Blue Crab & Lemon Butter Linguini Recipe

Cooking Instructions

1. 1

   Cook the Linguini

   In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Blistered Tomatoes

   In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, until they blister and soften, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

3. 3

   Make the Lemon-Herb Butter

   In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking until the garlic is fragrant but not browned, about 1 minute. Stir in the lemon juice, parsley, and basil.

4. 4

   Combine the Ingredients

   Add the cooked linguini to the skillet with the lemon-herb butter. Gently toss to coat the pasta in the sauce. Then, fold in the crab meat and blistered tomatoes. Be careful not to break up the crab too much.

5. 5

   Prepare the Garlic Breadcrumbs

   In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add breadcrumbs and toast until golden brown, about 3-4 minutes. Season with a pinch of salt and black pepper.

6. 6

   Serve

   Serve the linguini topped with toasted garlic breadcrumbs. Enjoy!