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Crab Linguine in a White Wine Garlic Sauce

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Sweet snow crab legs are tossed with whole wheat linguine in a light and fragrant white wine garlic sauce.

Crab Linguine in a White Wine Garlic Sauce

Believe it or not, October is right around the corner! While you probably know that next month brings apples, pumpkins, fall foliage and all things cozy, it also happens to be National Seafood Month. Woot!

crab-linguine-in-a-white-wine-garlic-sauce-an-easy-pasta-recipe

As a HUGE and avid seafood lover, I am thrilled to be partnering with Kroger once again to share a fast, fresh and easy snow crab leg recipe. If you’ve ever been intimidated by preparing snow crab at home, fear not. It truly could not be easier.

pasta-with-crab-in-a-white-wine-sauce-an-easy-pasta-recipe

Since snow crab legs are always sold precooked, you literally just have to cook them until they are warmed through, about 3-4 minutes tops. The sweet and briny crab pairs perfectly with the dry white wine and fragrant garlic in this show-stopping Crab Linguine with White Wine Sauce recipe.

crab-linguine-with-white-wine-a-pasta-dinner-recipe

For an added boost of protein and nutrients, I love using whole wheat pasta for this recipe. In fact, each serving of this crab linguine provides over 17 grams of protein and 6 grams of fiber. Talk about a dinner time win!

Looking for some other inspiration? Check out these recipes:

 

 

What are your favorite ways to enjoy snow crab legs? I’d love to hear from you.

Your fork is waiting.

Crab Linguine in a White Wine Garlic Sauce

Crab Linguine in a White Wine Garlic Sauce

Course: Entree, Main Course
Cuisine: American, Italian
Keyword: crab, crab linguine
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 370kcal
Author: Liz Della Croce
Sweet snow crab legs are tossed with whole wheat linguine in a light and fragrant white wine garlic sauce.
Questions / Comments?
Print Recipe

Ingredients

  • 8 ounces whole wheat linguine cooked according to package instructions reserving 1/2 cup of the cooking liquid
  • 1/4 cup olive oil
  • 2 cloves garlic grated
  • 1 pinch chili flakes
  • 1 pound precooked snow crab legs cut into 3-4 inch pieces
  • 1/2 cup dry white wine or chicken broth such as Sauvignon Blanc
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • minced parsley and parmigiano reggiano optional garnish

Instructions

  • Heat the olive over medium heat in a large, deep skillet. Sauté garlic for 30 seconds or until fragrant.
  • Add chili flakes and crab legs to the pan and sauté an additional minute. Pour white wine into the pan to deglaze. Increase heat to high and bring to a boil then cover with a lid to allow crab legs to steam and warm through, about 2-3 minutes.
  • Toss in pasta along with reserved cooking liquid and lemon juice. Season with salt and pepper to taste.
  • Serve crab linguine in a large pasta bowl and garnish with minced parsley and parmigiana reggiano to taste.

Nutrition Information:

Calories: 370kcal | Carbohydrates: 42.3g | Protein: 17.2g | Fat: 16g | Saturated Fat: 1.8g | Polyunsaturated Fat: 14.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 397mg | Fiber: 6g | Sugar: 0.3g
DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!
Questions or Comments?Click Here to send me a note or rate the recipe!
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Comments

    • Liz DellaCroce

      February 17, 2019 at 1:45 pm

      Hey Tom – Sorry for the delay, it’s the weekend and I have family visiting so I wasn’t able to approve your comment quick enough. :) Did you find the “skip to recipe” button?

      Reply

  2. Tom

    February 16, 2019 at 9:41 pm


    Jesus, would you get to the freaking recipe already? I hate it when people have to tell their entire life story before getting to the recipe, especially when it’s a simplistic recipe that includes crab shells.

    Reply

  3. Tory Myers

    December 17, 2017 at 10:30 pm


    We went to Seattle to visit my sister and got fresh crab there. Steamed them and put with this recipe. Let me tell you it was soooooooooo good! I’m not a seafood eater but this will defiantly be in our special recipe box FOREVER! Thank you so much!

    Reply

  4. Tracey Hostler

    May 14, 2017 at 9:06 pm


    Just made this dish for dinner but instead of snow crab legs I used jumbo lump crab meat & regular linguine instead of whole wheat. Delicious. Next time I would probably cut back a little on the lemon juice & add more garlic but it was a light tasting, delicious dish. Will definitely be making again.

    Reply

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