Deals We Love is back! Brighten up your summer with great discounts on wireless headphones, water bottles and more.

Linguine with Crab and White Wine
Linguine with Crab and White Wine
Nathan Congleton / TODAY
print recipe
3.6774194 (62 rated)
Cook time:
Prep time:

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.

Related video

Closed Captioning
apply | reset x

Easy pasta recipe: Make Reed Alexander's linguine with crab

Play Video - 3:04