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Quick Creamy Garlic Crab Linguine

A close-up of creamy crab pasta featuring fettuccine noodles coated in a rich white sauce, topped with shredded crab meat and fresh parsley.
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Make this restaurant-style crab pasta at home quickly. This recipe delivers a rich, creamy sauce with fresh crab meat, perfect for a satisfying weeknight seafood dinner.

Ingredients

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  • 1 pound linguine pasta
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 8 ounces lump crab meat, picked over for shells
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, melt the butter with the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the white wine and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.
  4. Reduce the heat to low. Stir in the heavy cream and let it warm through for 2 minutes.
  5. Whisk in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  6. Gently fold in the lump crab meat and lemon zest. Heat just until the crab is warmed through, about 1 minute. Avoid overcooking the crab.
  7. Add the drained linguine directly to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency.
  8. Stir in the fresh lemon juice. Taste and adjust seasoning if needed.
  9. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley.

Notes

  • For a richer flavor, substitute half of the heavy cream with half-and-half, but you may need less pasta water.
  • If you prefer a Cajun seafood pasta flavor, add 1 teaspoon of Cajun seasoning when you add the garlic.
  • Use high-quality lump crab meat for the best texture and taste in this luxury seafood dish.

Nutrition

Find it online: https://gourmetgaze.com/quick-creamy-crab-pasta/