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Lemon-Garlic Penne with Crab Recipe

Photo by: Taste of Home

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.

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5 Servings
Prep: 15 min. Cook: 20 min.

Ingredients

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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

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.
Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley. Yield: 5 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 279 calories, 16 g fat (7 g saturated fat), 55 mg cholesterol, 537 mg sodium, 23 g carbohydrate, 1 g fiber, 12 g protein.

Lemon-Garlic Penne with Crab published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p61

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