Shrimp And Crab Linguini Recipe

Cook linguini

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz linguini and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside, tossing lightly with a drizzle of olive oil to prevent sticking if desired.

Season shrimp

Pat 12 jumbo shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Sear shrimp

Heat a large (12-inch) sauté pan over medium-high heat until hot. Add 1 tablespoon extra-virgin olive oil. Add the shrimp in a single layer and cook 1.5–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook.

Add crab

Gently fold 8 oz lump crabmeat into the finished sauce near the end of sauce cooking (see Sauce section) and heat just until warmed through to avoid breaking up the lumps. Do not cook raw; crabmeat is finished by warming only.

Start aromatics

In the same sauté pan used for the shrimp, reduce heat to medium and add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts, add 1 large minced shallot and sauté 1–2 minutes until soft and translucent. Add 4 cloves finely minced garlic and 1/4 teaspoon red pepper flakes; cook 30–45 seconds until fragrant, stirring to avoid browning.

Tomatoes and deglaze

Add 2 cups halved cherry tomatoes and 1 cup diced plum tomatoes to the pan. Cook, stirring occasionally, 3–4 minutes until tomatoes begin to soften and release juices. Stir in 1 teaspoon tomato paste. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 2–3 minutes to reduce the wine slightly.

Simmer sauce

Add 1/2 cup low-sodium chicken or seafood broth, 2 tablespoons fresh lemon juice, and the reserved 1/2 cup pasta cooking water. Bring to a gentle simmer and cook 3–4 minutes to meld flavors. Taste and adjust seasoning with additional kosher salt and pepper if needed.

Finish with herbs

Remove the pan from heat and stir in 1/2 cup thinly sliced fresh basil and 2 tablespoons chopped flat-leaf parsley. Add the warmed lump crabmeat now and gently fold to combine, warming the crab through (about 30–60 seconds).

Return the cooked linguini to the pan with the sauce over low heat. Add the seared shrimp and toss gently to coat the pasta and distribute seafood evenly. If the sauce seems dry, add up to the reserved 1/2 cup pasta water a few tablespoons at a time until you reach a silky consistency.

Stir in 1 teaspoon lemon zest and 1/4 cup grated Parmesan or Pecorino (optional) if using. Taste and adjust seasoning with salt, pepper, or more lemon juice as desired.

Plate the linguini, top with any remaining whole shrimp and lumps of crabmeat, and garnish with additional basil leaves and a sprinkle of chopped parsley. Serve immediately with lemon wedges on the side.