Recipe Spotlight: Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

This crowd-pleasing recipe features Responsible Choice Alaska snow crab in the starring role. It’s a relatively easy-to-make pasta dish that utilizes crab in the shell to create a stunning presentation to wow your family or guests. You may even surprise yourself!

Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

Serves 4 (1 cup each)

All you need:

  • 1 (16 oz) box Hy-Vee linguine
  • 1 tbsp Hy-Vee olive oil
  • 4 oz finely chopped Hy-Vee double-smoked bacon
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves minced garlic
  • 1 shallot, sliced
  • 2 pounds Responsible Choice shell-on Alaska snow crab clusters, cut into 3-inch pieces
  • 3/4 cup dry white wine
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp grated lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • 1/2 cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot; sauté for 2 minutes.
  4. Increase heat to high and add crab and wine; bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced to half, about 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.