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Lemon-Garlic Penne with Crab

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
  • 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

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.
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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Reviews

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Average Rating:
  • Amanda
    Sep 12, 2020

    I adjusted my rating because I figured out that the recipe wasn't missing ingredients but the taste of home website is flawed viewing on a mobile phone and puts ingredients off the screen.

  • Tara
    Mar 29, 2018

    I used fresh crab, added a little Lawrys garlic salt at the end, as sprinkled some finely shredded parmesan cheese on top. Also made broccoli and texas toast with it. My daughter even ate it.

  • muffbear74
    Jan 30, 2016

    Used imitation crab and my husband and I both liked it.

  • FoodyBoy
    Mar 14, 2013

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

  • 1275
    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!

  • nelda h. till
    Jul 27, 2010

    I would give this a 5 star rating

  • nelda h. till
    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.

  • terri_demers
    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 ..