Shrimp linguine in a white wine garlic sauce

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Sweet snow crab legs are served with linguine in a light and fragrant white wine garlic sauce. The perfect shrimp linguine in 5 easy steps.

Shrimp linguine in a white wine and garlic sauce.

Seafood makes me feel like I’m really bringing a good dining experience into my home. And while shrimp and fish are good, i Love crab legs. If you’ve ever been afraid to make snow crab at home, fear not! It really couldn’t be easier, and I have the perfect seafood pasta dish to prove it. This crab linguine in a white wine and garlic sauce will keep you coming back for more.

Ingredients

  • Linguine: A thicker noodle that pairs well with fish dishes as it is well coated with thinner, lighter sauces.
  • Garlic: Nutty and slightly tangy, garlic naturally sweetens when cooked and makes a great appetizer for any sauce.
  • Chili Flakes: Brings some spiciness and deepens the flavor of the wine and garlic sauce.
  • Snow Crab Legs: Tender, chewy, and naturally salty, crab meat is one of my all-time favorites.
  • White wine: Mild, dry and a great pairing with seafood. For my sauce, I like to use something like Sauvignon Blanc, but a Chardonnay would also work well.
  • lemon juice: Bright, fresh acidity that rounds out the sauce and brings out the flavor of the crab. Amplify the lemon flavor by adding lemon zest too!

How to make crab linguine in a white wine and garlic sauce

Liz prepares crab legs

Start your crab linguine by preparing your crab legs. Depending on how you bought them, trim them so they are separate and about 3-4 inches long.

Cook Linguine

Next, cook your pasta in a pot of boiling salted water. Cook until al dente, reserving some water, then drain and set aside.

Fry the garlic and red chilli flakes

Next, in a large skillet, sauté your garlic and chili flakes in the olive oil until aromatic.

Fry crab legs

Then add your crab legs and sauté for another minute before deglazing the pan with your white wine. Cover and reduce the heat. Let the shrimp steam for a few minutes until warmed through.

Put noodles in the pan

Now stir the cooked linguine and the reserved pasta water into the pan.

Liz squeezes lemon juice

Add some fresh lemon juice to the sauce.

Stir in the noodles and shrimp

Season with a little salt and black pepper and stir everything together.

Add freshly grated cheese to the pan

Finish your meal with freshly grated Parmigiano Reggiano (or Parmesan cheese).

Garnish with parsley

And freshly chopped parsley.

Serve warm and enjoy your homemade crab linguine with white wine garlic sauce!

Change it

  • Change the protein. This dish is also great with prawns or scallops.
  • no wine? No problem. If you don’t have wine on hand or don’t drink it, you can use chicken stock for the sauce instead.
  • I’ll do itIt’s gluten free. Instead, swap out the linguine for your favorite gluten-free pasta.

Frequently asked Questions:

Do you have to cook snow crabs?

No. Since snow crab legs are always sold pre-cooked, you literally only have to cook them until they’re just about warmed through 3-4 minutes at most. The sweet and savory shrimp pair perfectly with dry white wine and fragrant garlic in this stunning shrimp linguine with white wine sauce recipe.

What is the difference between snow crab and king crab?

The main difference is that snow crabs are smaller and have thinner, longer legs. They also have a thinner skin, making them easier to cook and crack.

How do I store leftovers?

Stored in an airtight container, this pasta dish will keep in the refrigerator for up to 3 days.

Shrimp linguine with white wine garlic sauce.

Like it, eat it, share it!

Have you tried this pasta dish? Next time you do it, take a picture and share it on your social networks. Tag @thelemonbowl and #thelemonbowl so we can admire and share your food.

More Seafood Recipes

Liz eats crab linguine with white wine and garlic sauce.

If you’re a seafood lover like me, then don’t be afraid to cook more of it yourself at home. My crab linguine is a great start.

Your fork is waiting.

Shrimp Linguine in Wine Garlic Sauce

Shrimp linguine in a white wine garlic sauce

Sweet snow crab legs are served with linguine in a light and fragrant white wine garlic sauce. The perfect shrimp linguine in 5 easy steps.

PREPARATION: 10 protocol

COOK: 10 protocol

IN TOTAL: 20 protocol

Pen

Servings: 4

Non-stick frying pan 12 inch
  • 8th ounces Whole grain linguine (prepared according to package directions, reserving 1/2 cup of the cooking liquid)
  • ¼ Cup Extra virgin olive oil
  • 2 cloves Garlic (grated)
  • 1 prize Chili Flakes
  • 1 Pound pre-cooked snow crab thighs (cut into 3-4 inch pieces)
  • ½ Cup dry white wine or chicken broth (like Sauvignon Blanc)
  • ¼ Cup lemon juice
  • salt and pepper to taste
  • chopped Parsley and Parmigiano Reggiano (optional set)

  • Heat the olive oil in a large, deep skillet over medium-high heat. Sauté the garlic for 30 seconds until fragrant.

  • Add the chilli flakes and crab legs to the pan and sauté for another minute. Pour the white wine into the pan to deglaze.

  • Increase the heat to high and bring to a boil, then cover with a lid to allow the crab legs to steam and warm up, about 2-3 minutes.

  • Add the pasta along with the reserved cooking liquid and lemon juice. Season with salt and pepper.

  • Serve shrimp linguine in a large noodle bowl and garnish chopped Parsley and Parmigiana Reggiano to taste.

Prevent your screen from going dark

Calories: 370kcalCarbohydrates: 42.3GProtein: 17.2GFat: 16GSaturated Fatty Acids: 1.8GPolyunsaturated fat: 14.2Gtrans fats: 0GCholesterol: 0mgSodium: 397mgFiber: 6GSugar: 0.3G



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