Menu
Tomato Basil Linguine Tomato Basil Linguine
Garlic-Lemon Shrimp Linguine Garlic-Lemon Shrimp Linguine
Lemon Shrimp Linguine Lemon Shrimp Linguine
Lemon Linguine Lemon Linguine
Linguine with Herbed Clam Sauce Linguine with Herbed Clam Sauce
Lemon-Garlic Penne with Crab Lemon-Garlic Penne with Crab
Olive and Red Pepper Linguine Olive and Red Pepper Linguine
Italian Linguine Salad Italian Linguine Salad
Shrimp Linguine Salad Shrimp Linguine Salad
Spinach Tomato Linguine Spinach Tomato Linguine
Mediterranean Shrimp Linguine Mediterranean Shrimp Linguine
Seafood Medley with Linguine Seafood Medley with Linguine
Ginger Garlic Linguine Ginger Garlic Linguine
Linguine with Garlic Sauce Linguine with Garlic Sauce
Lemon Salmon with Basil Lemon Salmon with Basil
Crab Fettuccine Alfredo Crab Fettuccine Alfredo
Basil-Lemon Chicken Basil-Lemon Chicken
Creamy Pesto Shrimp Linguine Creamy Pesto Shrimp Linguine
Pasta Crab Salad Pasta Crab Salad
Lemon Chicken with Basil Lemon Chicken with Basil

Basil-Lemon Crab Linguine

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 23, 2022
I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. —Tonya Burkhard, Palm Coast, Florida
Basil-Lemon Crab Linguine
Basil-Lemon Crab Linguine Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package (9 ounces) refrigerated linguine
  • 1/3 cup butter, cubed
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1/4 cup loosely packed basil leaves, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently.
  2. Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/4 cups: 392 calories, 18g fat (11g saturated fat), 161mg cholesterol, 856mg sodium, 35g carbohydrate (1g sugars, 2g fiber), 23g protein.