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Crab and Mushroom Linguine_MidPage – 1

Easy Crab and Mushroom Linguine

This easy crab and mushroom linguine is like Red Lobster crab stuffed mushrooms but in pasta form! This easy crab pasta is so delicious!
4.09 from 12 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 652kcal


  • Wide pot
  • Large pot
  • Small skillet


Crab and Mushroom Linguine:

  • 2 teaspoons olive oil
  • 2 shallots peeled and minced
  • 12 ounces baba bella mushrooms trimmed and thinly sliced
  • ½ teaspoon crushed red pepper
  • 5 cloves garlic peeled and minced
  • 3 tablespoons butter
  • 2 teaspoons flour
  • 1 cup vegetable stock
  • 1 pound jumbo lump crab meat shells picked over
  • 4 ounces pea shoots or arugula, baby spinach, or baby kale, very roughly chopped
  • cup fresh parsley minced
  • 16 ounces linguine ½ cup pasta cooking water, reserved
  • Salt and pepper to taste


  • 2 tablespoons butter
  • ½ cup breadcrumbs
  • 2 teaspoons dry parsley
  • ½ cup parmesan cheese freshly grated
  • Salt and pepper to taste


Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve ½ cup pasta cooking water. Drain and set aside. Note: The pasta sauce takes about 30 minutes to make, so try to time it so that you drain the pasta right as it's time to throw it in the sauce.

Cook the Aromatics:

  • Heat the oil in a wide pot over medium heat. Add the shallots and cook for 3 minutes until just beginning to soften. Add the mushrooms and cook, stirring often, for 8-10 minutes until well-browned. Season with salt, pepper, and crushed red pepper.
  • Add the garlic and cook for 1 minute until fragrant.

Prepare a Roux:

  • Melt the butter into the garlic. Once melted and frothy, sprinkle the flour on top and toss to coat.
  • Add half the vegetable stock and stir or whisk regularly until completely incorporated. Add the remaining stock and bring to a low boil. Reduce heat and simmer for 10 minutes. Taste and season to preferences.

Finish the Sauce:

  • Add the crab meat to the sauce and cook for 5 minutes. Add the pea shoots and parsley and toss gently to combine. Cook for 3 minutes until the pea shoots are bright green.
  • Add the pasta cooking water along with the cooked linguine and toss very gently to combine, being careful not to break up the crab too much. Cook for 1 minute and turn off the heat.

Cook the Breadcrumbs:

  • Prior to adding the pasta to the sauce, cook the breadcrumbs. Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook for 3-4 minutes, stirring regularly, until golden brown and toasted. Turn off the heat.
  • Add the parsley and parmesan and toss to combine. Season with salt and pepper.

To Serve:

  • Divide the cooked pasta between shallow bowls and sprinkle the breadcrumbs on top of each dish. Enjoy!


Calories: 652kcal | Carbohydrates: 82g | Protein: 38g | Fat: 19g | Sodium: 1132mg | Fiber: 5g | Sugar: 6g | Vitamin C: 30mg
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