This easy crab linguine recipe, inspired by Gordon Ramsay, is a quick and delicious meal perfect for busy weeknights. Combining tender pasta, zesty lemon, and a touch of heat from red chili, it’s packed with flavor yet simple to make. With just a handful of fresh ingredients, you can create a restaurant-worthy dish in minutes!
Ingredients Needed:
- 300g linguine
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 1–2 red chillies, sliced
- 145g in shredded crab meat, drained
- 15g fresh parsley, finely chopped
- 1 lemon, zested and juiced
How To Make Crab Linguine Recipe?
- Cook the Pasta: Bring a large pan of salted water to the boil over high heat. Add the linguine and cook for 9 minutes or until al dente. Drain the pasta, reserving a cupful of the starchy pasta water.
- Prepare the Sauce: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and sliced chili, frying for 30 seconds until fragrant.
- Combine Ingredients: Add the drained linguine to the pan, followed by the crab meat, parsley, and lemon zest. Toss everything together for 1 minute until the crab is warmed through.
- Adjust the Consistency: Stir about 6 tbsp of the reserved pasta water to loosen the mixture. Add a squeeze of lemon juice and toss again.
- Season and Serve: Taste and adjust seasoning, adding more lemon juice if desired. Plate the linguine immediately and garnish with extra parsley or lemon zest.
Recipe Tips:
- Cook Pasta Just Right: Make sure the pasta is firm (al dente), as it will cook more when mixed with the sauce. Overcooked pasta gets mushy.
- Save Pasta Water: Don’t throw out all the water! Use a little to make the sauce creamy and smooth.
- Dry the Crab Meat: Wet crab meat can make the dish watery. Drain it well and pat it dry.
- Add Lemon Slowly: Use a little lemon juice first, then taste. Add more if needed so it doesn’t become too sour.
- Pick Fresh Parsley: Fresh parsley makes the dish taste fresh and look nice. Dried parsley won’t work as well here.
How To Store & Reheat Leftovers:
- Refrigerate: Let the crab linguine cool completely. Put it in a sealed container and keep it in the fridge for up to 1 day.
- Reheat: Warm the linguine in a pan on low heat with a bit of water or oil. Stir gently until heated through.
Nutrition Facts:
- Calories: 560 kcal
- Total Fat: 15.3 g
- Cholesterol: 44.7mg
- Sodium: 0.8 g
- Potassium: 158.1mg
- Total Carbohydrate: 74.1 g
- Dietary Fiber: 5.4 g
- Protein: 27.6 g
Gordon Ramsay Crab linguine Recipe
Description
This easy crab linguine recipe, inspired by Gordon Ramsay, is a quick and delicious meal perfect for busy weeknights. Combining tender pasta, zesty lemon, and a touch of heat from red chili, it’s packed with flavor yet simple to make. With just a handful of fresh ingredients, you can create a restaurant-worthy dish in minutes!
Ingredients
Instructions
- Cook the Pasta: Bring a large pan of salted water to the boil over high heat. Add the linguine and cook for 9 minutes or until al dente. Drain the pasta, reserving a cupful of the starchy pasta water.
- Prepare the Sauce: Heat the olive oil in a large frying pan over medium heat. Add the crushed garlic and sliced chili, frying for 30 seconds until fragrant.
- Combine Ingredients: Add the drained linguine to the pan, followed by the crab meat, parsley, and lemon zest. Toss everything together for 1 minute until the crab is warmed through.
- Adjust the Consistency: Stir about 6 tbsp of the reserved pasta water to loosen the mixture. Add a squeeze of lemon juice and toss again.
- Season and Serve: Taste and adjust seasoning, adding more lemon juice if desired. Plate the linguine immediately and garnish with extra parsley or lemon zest.
Notes
- Cook Pasta Just Right: Make sure the pasta is firm (al dente), as it will cook more when mixed with the sauce. Overcooked pasta gets mushy.
- Save Pasta Water: Don’t throw out all the water! Use a little to make the sauce creamy and smooth.
- Dry the Crab Meat: Wet crab meat can make the dish watery. Drain it well and pat it dry.
- Add Lemon Slowly: Use a little lemon juice first, then taste. Add more if needed so it doesn’t become too sour.
Gordon Ramsay Crab linguine Recipe