Creamy crab & red pepper sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Favorite pasta shape uncooked |
| 1 | cup | Dry white wine |
| 1 | Shallot; OR... Yellow onion, finely diced | |
| 2 | smalls | Cloves garlic; minced |
| 4 | tablespoons | Butter or margarine |
| 4 | tablespoons | All-purpose flour |
| 3 | cups | Skim milk |
| 4 | ounces | Jar pimientos; well-drained |
| 8 | ounces | Crabmeat picked over for shells |
| ½ | 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.
Each serving provides: 735 Calories; 31 g Protein; 119 g Carbohydrates; 11 g Fat; 35⅘ mg Cholesterol; 721 mg Sodium. Calories from Fat: 14%
Copyright National Pasta Association () (Reprinted with permission)