Crab, Portabella, & Butternut Linguine ala Saffron

Tiffany Bannworth


Who doesn't love a great linguine!

Celebrate your family with this dish, fresh baked Italian bread, and a fine wine. Top off the night with a tiramisu and great conversation.

★★★★★ 1 vote
10 Min
30 Min


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1/2 c
crabmeat, fresh
1 c
butternut squash
1/2 c
fresh portabello mushrooms, diced
1 1/2 c
heavy cream
1/2 stick
1/2 tsp
2 Tbsp
brown sugar
1/2 c
white wine
1 Tbsp
mustard, grainy
3 c
broth, seafood or chicken
1 c
shredded cheese, your choice, used lorraine


2 pkg
water to boil
1 Tbsp
olive oil, extra virgin
1 tsp

How to Make Crab, Portabella, & Butternut Linguine ala Saffron


  • 1In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
  • 2Add butter, crab, and portabella. Cook for another 3 minutes.
  • 3Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
  • 4Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
  • 5Add your sauce to a food processor, puree well.
  • 6Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
  • 7Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.

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About Crab, Portabella, & Butternut Linguine ala Saffron

Course/Dish: Fish, Other Main Dishes, Seafood
Regional Style: Italian

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