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Linguine with Crab and White Wine

Linguine with Crab and White Wine

Photo: Nathan Congleton/TODAY

Jumbo lump crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliffside outside Genoa, but it’s actually incredibly fast and straightforward to produce at home.

Technique tip: When zesting the lemon, be careful only to zest the outer, golden skin for the best flavor; avoid the bitter white layer underneath. After, roll the lemon on a cutting board before juicing it to release the greatest amount of juice.

Swap option: Try swapping the crab for shrimp for a less expensive alternative, or upgrade to lobster for something especially indulgent on a nice occasion.


  • 12 ounces linguine pasta (boxes are usually 12-16 ounces)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 shallots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 lemon, zested and juiced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup coarsely chopped fresh parsley, plus extra for garnish
  • 1/4 cup finely grated Parmesan cheese, plus extra for garnish
  • 1 pound jumbo lump crab meat
  • Salt and freshly ground black pepper


1. Cook pasta according to package instructions. Drain and set aside.

2. In a large sauté pan, heat oil and butter over medium heat. Add shallots and cook 3-5 minutes until browned. Stir in the garlic; cook 1-2 minutes.

3. Whisk in wine and lemon juice. Season with salt and pepper to taste. Raise to a boil; then reduce to a simmer. Cook, stirring occasionally, about 8-10 minutes, until sauce has thickened and reduced.

4. Fold in cooked linguine, tomatoes, lemon zest, parsley and Parmesan, until thoroughly mixed. Gently fold in crab; be careful to avoid breaking up the lumps so diners can get nice mouthfuls of crab. Cook 2-3 minutes until fully heated.

5. Divide among four plates. Garnish with additional Parmesan and parsley, as desired. Serve immediately.



By: Reed Alexander

(Grabbed from: