25-Minute Crab Linguine in White Wine Sauce – Easy

There’s something magical about crab linguine in white wine sauce that transports me straight to that little seaside trattoria in Positano. The first time I tried it, the briny sweetness of fresh crab danced with the bright acidity of white wine, and I knew I had to recreate this dish at home. This Italian classic turns simple ingredients into something truly special – tender crab meat clinging to al dente linguine, all coated in a silky sauce that’s rich but never heavy.

What makes this recipe stand out? Fresh crab meat (trust me, it’s worth the splurge) and a careful balance of flavors. The white wine adds sophistication without overpowering the delicate crab, while garlic and red pepper flakes give just enough kick to keep things interesting. It’s restaurant-quality elegance that comes together in about 25 minutes – perfect for both weeknight dinners and special occasions when you want to impress.

Why You’ll Love This Crab Linguine in White Wine Sauce

This crab linguine is one of those recipes that feels like a hug from the Mediterranean. Here’s why it’s going to become your new go-to:

• Quick and easy: Ready in just 25 minutes – perfect for those nights when you want something fancy without the fuss.
• Elegant yet approachable: It’s restaurant-quality but totally doable at home. Your guests will think you’ve been cooking Italian food for years.
• Perfectly balanced flavors: The sweet crab, tangy white wine, and creamy sauce come together in harmony.
• Versatile:Ingredients for Crab Linguine in White Wine Sauce

  Gathering the right ingredients makes all the difference with this dish. Here’s what you’ll need – and yes, I’m picky about a few of these because they really matter!

  • 8 oz linguine pasta – The classic choice, but spaghetti works in a pinch
  • 1 lb fresh crab meat (claw or lump) – Please, please use fresh if you can find it. That canned stuff just won’t give you the same sweet, briny flavor
  • 2 tbsp olive oil – Good quality extra virgin makes everything better
  • 3 cloves garlic, minced – More if you’re a garlic lover like me!
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc work great) – Never cook with wine you wouldn’t drink
  • 1/2 cup chicken or vegetable broth – Low-sodium so you can control the salt
  • 1/4 cup heavy cream – This gives the sauce its luxurious texture
  • 2 tbsp butter – Unsalted, because we’ll season to taste
  • 1/4 cup fresh parsley, chopped – Dried just doesn’t cut it here
  • 1/2 tsp red pepper flakes (optional) – My secret for a little kick
  • Salt and black pepper to taste – Freshly ground makes all the difference

  A quick note about the crab – if fresh really isn’t available, look for high-quality pasteurized crab meat in the refrigerated section. It’s the next best thing to fresh-picked crab!

  How to Make Crab Linguine in White Wine Sauce

  Alright, let’s get cooking! This crab linguine comes together faster than you can say “bon appétit,” but there are a few key steps that make all the difference between good and restaurant-great. Follow along closely – I’ve learned these tricks through plenty of trial and error!

  Cook the Pasta

  First things first: bring a large pot of salted water to a rolling boil. I’m talking seawater-salty here – it’s your only chance to season the pasta itself. Add the linguine and cook until al dente (that’s firm to the bite), usually about 1 minute less than the package suggests. Here’s my golden rule: reserve about 1/2 cup of that starchy pasta water before draining! You’ll thank me later when your sauce clings perfectly to every strand.

  Prepare the White Wine Sauce

  While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant – about 30 seconds max. You want it golden, not browned! Pour in the white wine and broth, then let it simmer vigorously for 3 minutes until reduced by half. This cooks off the alcohol while keeping all that wonderful flavor. Now stir in the heavy cream and butter until the sauce becomes velvety – you’ll see it thicken slightly around the edges.

  Combine Crab and Linguine

  Here’s where many go wrong – they treat delicate crab meat like ground beef! Turn the heat to low and gently fold in the crab with a spatula. You’re just warming it through, not cooking it further. Add the drained linguine and toss everything together softly. If the sauce seems too thick, splash in some reserved pasta water a tablespoon at a time. Finish with parsley, red pepper flakes (if using), and salt to taste. Serve immediately – this dish waits for no one!

  Pro tip from my messy kitchen adventures: Have everything prepped and ready before you start cooking. Things move fast once you begin, and you don’t want to overcook that beautiful crab while searching for your parsley!

  Tips for Perfect Crab Linguine in White Wine Sauce

  After making this dish more times than I can count (and yes, burning a batch or two), here are my hard-earned secrets for crab linguine success:

  • Fresh crab is non-negotiable – The sweet, delicate flavor of fresh crab makes this dish shine. If you must use canned, rinse it well and pat dry.
  • Control the heat – That sauce should barely simmer when adding the crab. Too hot, and you’ll end up with rubbery seafood.
  • Taste as you go – Start with half the red pepper flakes, then add more if you want extra kick.
  • Serve with crusty bread – You’ll want something to sop up every last drop of that luscious sauce!
  • Don’t walk away – This dish comes together fast, so stay close to prevent overcooking.

  Remember – great crab linguine is all about gentle handling and respecting those precious ingredients!

  Serving Suggestions for Crab Linguine in White Wine Sauce

  This crab linguine shines bright on its own, but a few simple sides can turn it into a full feast. My go-to? A crisp arugula salad with lemon vinaigrette – the peppery greens cut through the rich sauce perfectly. Garlic bread is mandatory in my house (because who can resist mopping up that delicious sauce?), and roasted asparagus or zucchini make lovely veggie companions. For special dinners, I’ll add a chilled glass of the same white wine used in the recipe – it’s like the flavors get to dance together twice!

  Storing and Reheating Crab Linguine

  Leftover crab linguine? (Though I rarely have any!) Store it in an airtight container in the fridge for up to 2 days maximum – seafood doesn’t keep well beyond that. When reheating, go low and slow! Add a splash of broth or water to loosen the sauce, then warm gently in a skillet over medium-low heat, stirring often. Microwaving tends to make the crab rubbery – trust me, I learned that the hard way. Honestly though, this dish tastes best fresh, so I usually make just enough for one glorious meal!

  Nutritional Information for Crab Linguine in White Wine Sauce

  Now, I’m no nutritionist (just a crab-obsessed home cook!), but here’s the scoop on what’s in each delicious serving of this dish. Keep in mind these numbers can vary based on your exact ingredients – especially if you go heavy on that glorious butter like I sometimes do!

  Per serving (about 1/4 of the recipe):

  • Calories: 480
  • Fat: 18g (7g saturated)
  • Protein: 25g – thanks to all that lovely crab!
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 2g

  Not too shabby for a meal that tastes this indulgent, right? The crab gives you a great protein boost, while the olive oil and butter provide those satisfying healthy fats. If you’re watching your sodium, you might want to use low-sodium broth and go easy on the salt – crab naturally contains some sodium too.

  Remember, these are just estimates – your actual numbers might dance around a bit depending on your ingredients and portion sizes. But who’s counting when it tastes this good?

  FAQs About Crab Linguine in White Wine Sauce

  I get asked about this recipe all the time, so here are answers to the most common questions that pop up in my kitchen (and probably yours too!):

  Can I use canned crab instead of fresh?
  Yes, but fresh is absolutely better if you can find it. Canned crab works in a pinch – just be sure to drain it well and give it a gentle rinse to remove any tinny taste. The texture won’t be quite as delicate or sweet, though.

  What’s the best wine substitute?
  No white wine on hand? Mix 1/2 cup chicken broth with 1 tablespoon lemon juice. It won’t be exactly the same, but it’ll give you that bright acidity the dish needs.

  Can I freeze leftovers?
  Honestly, I don’t recommend it. The crab gets rubbery and the sauce separates when thawed. This is one dish best enjoyed fresh!

  How do I prevent a watery sauce?
  The trick is reducing the wine properly – let it simmer until it’s reduced by half before adding the cream. And don’t skip reserving that pasta water – it helps bind everything together.

  Any vegetarian alternatives?
  Try hearty mushrooms like oyster or king trumpet! Sauté them first to develop deep flavor. Firm tofu works too – press it well and brown it before adding to the sauce.

  Ready to Try This Crab Linguine in White Wine Sauce?

  What are you waiting for? Grab that fresh crab and let’s get cooking! Don’t forget to rate the recipe or share your own delicious twist in the comments below. Happy cooking!

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  25-Minute Crab Linguine in White Wine Sauce – Easy

  

  Print Recipe

  A delicious and elegant dish featuring tender crab meat and linguine pasta in a rich white wine sauce.

  • Author: Nada
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose

  Ingredients

  Scale 1x2x3x

  • 8 oz linguine pasta
  • 1 lb fresh crab meat
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 2 tbsp butter
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste

  Cook Mode Prevent your screen from going dark

  Instructions

  1. Cook linguine according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
  3. Pour in white wine and broth. Simmer for 3 minutes.
  4. Stir in heavy cream and butter until the sauce thickens slightly.
  5. Add crab meat and gently toss to coat in the sauce.
  6. Mix in cooked linguine and parsley. Season with salt, pepper, and red pepper flakes.
  7. Serve immediately.

  Notes

  • Use fresh crab for the best flavor.
  • Adjust the amount of red pepper flakes based on your spice preference.
  • Pair with a crisp white wine.

  Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 90mg