Lemon-Garlic Penne with Crab Recipe
Lemon-Garlic Penne with Crab Recipe photo by Taste of Home

Lemon-Garlic Penne with Crab Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 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

Nutritional 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.

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

Nutritional 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.

Reviews for Lemon-Garlic Penne with Crab

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 14, 2013

"Needs a little more spice. I found it a bit bland."

MY REVIEW
Reviewed Feb. 12, 2012

"Loved the flavor of this dish! Instead of using crab, I used 2 cups chicken to feed our family of 6. So good! I also roasted the 6 garlic cloves in my oven which makes for a more distinctive flavor. It is very simple but I LOVED it!"

MY REVIEW
Reviewed Jul. 27, 2010

"I would give this a 5 star rating"

MY REVIEW
Reviewed Jul. 27, 2010

"My husband and I had this for lunch. We both liked it so much and plan to have the leftover tonight. Didn't have the chunch crab, but believe it would even make it better than the Fancy Crab I had."

MY REVIEW
Reviewed Apr. 8, 2010

"i was in a after work kind of hurry... looking for something to use items in my pantry so i substituted regular canned crab and linguini - used dried parsley - cut the butter back to a tablespoon and it was very good!!! Lump crab would DEFINITELY be my first choice, but it tends to be cost prohibitive .."

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