Chilli Crab & Toasted Corn Linguine with Harissa

Sweet, juicy crab meets Shemin’s Harissa Spice Blend in this vibrant summer pasta. Golden toasted corn adds a nutty crunch, fresh parsley brings a burst of green, and a squeeze of lemon ties it all together.

It’s light yet indulgent, quick to make, and guaranteed to impress — the kind of dish that feels like a treat but takes less than 30 minutes from pan to plate.

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Shemin's Harissa

A vibrant chilli-based blend with warmth and depth. Bold, aromatic and versatile. Perfect for adding heat and character.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

400g linguine
4 tbsp olive oil
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and finely chopped (optional for extra heat)
1–2 tsp Shemin’s Harissa Spice Blend (or your favourite Shemin’s spice blend)
200g fresh crab meat
1 lemon, juiced
25g fresh flat-leaf parsley, roughly chopped
75g toasted sweetcorn (from a tin, drained, then dry-fried until golden)
Extra virgin olive oil, for drizzling
Green salad, to serve

How to make Chilli Crab & Toasted Corn Linguine with Harissa

Cook the Pasta: Boil the linguine according to the packet instructions. Drain, reserving 2–3 tbsp of the cooking water, and set aside.
Start the Flavour Base: In a large frying pan, heat the olive oil over medium heat. Add the garlic, fresh chilli, and Shemin’s Harissa Spice Blend. Fry gently for 2 minutes until fragrant.
Add the Crab & Corn: Stir in the toasted sweetcorn and crab meat. Heat through, then add the lemon juice.
Bring it Together: Add the cooked linguine to the pan with enough reserved cooking water to loosen the sauce. Toss in the parsley and mix until everything is evenly coated.
Serve & Enjoy: Divide between shallow bowls, drizzle with a little extra virgin olive oil, and serve immediately with a green salad.

Tips

Tips:

Switch the Spice – Try Shemin’s Peri Peri Blend or a teaspoon of Thai Red or Green Curry Paste for a citrusy twist.
Make it Creamy – Stir in a spoonful of mascarpone or crème fraîche before serving.
Seafood Swap – Prawns, scallops, or flaked salmon work beautifully in place of crab.
Go Veggie – Skip the seafood and add chargrilled courgette or roasted peppers.
Extra Freshness – Toss in a handful of rocket or watercress just before serving.
Prep Ahead – Toast the corn and chop the herbs earlier in the day for faster assembly at dinner time.

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Chilli Crab & Toasted Corn Linguine with Harissa

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