Crab And Vegetable Pasta Recipe

Name: Crab And Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh cooked crabs or 16 ounces of picked over crabmeat; 2 tablespoons olive oil; 3 shallots, finely sliced; 1 tablespoon minced garlic; 1/2 fennel bulb, finely sliced; 1 carrot, thinly sliced; 1 leek, thinly sliced (use white and lightgreen parts); 1 sprig tarragon; 1/4 cup sauvignon blanc wine or 1/4 cup pinot grigio wine (unoaked white wine); 1/4 cup heavy cream; 4 tablespoons unsalted butter; 8 ounces linguine; 1 teaspoon kosher salt; 1 pinch pepper; parsley (to garnish) (optional)

Servings: persons

2 fresh cooked crabs or 16 ounces of picked over crabmeat
2 tablespoons olive oil
3 shallots, finely sliced
1 tablespoon minced garlic
1/2 fennel bulb, finely sliced
1 carrot, thinly sliced
1 leek, thinly sliced (use white and lightgreen parts)
1 sprig tarragon
1/4 cup sauvignon blanc wine or 1/4 cup pinot grigio wine (unoaked white wine)
1/4 cup heavy cream
4 tablespoons unsalted butter
8 ounces linguine
1 teaspoon kosher salt
1 pinch pepper
parsley (to garnish) (optional)

1
Refrigerate crab meat until ready to use.
2
Heat a medium skillet over medium heat and saute shallots and garlic in olive oil.
3
Add fennel, carrot, leek, and tarragon.
4
Cook until vegetables begin to soften.
5
Add wine and cook until reduced by a quarter.
6
Add cream and butter and add crab meat and cook until heated.
7
Boil pasta in salted water and drain.
8
Reserve 1/2 cup of pasta cooking water to add to vegetable and crab mixture, add pasta water to desired consistency.
9
Toss vegetable and crab mixture with linguine and add salt and pepper to taste.
10
May substitute shrimp for crab.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 fresh cooked crabs or 16 ounces of picked over crabmeat, 2 tablespoons olive oil, 3 shallots, finely sliced, 1 tablespoon minced garlic, and more.

Yes, Crab And Vegetable Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab And Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions