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.