Lemon-Garlic Penne with Crab
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 5 servings.
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. —Chrissy Fessler, Hazleton, Pennsylvania
Ingredients
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2 cups uncooked penne pasta
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5 garlic cloves, minced
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1/4 cup butter, cubed
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2 tablespoons olive oil
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1 can (14-1/2 ounces) chicken broth
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2 cans (6 ounces each) lump crabmeat, drained
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3 tablespoons lemon juice
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1/2 cup minced fresh parsley, divided
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Lemon wedges
Directions
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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.
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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.
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