Lemon, Tomato & Crab Linguine
An easy to make pasta dish loaded with fresh crab, juicy cherry tomatoes, shallots and garlic in a white wine sauce. It's a 30-minute dish that is fancy enough to serve for a special occasion, yet easy enough to make for weeknight dinner.
Servings: 4
Ingredients
- 2 tbsp butter
- 1 large shallot finely diced
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp pepper
- 6 oz cherry tomatoes halved
- ½ cup white wine
- 2 tsp lemon juice
- Pinch of chili flakes
- 1 ½ cups fresh crab
- 1 tsp lemon zest
- ¾ cup pasta water
- ½ cup finely grated parmesan
- 6 oz linguine
- 1 tbsp chopped fresh parsley
Instructions
- Add the butter to a large pan on medium heat. Once melted add in the shallots, garlic, salt and pepper and saute for 2 minutes before adding the cherry tomatoes and cooking for an additional 3 minutes.
- Add the white wine and lemon juice and leave the sauce to cook for 3-4 minutes on medium high heat. Press on the cherry tomatoes with the back of a spoon to release the juice and add the chili flakes.
- Bring a large pot of salted water to a boil, add in the linguine and leave to cook according to the package instructions until al dente. Reserve 1 cup of pasta water and set aside before draining the pasta.
- Add the crab meat and lemon zest to the pan with the sauce. Lower the heat to low and add in the cooked pasta and ½ cup pasta water. Toss well so that the sauce is well mixed with the pasta.
- Remove the pan from the heat and add the parmesan. Toss the pasta to until the cheese has melted, if the pasta seems dry, add ¼ cup more of the pasta water (or more). Garnish with chopped parsley
Nutrition
Calories: 308kcal | Carbohydrates: 38g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 911mg | Potassium: 408mg | Fiber: 2g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 18mg | Calcium: 174mg | Iron: 2mg