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Basil-Lemon Crab Linguine

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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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Average Rating:
  • srga
    Aug 16, 2020

    I made as written, except I cut the lemon juice to 2 Tblsp, you can always add more! Before platting, I decided to add about 1/4 of the pasta water to make it saucier. Will make it again. Oh, I also used fresh crab about 1/2 pound

  • Heather
    Jul 15, 2019

    I made this almost exactly as stated, but used fresh crab I had on hand. It was an excellent and easy weeknight dinner. I believe the fresh ingredients like the pasta and basil are key. Try it, you won't be disappointed.