Creamy Crab Linguine: A Decadent Seafood Delight
This creamy crab linguine is a seafood lover's dream, featuring sweet crab meat, a luxurious cream sauce, and freshly grated Pecorino Romano cheese for an unforgettable dining experience.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 pound fresh crab meat cleaned and picked
- 1 teaspoon salt to taste
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 teaspoon red pepper flakes
- 1 pound linguine
- 1 cup freshly grated Pecorino Romano cheese plus more for serving
- 2 tablespoons chopped fresh parsley for garnish
- 1 pinch freshly ground black pepper to taste
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 2 minutes.
- Add the crab meat to the skillet and gently stir to combine with the garlic and oil. Cook for 3-4 minutes until heated through.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the salt and black pepper.
- Reduce the heat to low and add the cooked linguine to the cream sauce. Toss gently to coat, adding reserved pasta water as needed to achieve desired consistency.
- Gradually add the grated Pecorino Romano cheese, stirring until the cheese is melted and the sauce is creamy.
- Transfer the pasta to a serving platter or bowls, garnishing with parsley and additional cheese as desired. Serve immediately.
Notes
For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.