Basil-Lemon Crab Linguine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 package (9 ounces) refrigerated linguine
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1/3 cup butter, cubed
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1 jalapeno pepper, seeded and finely chopped
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1 garlic clove, minced
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1 teaspoon grated lemon zest
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3 tablespoons lemon juice
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2 cans (6 ounces each) lump crabmeat, drained
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1/4 cup loosely packed basil leaves, thinly sliced
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1/2 teaspoon sea salt
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1/4 teaspoon freshly ground pepper
Directions
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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.
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2.
Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
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.
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