Crab and asparagus linguine recipe
Created by The Tesco Recipes team
Have a seafood linguine on the table in 15 minutes with this clever recipe that features seasonal asparagus, tinned crabmeat and lots of fresh spring flavours. We call it the perfect dinner for two!
See method- Serves 2
- Takes 15 mins
- 545 calories / serving
- Dairy-free
- Healthy
Ingredients
- 180g linguine
- 2 tbsp extra-virgin olive oil
- 180g pack asparagus, woody ends removed, shaved lengthways with a vegetable peeler
- 2 garlic cloves, finely sliced
- 145g tin jumbo crabmeat, drained
- 1 lemon, zested, plus ½ juiced
- 1 tsp crushed chillies, plus extra
- 5g fresh flat-leaf parsley, finely chopped, plus extra leaves
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Shop ingredientsEach serving contains
- Energy
- 2295kJ 545.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 74.1gProtein 24.4gFibre 7.3g
Method
- Cook the pasta in a pan of boiling water for 1 min less than the pack instructions, then drain, reserving a small cupful of the cooking water.
- Meanwhile, heat 1 tbsp oil in a frying pan and fry the asparagus for 2 mins or until just starting to become tender, adding the garlic and crabmeat halfway through. Stir in the cooked pasta, a splash of pasta water, then most of the lemon zest and the juice, the crushed chillies and all of the chopped parsley; toss to coat. Season generously and add another splash of the cooking water if it’s looking a little dry. Serve topped with the extra parsley leaves and crushed chillies and remaining lemon zest and juice, and oil; serve immediately.
- See more Recipes for two
