Average Rating: 4.285714TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 5 servings.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
Instructions
- 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.
Nutrition Facts
3/4 cup: 279 calories, 16g fat (7g saturated fat), 55mg cholesterol, 537mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 12g protein.
