Monday, February 22, 2016

Crab Linguine in Parmesan Garlic Sauce
























This is one of my favorite meals to make for friends who come for dinner. So easy to make and a dish that everyone remembers! Creamy smooth sauce over linguine with just a hint of Old Bay Seasoning over sweet succulent crab! So good.

Crab Linguine in Parmesan Garlic Sauce

1 package of linguine
2 tablespoons butter
1/4 cup heavy cream
1 clove garlic, finely minced
salt & pepper to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano
1 lb lump crab meat

Cook pasta as directed on package. Salt water very well and bring to a boil. Before draining, reserve 1/2 cup of the pasta water and set aside. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. If it is too thick, use some of the reserved pasta water to thin it to the consistency you like. Adjust the seasonings to your taste.

Next add the crab and toss lightly so as not to break up the larger pieces. Pour into a casserole dish and add topping.

Topping

1 tablespoon butter, melted
1/4 cup panko bread crumbs
1 tablespoon of grated Parmesan cheese
1 teaspoon Old Bay Seasoning (2 tsp if you want a kick)
1/2 teaspoon dried parsley

Mix ingredients and sprinkle over top of crab linguine. Turn oven on broil and watch carefully until your bread crumbs are crisp and golden.

You can also make this with shrimp, scallops or lobster.

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2 comments :

  1. Made this recipe last night. Very easy and absolutely scrumptious!

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  2. This was great, the whole family liked it. I will do a little more sauce next time (butter, heavy cream, part, garlic). Using the reserved liquid was a great tip. I burned the topping after literally 30 seconds in the broiler so we just scraped it off. So recipe great, execution lacking LOL!

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