Lemon-Garlic Penne with Crab |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. Ingredients:
2 cups uncooked penne pasta |
5 garlic cloves, minced |
1/4 cup butter, cubed |
2 tablespoons olive oil |
1 can (14-1/2 ounces) chicken broth |
2 cans (6 ounces each) lump crabmeat, drained |
3 tablespoons lemon juice |
1/2 cup minced fresh parsley, divided |
lemon wedges |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.
2. Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley. Yield: 5 servings.
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