This is the tastiest and easiest prawn and crab linguine that everyone will absolutely love and devour! It is light and fresh, packed with flavours of the sea. Marinated with garlic and parsley, then deglazed with prosecco, it is the ultimate sauce that makes up the dish.
The ultimate seafood pasta
I simply can’t get enough of this crab and prawn linguine dish. I could make it every week – because it’s super fast and easy to make! The prawns only take a few minutes to marinate, and they sear really quickly. The sticky pan is then deglazed with prosecco. It gives a subtle sweetness and lightness to the sauce. It does not take much effort to persuade me to cook this dish as I get to open a bottle of prosecco!
What ingredients make a crab and prawn linguine
King prawns: You want big juicy prawns as they are the star of the dish. Use fresh or frozen (defrost thoroughly before use).
Fresh crab meat: I love crab meat and its fresh taste of the sea. It adds the flavour and gives texture to the dish.
Linguine: Fresh linguine cook quicker, however if you are using dry, cook it al dente according to packet instructions.
Parsley: Chopped and added at the end, parsley adds colour and flavour to the dish and is a herb that goes well with garlic.
Butter: It gives a rich texture to the dish.
Prosecco: To deglaze the pan.
Garlic: To marinate the prawns and enhance the whole dish.
Lemon: For added freshness.
Chillies: It gives a subtle kick to the dish. I have used dried mild chilli flakes.
Alternative ingredients: Use firm flesh fish cut into bite sized pieces as an alternative to prawns. Add smoked paprika instead of chillies for a more subtle flavour. You can use other pasta such as spaghetti or thin tagliatelle.
Swap for the meat-free version
Swap the seafood for Tofu or mushrooms. Make sure the tofu is fried and browned. Cook the mushrooms until all the vegetable liquid has evaporated. This will allow for better caramelisation before deglazing the pan.
Best tips for cooking seafood linguine
- Prawns cook very quick. You only need 2 minutes on each side and no more, otherwise the flesh will become rubbery.
- Cook the prawns on high heat so the juices can caramelise. This process brings out the best flavours of the prawns and gives a vibrant caramelised colour.
- Use some of the pasta liquid to add to the sauce, this will help make a silky smooth sauce.
How best to store the leftovers
I very rarely have any leftovers whenever I make this dish! However if you have made more than enough, store in a tightly sealed container in the fridge and use within 2 days. Reheat in the microwave for best results.
Prawn and Crab Linguine with Prosecco Sauce
- 150 g raw king prawns
- 150 g cooked crab meat
- 1 cup chopped parsley
- 200 g fresh linguine
- 2 cloves garlic chopped
- 1 cup Prosecco
- 1 tsp crushed fresh chillies
- 4 tbsp butter
- Marinate: Marinate the prawns in garlic, half the parsley, salt and pepper.
- Cook the linguine: Bring a pan of salted water to the boil and cook the linguine according to packet instructions.
- Cook the prawns: Add the butter to a heated pan and tip the marinated prawns. Add the crushed chillies and cook for 2 minutes on each side, turning frequently.
- Make the sauce: When the prawns start to sizzle and caramelise remove from the pan and add the Prosecco to deglaze the pan. Simmer for a few minutes until the sauce thickens.
- Stir in the crab: Add the crab meat and stir, then add the prawns.
- Assemble and serve: When the pasta is cooked lift it from the water into the sauce. Sprinkle the parsley, turn off the heat and stir. Taste for seasoning and add a squeeze of lemon juice before serving.