This Delicious Crab Linguine brings bright lemon, sweet crab, and tender pasta together in a light, fresh sauce. The texture is silky from the olive oil and pasta water, with little bursts of tomato and a fresh parsley finish. It tastes simple and fancy at the same time perfect when you want something tasty without a long cook.
Top reasons to make it: it’s fast, uses pantry basics, and feels like a treat for busy weeknights. If you love crab dishes, you might also enjoy this crab brulee recipe.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes for busy weeknights
- Made with simple, easy-to-find ingredients
- Light but satisfying great for family dinners or guests
- Fresh lemon and parsley keep it bright and not heavy
Ingredients
- 200g linguine pasta
- 250g cooked crab meat
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Step-by-Step Instructions of Delicious Crab Linguine
- Bring a large pot of salted water to a boil and cook 200g linguine until al dente.
- Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté 1 small onion until soft, about 3–4 minutes.
- Add 2 cloves garlic and cook for 30 seconds until fragrant.
- Add 1/2 cup cherry tomatoes and cook until they blister and soften.
- Stir in 250g cooked crab meat and warm gently for 1–2 minutes.
- Add juice of 1 lemon and a splash of the reserved pasta water.
- Toss the drained linguine into the skillet and mix until pasta is coated, adding more pasta water if needed.
- Season with salt and pepper, stir in fresh parsley, and serve right away.
Tips for Success
- Use reserved pasta water to make the sauce silky and help it stick to the pasta.
- Warm the crab gently high heat can make it tough.
- Taste and adjust salt after adding lemon so flavors stay balanced.
Substitutions & Variations of Delicious Crab Linguine
To Make It Vegan/Gluten-Free:
- Swap linguine for gluten-free pasta or zucchini noodles.
- Replace crab with shredded artichoke hearts, hearts of palm, or vegan “crab” alternatives for a similar texture.
Variations:
- Add a splash of white wine when you sauté the tomatoes for depth.
- Stir in a spoonful of cream for a richer sauce.
- Sprinkle red pepper flakes for a little heat or add capers for briny notes.
- Mix in cooked shrimp or scallops for extra seafood variety.
Storage Instructions of Delicious Crab Linguine
Refrigerator:
- Store leftovers in an airtight container for up to 1–2 days. Seafood tastes best when fresh, so plan to eat soon.
Freezer:
- Cooked crab pasta doesn’t freeze well (texture changes). Freeze crab meat separately in a freezer-safe bag for up to 2 months.
Make-Ahead:
- Cook pasta a bit under al dente and toss with a little oil. Keep sauce and crab separate; combine and reheat gently before serving.
Frequently Asked Questions (FAQ) of Delicious Crab Linguine
Can I use canned crab instead of fresh or cooked crab meat?
- Yes. Drain canned crab well and add it gently at the warming step to avoid a mushy texture.
How do I reheat leftovers without drying the crab?
- Reheat gently in a skillet with a splash of water or olive oil over low heat. Cover briefly to warm through.
Can I add other vegetables?
- Absolutely. Baby spinach, peas, or asparagus tips work well add them when you toss the pasta so they cook just right.
Final Thoughts
Delicious Crab Linguine is a quick, bright dish that feels special without a lot of fuss. It’s perfect for busy evenings when you want good food fast the lemon and parsley keep it fresh while the crab makes it memorable. Try it tonight, and if you enjoy it, please leave a comment and a star rating so others can find this simple weeknight favorite.
Print
Delicious Crab Linguine
A quick and elegant dinner featuring bright lemon, sweet crab, and tender pasta in a light sauce, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 200g linguine pasta
- 250g cooked crab meat
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil and cook 200g linguine until al dente.
- Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté 1 small onion until soft, about 3–4 minutes.
- Add 2 cloves garlic and cook for 30 seconds until fragrant.
- Add 1/2 cup cherry tomatoes and cook until they blister and soften.
- Stir in 250g cooked crab meat and warm gently for 1–2 minutes.
- Add juice of 1 lemon and a splash of the reserved pasta water.
- Toss the drained linguine into the skillet and mix until pasta is coated, adding more pasta water if needed.
- Season with salt and pepper, stir in fresh parsley, and serve right away.
Notes
Use reserved pasta water for a silky sauce. Warm the crab gently to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood