Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
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16 ounces linguine pasta
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1/2 cup (1 stick) unsalted butter
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1/4 cup cream cheese
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2 cups half & half, room temperature
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1 cup freshly grated Parmesan cheese (plus more for garnish)
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1 teaspoon garlic powder
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1 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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1 pound crab meat (fresh or canned)
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2 tablespoons fresh parsley, chopped
Instructions:
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Cook the pasta:
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In a large pot of salted water, cook the linguine until 2 minutes before al dente, as per the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
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Make the creamy sauce:
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In a medium skillet over medium heat, melt the butter and cream cheese, stirring constantly until smooth.
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Slowly pour in the half & half and bring the mixture to a simmer.
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Reduce the heat to low and add the Parmesan cheese in small handfuls, stirring after each addition until fully melted.
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Stir in the garlic powder and red pepper flakes (if using). Season with salt and pepper to taste.
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Combine pasta and sauce:
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Add the cooked linguine to the sauce, tossing it gently to coat the pasta evenly.
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Gently fold in the crab meat, being careful not to break up any large pieces.
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Adjust the sauce consistency:
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If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired consistency.
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Serve:
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Serve the pasta immediately, garnished with chopped fresh parsley and extra Parmesan cheese for a burst of flavor.
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Notes:
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Pasta pro tip: Cook the linguine just shy of al dente, as it will continue cooking slightly when mixed with the hot sauce. Be sure to reserve that 1 cup of pasta water for adjusting the sauce later.
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Spice Swap: If you're craving a bit more spice, try using Old Bay seasoning in place of the garlic powder and red pepper flakes. Start with 1-2 teaspoons for an extra kick.
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