Cooking Lucid
Crab Linguine with Garlic and White Wine
Tender lump crab tossed with linguine in a light garlic, white wine, and lemon butter sauce. Elegant enough for date night, easy enough for Tuesday.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Dinner·Italian·Easy
Ingredients
Step 1 — Pasta and sauce
- 12 oz linguine
- 3 tbsp butter
- 4 garlic cloves (minced)
- ½ cup dry white wine
- ½ cup pasta water
- 12 oz lump crab meat
- Zest and juice of 1 lemon
- ¼ cup parsley
- Red pepper flakes
Instructions
- 1
Cook pasta
Boil linguine until al dente. Reserve 1 cup pasta water before draining.
- 2
Make sauce
Melt butter, sauté garlic 1 minute. Add wine and simmer 2 minutes. Toss pasta with sauce, pasta water, crab, lemon zest and juice. Finish with parsley and red pepper flakes.
Nutrition per serving: 420 cal · 28g protein · 52g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
