the starchy pasta water before draining.
Once cooked, add the drained linguine directly into the crab sauce. Toss everything together gently, incorporating 4 tablespoons of grated parmesan and reserved pasta water as needed.
Finally, mix in 2 tablespoons of finely chopped flat-leaf parsley for freshness, and adjust seasoning to taste. Serve immediately, garnished with red pepper flakes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 56gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 680mgPotassium: 470mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently, adding reserved pasta water if needed. For longer storage, freeze in an airtight container for up to 1 month.

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