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Creamy Crab Pasta With Red Pepper Sauce
- add review
- #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.
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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.