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Creamy King Crab Linguine
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Creamy King Crab Linguine

30 minServes 4Nutri-Score C€€€
from @dabrionne12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • linguineGrains400 g
  • king crab (frozen, shell cut, left in whole and smaller pieces)Fish700 g
  • butterDairy60 g
  • Old Bay seasoningSpices5 g
  • lemon juice (freshly squeezed)Produce30 ml
  • sun-dried tomatoes (drained, sliced)Pantry80 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce5 pieces
  • chives (chopped)Produce15 g
  • lemon zest (zest of one lemon)Produce1 piece
  • Italian herbsSpices5 g
  • heavy creamDairy240 ml
  • parmesan (grated)Dairy50 g
  • saltSpices5 g

per serving

Nutrition

653kcal

Carbs
80 g
Proteins
33 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Sauté pan
  • Colander
  • Grater

step by step

Method

  1. Cook the linguine

    • Bring a large pot of salted water to a boil.
    • Cook the linguine until al dente, then drain, reserving a little pasta water.
    Step 1

  2. Toss the crab in butter

    • Melt the butter in a sauté pan over medium heat.
    • Add the king crab with the Old Bay and lemon juice and toss until coated and warmed through.
    Step 2

  3. Sauté the aromatics

    • Add the sun-dried tomatoes, onion and garlic to the pan.
    • Sauté until the onion softens and the garlic is fragrant.
    Step 3

  4. Build the sauce

    • Pour in the cream and add the chives.
    • Simmer gently until the sauce thickens slightly.
    Step 4

  5. Finish the pasta

    • Add the lemon zest, the king crab and the Italian herbs.
    • Toss in the drained linguine with the parmesan, loosening with pasta water, and serve.
    Step 5
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