Lemon Butter Garlic Crab Linguine with Fresh Parsley
Crab Linguine
Succulent lump crab meat tossed in a silky lemon butter garlic sauce over al dente linguine.
Nutrition (per serving)
There is something inherently romantic about a seafood pasta shared over a bottle of crisp white wine. This Lemon Butter Garlic Crab Linguine is my go-to for date nights because it feels incredibly luxurious without keeping you stuck in the kitchen all evening. The sweetness of the lump crab meat pairs beautifully with the brightness of fresh lemon and the aromatic punch of sautéed garlic.
The secret to this dish lies in the quality of your ingredients. Since the crab is the star of the show, I always recommend getting the freshest lump crab meat you can find. It creates a silky, buttery sauce that clings to every strand of pasta, making each bite feel like a celebration of simple, coastal flavors. It's sophisticated, light, and perfectly satisfying for a special night in.
Ingredients
- Linguine pasta:8 oz
- Lump crab meat:1 lb
- Unsalted butter:4 tbsp
- Extra virgin olive oil:1 tbsp
- Garlic, minced:4 cloves
- Red pepper flakes:¼ tsp
- Dry white wine:¼ cup
- Fresh lemon juice:2 tbsp
- Lemon zest:1 tsp
- Fresh parsley, chopped:¼ cup
- Salt and black pepper:to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
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While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
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Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
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Pour in the white wine and lemon juice. Let it simmer for 2-3 minutes until the liquid reduces by roughly half.
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Gently fold in the lump crab meat and the remaining 2 tablespoons of butter. Cook for 2 minutes just to warm the crab through, taking care not to break up the large lumps.
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Add the cooked linguine to the skillet along with the lemon zest and fresh parsley. Toss gently to coat every strand.
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If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. Season with salt and black pepper to taste and serve immediately.
Tips & Notes
- Keep the crab lumps intact by folding very gently; those big pieces make the dish feel much more premium.
- Use a Pinot Grigio or Sauvignon Blanc for the wine—something you'd actually enjoy drinking with the meal.
- Warm your serving bowls in the oven on the lowest setting for a few minutes to keep the pasta hot while you eat.
