Crabmeat, Asparagus & Tomatoes Recipe

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

While the pasta is cooking, trim the woody ends off the asparagus and cut the stalks into 2-inch pieces. Rinse the cherry tomatoes and set them aside.

Mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the asparagus pieces and cook for about 3-4 minutes until they start to become tender.

Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.

Pour in the heavy cream and add the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.

Stir in the crabmeat and allow the sauce to heat through for about 2-3 minutes.

Finally, mix in the Parmesan cheese until melted and the sauce is creamy.

Add the drained linguine to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce.

Serve immediately, garnished with additional Parmesan cheese if desired.