Teresa's Recipes
Linguine with Crab and Asparagus
Indulge in a luxurious dish of Linguine with Crab and Asparagus, where tender strands of pasta embrace succulent lump crab meat and vibrant asparagus, all enveloped in a light, aromatic garlic and white wine sauce. This dish not only tantalizes the taste buds but also brings a touch of coastal elegance to your dining table, making it perfect for special occasions or a delightful weeknight dinner.
Ingredients
- 8 ounces Linguine
- 2 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1/2 cup White wine
- 1 bunch, trimmed and cut into 1-inch pieces Asparagus
- 1 pound, lump or backfin Crab meat
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, grated Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 20g
- Carbs: 65g
- Protein: 30g
- Sodium: 450mg
- Sugar: 2g
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- 3. Pour in the white wine, stirring to combine, and bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, or until the wine has reduced by half.
- 4. Add the trimmed asparagus to the skillet and cook for 3-5 minutes, or until they become bright green and tender-crisp.
- 5. Gently fold in the crab meat, seasoning the mixture with salt and pepper. Cook for an additional 2-3 minutes, ensuring the crab is heated through without overcooking.
- 6. Add the cooked linguine to the skillet, tossing everything together to combine evenly. Cook for 2-3 minutes, allowing the pasta to absorb the flavors.
- 7. Remove the skillet from heat and stir in the grated Parmesan cheese and freshly chopped parsley. Adjust seasoning if necessary.
- 8. Serve immediately, garnished with additional Parmesan and parsley if desired.
Tips
- For a spicier kick, consider adding red pepper flakes to the garlic while sautéing.
- If you can’t find fresh crab meat, canned crab can be used in a pinch; just make sure to drain it well.
- Pair this dish with a crisp white wine, such as Pinot Grigio, to complement the flavors.