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
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
Reviews
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
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.