This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Creamy Crab Pasta With Red Pepper Sauce
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- #62096
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound favorite pasta shape, uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion, finely diced
2 cloves garlic, minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 jar (4 ounce size) pimientos, well-drained
8 ounces crabmeat, picked over for shells
1/2 teaspoon salt
directions
Prepare pasta according to package directions; drain.
Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan.
Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
In the meantime, puree the pimientos in a food processor or blender. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
Toss sauce with cooked pasta and serve immediately.
added by
limited
nutrition data
477 calories, 10 grams fat, 68 grams carbohydrates, 22 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
February 19, 2007
Very, very good. However, to be served as an entree it could stand to have more crab. Would be great as a warm pasta salad as is. Good flavor, appealing color and texture.