Linguine with Crab, Lemon, Chile, and Mint
- Number of Servings: 2
Ingredients
4 ounces linguine Kosher salt 1 tablespoon unsalted butter, divided 1 tablespoon olive oil, divided 1 1/2 tablespoons minced shallots 1 teaspoon minced garlic 1 Fresno chile, red jalapeño, or red Thai chile, seeded, sliced into thin rounds 1 tablespoons (or more) fresh lemon juice, divided 1 teaspoons (packed) finely grated lemon zest, divided Freshly ground black pepper 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells 2 tablespoons fresh mint leaves, gently torn, divided
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the lemon juice, lemon zest, crab, and mint.
Stir pasta until pasta is well coated, adding more pasta cooking liquid if dry.
Serving Size: 2 main dish servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHANDRACETA.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the lemon juice, lemon zest, crab, and mint.
Stir pasta until pasta is well coated, adding more pasta cooking liquid if dry.
Serving Size: 2 main dish servings
Number of Servings: 2
Recipe submitted by SparkPeople user CHANDRACETA.
Nutritional Info Amount Per Serving
- Calories: 441.1
- Total Fat: 15.0 g
- Cholesterol: 101.7 mg
- Sodium: 430.1 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.0 g
- Protein: 32.5 g
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