Name: Easy Crab Linguine Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 250g/1/2 lbs linguine, spaghetti or pasta of your choice; 3 tbsp unsalted butter; 2 cloves garlic; 75ml/1/3 cup dry white wine; 1/2 lemon, juice only; 200g/1 cup ready to eat crab meat; 50g/1/2 cup finely grated fresh Parmesan cheese (not pre-grated cheese); 2 tbsp chopped parsley; Salt and pepper to taste

Jump to Recipe·5.2 from 30 reviews

If you’ve been searching for dinner magic that’s both quick and stunning, Easy Crab Linguine is your answer. This dreamy pasta stars sweet, tender crab tossed through silky noodles, bathed in a buttery white wine sauce that lets every ingredient shine. In less than 20 minutes, you can bring the flavors of a seaside trattoria straight to your table—no advanced prep, no special tools, just pure deliciousness. Easy Crab Linguine deserves a spot on your regular meal rotation, whether you’re treating yourself to a solo dinner or looking to impress someone special.

Easy Crab Linguine Recipe - Recipe Image

Ingredients You’ll Need

One of the very best things about Easy Crab Linguine is that its flavor comes from a handful of carefully chosen ingredients. Each component plays a special role—don’t skip or substitute them if you want that restaurant-worthy mouthfeel and taste at home!

Linguine: A classic choice that catches the luscious sauce in every strand, but spaghetti or your favorite pasta works in a pinch.
Unsalted Butter: Delivers a silky, luxurious base to coat the crab and pasta—ensure you use unsalted for full control over seasoning.
Garlic: Sliced, not minced, so it perfumes the sauce without overpowering the crab’s delicate flavor.
Dry White Wine: Adds brightness and complexity; choose something you’d enjoy drinking for the tastiest results.
Lemon Juice: A few squeezes finish the dish with zing and balance the richness of the butter.
Ready-to-Eat Crab Meat: The star of the show! Fresh or high-quality refrigerated crab makes a world of difference here.
Freshly Grated Parmesan Cheese: Melts beautifully into the sauce—avoid the bottled, pre-grated stuff for the creamiest texture.
Fresh Parsley: A sprinkle of green lifts the whole dish at the very end, adding color and a touch of herbal freshness.
Salt and Pepper: Simple seasonings that let all the flavors pop—add to taste at the very end.

How to Make Easy Crab Linguine

Step 1: Cook the Pasta

Begin by bringing a large pot of well-salted water to a boil, then add your linguine. Cook according to the package directions until just al dente; you want it to have a tiny bit of bite since it’ll finish in the sauce. Before draining, reserve about half a cup of the starchy pasta water—this secret ingredient helps your white wine sauce hug every noodle later on.

Step 2: Build the Sauce

While the pasta cooks, set a large sauté pan over low heat and melt the unsalted butter. Add the sliced garlic and let it sizzle gently for about a minute—you want the fragrance to bloom, not the garlic to brown. Pour in the dry white wine and lemon juice, then turn up the heat to medium and let everything bubble for a couple of minutes to reduce and concentrate the flavors. Your kitchen will smell incredible at this point!

Step 3: Add the Crab

Next, gently stir the ready-to-eat crab meat into the buttery, garlicky wine sauce. Remove the pan from the heat immediately: crab is already cooked and only needs to warm through. The goal here is to infuse the crab with the sauce, keeping those sweet flavors front and center in your Easy Crab Linguine.

Step 4: Toss Everything Together

Drain the cooked pasta and add it right into the pan with the crab and sauce. Pour in about half of your reserved pasta water and shower the noodles with fresh Parmesan. Set the pan over low heat and toss everything gently, just until the cheese melts and creates a glossy, light coating. If the pasta seems a bit dry, splash in a little more reserved water until the consistency is perfectly luscious but not soupy. Taste and adjust the salt if needed.

Step 5: Finish and Serve

Scatter the chopped parsley over the top for a jolt of color and freshness. Serve your Easy Crab Linguine immediately, while it’s silky and steaming—don’t let it sit, as the sauce is at its best right out of the pan!

How to Serve Easy Crab Linguine

Garnishes

Finish your pasta with a few extras to make each plate feel special. More freshly grated Parmesan, an extra sprinkle of parsley, or thinly shaved lemon zest all work beautifully. If you love a little heat, a pinch of red pepper flakes is fun, but keep it subtle so you don’t overwhelm the delicate crab!

Side Dishes

Keep your sides light and fresh to let the Easy Crab Linguine shine. A simple green salad with a bright vinaigrette, steamed asparagus, or lemony sautéed greens are all fantastic choices. And if you’re in the mood for bread, a loaf of warm, crusty baguette is perfect for soaking up any extra sauce.

Creative Ways to Present

For a dinner party wow factor, try serving Easy Crab Linguine in individual pasta bowls, twirled into neat little nests with tongs. Top with a lemon wedge, a final hit of parsley, and a dusting of Parmesan. For a rustic spring look, pile it high on a big serving platter and let everyone dig in family-style—it’s the ultimate invitation to gather around and share.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easy Crab Linguine, lucky you—the flavors intensify as they sit! Transfer the pasta to an airtight container and refrigerate for up to two days. The key is to keep it sealed tightly so the crab stays fresh and the pasta doesn’t dry out.

Freezing

Technically you can freeze Easy Crab Linguine, but it’s honestly best enjoyed freshly made. Crab’s delicate texture can change in the freezer, and the Parmesan sauce sometimes splits when thawed. If you’re determined to freeze, portion into containers and wrap tightly; eat within one month, and expect the texture to soften a bit on reheating.

Reheating

To reheat, place the pasta in a pan over low heat with a splash of water or broth to loosen the sauce. Stir gently until warmed through. If you stored it correctly, those lovely strands should return to their glossy, delicious selves—just avoid microwaving on high, which can overcook the crab and turn the cheese grainy.

FAQs

Can I use canned crab instead of fresh?

Yes, you can use high-quality canned crab in Easy Crab Linguine if fresh isn’t available, but for the sweetest flavor and best texture, seek out fresh or refrigerated crab from a reliable source. If you do use canned, drain it well and flake gently before adding to the sauce.

What wine is best for the sauce?

Dry white wines are perfect—think Pinot Grigio, Sauvignon Blanc, or even a Chardonnay. The most important thing is to use a wine you’d be happy to drink, as its flavor will concentrate in the sauce.

Can I substitute another cheese for Parmesan?

Parmesan is ideal for its nutty, salty punch and melty texture, but Pecorino Romano makes a good substitute if you want a sharper taste. Whatever you use, be sure to grate it fresh for the best melt.

How do I make it spicy?

For a subtle kick, add a pinch of red pepper flakes to the garlic as it softens in the butter. Start small and build up—the goal is to enhance, not overshadow, the crab’s delicate flavor profile!

Is Easy Crab Linguine kid-friendly?

Most definitely! The creamy, cheesy sauce is mild and inviting, making it adaptable for family dinners. You can always hold off on the wine and use a splash of seafood stock or extra lemon juice instead if you’re cooking for little ones.

Final Thoughts

I can’t recommend trying this Easy Crab Linguine enough—it’s a fail-proof way to treat yourself and anyone lucky enough to share your table. It’s simple, sophisticated, incredibly comforting, and perfect for any night of the week. Go on, give it a whirl and enjoy a blissful bite of the sea at home!