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Creamy Lemon Crab Pasta

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Packed full of fresh-cooked crab meat, mushrooms and spinach and tossed in a creamy lemon sauce, my home-cooked linguine is an indulgent and easy-to-make dish that’s perfect for a weeknight dinner or celebratory meal!

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Creamy Lemon Crab Pasta

Creamy Lemon Crab Pasta


  • 2 Tbsp. olive oil
  • 2 cups cremini mushrooms, sliced
  • 1 shallot, peeled and small diced
  • 2 garlic cloves, finely minced
  • ¼ cup white wine
  • 2 cups heavy whipping cream
  • 2 cups packed baby spinach
  • Juice of ½ lemon
  • Meat of 2 king crab legs or 12 oz. of crab
  • 1 lb. linguine noodles
  • Salt and pepper, to taste


  1. In a large sauté pan over medium-high heat, add olive oil and cook the mushrooms for 3-5 minutes or until lightly browned.
  2. Add the shallots and garlic and cook for another minute or two.
  3. Deglaze with wine and cook until it is almost gone.
  4. Add the heavy cream and cook for 3-4 minutes or until it becomes thick like alfredo sauce.
  5. Add lemon juice and baby spinach and cook for 1-2 minutes or until it is wilted. Stir in the crab meat and keep warm over low heat.
  6. Cook the linguine in a large pot of boiling salted water for 2-3 minutes or until al dente.
  7. Drain the pasta and mix with the cream crab sauce and until combined.
  8. Serve.

Creamy Lemon Crab Pasta

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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