Linguine With Crab, Lemon, Chile, And Mint Recipe

Name: Linguine With Crab, Lemon, Chile, And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces linguine; Kosher salt; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil, divided; 1/4 cup minced shallots; 1 teaspoon minced garlic; 1-2 Fresno chiles, red jalapenos, or red Thai chiles, seeded, sliced into thin rounds; 1 1/2 tablespoons (or more) fresh lemon juice, divided; 2 teaspoons (packed) finely grated lemon zest, divided; Freshly ground black pepper; 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells; 1/3 cup fresh mint leaves, gently torn, divided

Servings: persons

8 ounces linguine
Kosher salt
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1-2 Fresno chiles, red jalapenos, or red Thai chiles, seeded, sliced into thin rounds
1 1/2 tablespoons (or more) fresh lemon juice, divided
2 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 cup fresh mint leaves, gently torn, divided

1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
2
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
3
Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
4
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
5
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.

171

kcal

Calories

Fat

Carbs

Fat Carbs

* 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.

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 12 ingredients. The key ingredients include: 8 ounces linguine, Kosher salt, 4 tablespoons unsalted butter, divided, 2 tablespoons olive oil, divided, and more.

Yes, Linguine With Crab, Lemon, Chile, And Mint 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!

Linguine With Crab, Lemon, Chile, And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions