Name: Garlic Butter Crab Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Brown rice linguine; 8 oz Lump crab meat; 1 tbsp Grass-fed butter; 3 clove Garlic; 1 tbsp Fresh lemon juice; 0.25 cup Fresh parsley; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Butter Crab Linguine

Tender brown rice linguine tossed in a silky garlic-infused grass-fed butter sauce with succulent wild-caught lump crab meat and a vibrant squeeze of fresh lemon.

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NUTRITION

Protein

48.1g

Fat

15.8g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Brown rice linguine

8 oz Lump crab meat

1 tbsp Grass-fed butter

3 clove Garlic

1 tbsp Fresh lemon juice

0.25 cup Fresh parsley

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the brown rice linguine until al dente, approximately 8 to 10 minutes.
2
While the pasta cooks, finely mince the garlic cloves and roughly chop the fresh parsley.
3
In a large skillet over medium heat, melt the grass-fed butter until it begins to bubble slightly.
4
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
5
Gently fold the lump crab meat into the skillet, being careful to keep the large chunks intact while heating through for 2 minutes.
6
Drain the cooked linguine, reserving 2 tablespoons of the starchy pasta water.
7
Add the linguine and the reserved pasta water to the skillet, tossing gently to coat every strand in the garlic butter sauce.
8
Remove from heat and stir in the fresh lemon juice, sea salt, black pepper, and chopped parsley before serving.