Crab and Prawn Linguine

    30 minutes

    This dish is one I make at least once a month. If you love crab and prawns and pasta, you'll love this linguine.

    96 people made this

    Serves: 6 

    • 500g fresh linguine pasta
    • 65g butter
    • 1 clove garlic, chopped
    • 1 cup thickened cream
    • 250g crabmeat
    • 250g cooked baby prawns
    • 1 cup freshly grated Parmesan cheese
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
    2. Melt butter in a large frypan over medium heat. Saute garlic until tender. Stir in cream and cook until thickened, about 5 minutes. Add crab, prawns, Parmesan cheese and salt and pepper. Reduce heat to low and cook for 2 to 3 minutes, until heated through.
    3. Transfer cooked linguine to a serving platter and top with seafood sauce. Garnish with parsley.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (67)


    We just made this tonight and it was a fantastic dish! I made a couple changes though. I used half and half instead of cream and added a bit of white wine while cooking. I also had uncooked shrimp and fresh mushrooms that I sauted with the garlic. This is defiantly a recipe I will use again.  -  16 Oct 2007  (Review from Allrecipes USA and Canada)


    Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!  -  13 Jan 2007  (Review from Allrecipes USA and Canada)


    As good as it is fattening, and it's very fattening! Do note: The longer the sauce warms, the thicker it gets. So if you prefer your sauce on the thinner side, dish it up quickly. I used one half -- 1/2 and 1/2 and 1/2 cream, in an attempt to thin the sauce, but it was still very thick. This one is easy and highly recommended.  -  10 Aug 2006  (Review from Allrecipes USA and Canada)