Gordon Ramsay’s Crab Linguine with a straightforward lemon butter sauce is a delightful and speedy 15-minute dish. This simple yet tasty recipe is ideal for a quick and elegant meal.
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💗 Why You’ll Love This Crab Linguin Recipe:
- Quick and Easy: This recipe is simple and quick to make, perfect for a fast and delicious dinner.
- Rich and creamy: A rich and decadent sauce is the result of simmering crab flesh, Parmesan cheese, and butter together.
- Fresh and flavorful: Garlic, lemon juice, and parsley all contribute to a symphony of fresh flavors.
- Versatile: You can use various types of pasta to suit your preference, and the dish works well for both casual and special occasions.
❓ What Is Gordon Ramsay’s Crab Linguin Recipe?
Gordon Ramsay’s Crab Linguine is an excellent pasta meal that consists of linguine cooked in garlic, white wine, and lemon juice and then tossed with crab meat, Parmesan cheese, and parsley in a creamy and tasty sauce.
🧀 Gordon Ramsay Crab Linguine Ingredients
- ½ lbs linguine, spaghetti, or pasta of your choice
- 3 tbsp unsalted butter
- 2 cloves garlic
- 75ml/1/3 cup dry white wine
- ½ lemon, juice only
- 200g/1 cup ready-to-eat crab meat
- 50g/1/2 cup Parmesan cheese
- 2 tbsp chopped parsley
- salt and pepper to taste
🍝 How To Make Gordon Ramsay Crab Linguine
- Prepare the linguine in a large pot of boiling salted water as directed on the package.
- Melt the butter in a large pan over low heat; add the sliced garlic; and sauté for 1 minute without browning, or until the pasta is ready to serve, about 5 minutes.
- Add the white wine and lemon juice and increase the heat to medium. Let the mixture decrease for a couple of minutes.
- Remove from heat and stir in the cooked crabmeat. After cooking the pasta, drain it but save a half cup of the cooking liquid.
- Toss the pasta with the crab meat in the same pan, add half of the pasta water you set aside and the Parmesan, and cook over low heat, stirring frequently, until the cheese melts and covers the pasta.
- Add a little of the reserved pasta water if the dish seems too dry.
- Make sure the pasta dish is gently coated in sauce, but not so much that it’s swimming in it. Add salt to taste. Garnish with chopped fresh parsley.
💭 Recipe Tips
- Use fresh ingredients such as garlic, lemon, and parsley for maximum flavor when preparing your crab flesh.
- Pasta should be cooked until al dente; it will continue to cook in the sauce.
- You can adjust the sauce’s consistency from creamy to watery by adding the reserved pasta water a little at a time.
- Season with salt and pepper to taste, add it gradually to not overpower the flavor.
🥗 What Goes Well With Crab Linguine?
You can’t go wrong with Crab Linguine with a glass of dry white wine, green salad, crusty garlic bread, corn on the cob, coleslaw, steamed artichokes, and roasted vegetables.
🎚 How To Store Leftover Crab Linguine?
- In The Fridge: Preserve Leftover crab linguine in the fridge for up to 2 days in a tightly sealed container.
- In The Freezer: Leftover crab linguine can be frozen for up to 2 to 3 months let it defrost in the fridge overnight.
🥵 How To Reheat Crab Linguine?
- Stove: Throw crab linguine in a pan over low to medium heat then add a little water and heat for 2 to 3 minutes, stirring frequently until it’s heated through.
- Microwave: Pour crab linguine into a microwave-safe container and heat for 1 to 1 ½ minutes on a lower power setting.
FAQs
Why did my crab linguine become overcooked and mushy?
Your crab linguine became overcooked and mushy because you boiled it for too long. Properly time your pasta to avoid this issue.
Why does my crab linguine taste too salty?
Your crab linguine may taste too salty due to oversalting during seasoning. Start with less salt and gradually adjust to taste while cooking.
How do you keep crab linguine from curdling?
To keep crab linguine from curdling, gradually incorporate dairy ingredients like cream or cheese over low heat while stirring continuously.
Why is my crab linguine too dry?
Your crab linguine may be too dry due to insufficient pasta water or sauce. Gradually add reserved pasta water and sauce to achieve the desired consistency.
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Gordon Ramsay Crab Linguine Nutrition Facts
Amount Per Serving:
- Calories 575
- Total Fat 12.8g
- Saturated Fat 1.6g
- Cholesterol 142.0mg
- Sodium 2,894.0mg
- Potassium 1,272.4mg
- Total Carbohydrate 52.8g
- Dietary Fiber 5.6g
- Sugars 1.2g
- Protein 61.0g
Gordon Ramsay Crab Linguine
Description
Gordon Ramsay’s Crab Linguine with a straightforward lemon butter sauce is a delightful and speedy 15-minute dish. This simple yet tasty recipe is ideal for a quick and elegant meal.
Ingredients
Instructions
- Prepare the linguine in a large pot of boiling salted water as directed on the package.
- Melt the butter in a large pan over low heat; add the sliced garlic; and sauté for 1 minute without browning, or until the pasta is ready to serve, about 5 minutes.
- Add the white wine and lemon juice and increase the heat to medium. Let the mixture decrease for a couple of minutes.
- Remove from heat and stir in the cooked crabmeat. After cooking the pasta, drain it but save a half cup of the cooking liquid.
- Toss the pasta with the crab meat in the same pan, add half of the pasta water you set aside and the Parmesan, and cook over low heat, stirring frequently, until the cheese melts and covers the pasta.
- Add a little of the reserved pasta water if the dish seems too dry.
- Make sure the pasta dish is gently coated in sauce, but not so much that it’s swimming in it. Add salt to taste. Garnish with chopped fresh parsley.
Notes
- Use fresh ingredients such as garlic, lemon, and parsley for maximum flavor when preparing your crab flesh.
- Pasta should be cooked until al dente; it will continue to cook in the sauce.
- You can adjust the sauce’s consistency from creamy to watery by adding the reserved pasta water a little at a time.
- Season with salt and pepper to taste, add it gradually to not overpower the flavor.
Gordon Ramsay Crab Linguine