Lemon-Crab Linguine

Recipe

Main Dish
Lemon-Crab Linguine

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User Rating

3.06 out of 5 stars
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17 ratings

Recipe Data

8
Servings
5min
Prep
20min
Total

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    Description

    So simple. So addictive. Hardly any fat. And there's no shortage of lemony-wine sauce and Parmesan to coat every lump of crab and every last strand of linguini. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1(16 oz) pkg Hy-Vee linguine
    1 tbsp.Hy-Vee Select olive oil
    1 lbs.lump crabmeat
    ¼ c.white wine
    ½ c.fresh squeezed lemon juice
    ¼ c.Hy-Vee shredded Parmesan cheese
    Hy-Vee salt and Hy-Vee black pepper, to taste
    Chopped fresh parsley, optional

    Directions

    1. Prepare pasta according to package directions, reserving 1/2 cup pasta water.
    2. In a large skillet, heat olive oil over medium heat. Add crab and heat through. Stir in wine and bring just to a boil. Reduce heat to low and stir in lemon juice. Add cooked pasta and Parmesan, tossing to coat well. If pasta needs more liquid, stir in reserved pasta water. Season with salt and black pepper. Top with parsley, if desired.

    Nutrition facts

    Servings

    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 40mg
    • Sodium: 250mg
    • Total Carbohydrates: 44g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee ad from December 8, 2013.