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Heather Moore

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Lemon-Garlic Penne with Crab

Simply and fancy, all rolled into one dish!

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley
Lemon wedges and grated Parmesan

Cook the 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, grated Parmesan and remaining parsley.


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Topics : Hospitality_Recreation
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09/11/2013 9:06AM
Lemon-Garlic Penne with Crab
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