Crab Leeks Over Linguine Recipes

CRAB LINGUINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.

CRAB & LEEKS OVER LINGUINE

Steps:

• In a deep pan, add butter and melt.
• Add flour, stirring on med heat for 1 minute.
• Add leeks, stirring on med heat for 1 minute.
• Add garlic, stirring on med heat for 1 minute.
• Add wine and chicken stock, stir.
• Add thyme and crab, stir and cover for 5 minutes.
• Cook linguine according to box directions.
• Drain linguine and place on platter, pour crab mixture on top.
• Sprinkle grated asiago cheese on top.
• Serve and enjoy.

CRAB, CHILLI AND LEEK LINGUINE

Steps:

• Put the pasta into a pan of boiling water and cook following the packet instructions. Drain.
• Meanwhile, heat the oil in a saucepan and add the leek and chilli. Fry gently for 5 minutes making sure the leek doesn't brown. Add the crab meat and add lemon zest, then a little of the juice, to taste. Take off the heat, season, and stir the crab mixture through the pasta.