Lemon-Garlic Mushroom Crab Penne Pasta. I put the kettle on while I heat the pasta pot and pan for the sauce. Start prepping the mushrooms, garlic, lemon and parmesan and then pour the hot water into the pasta pot to start boiling. Start the sauce while the pasta is cooking and by the time the pasta is done, so is the sauce.
Crecipe.com deliver fine selection of quality Lemon-garlic penne with crab recipes equipped with ratings, reviews and mixing tips. Get one of our Lemon-garlic penne with crab recipe and prepare delicious and healthy treat for your family or friends. Cook pasta according to package directions. You can have Lemon-Garlic Mushroom Crab Penne Pasta using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Lemon-Garlic Mushroom Crab Penne Pasta
- You need 2 cups of uncooked penne pasta.
- It’s 6 of garlic cloves minced.
- It’s 1/4 cup of mushrooms.
- It’s 1/4 cup of butter, cubed.
- You need 2 TBS of extra virgin olive oil.
- It’s 14 1/2 oz of chicken broth.
- It’s 12 oz of lump crabmeat, drained.
- It’s 3 tbsp of lemon juice.
- Prepare 1/4 cup of minced fresh parsley.
- You need of Lemon wedges (garnishment).
Add the broth, crab and lemon juice. There is a woeful lack of seafood on my blog. A friend and I have been chatting about all the various things I want to make. The list just gets longer and longer, regardless of how many different recipes I make in a given day.
Lemon-Garlic Mushroom Crab Penne Pasta step by step
- Cook 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 and remaining parsley..
Fun fact, six recipes in one day. Fill a large pot half way with salted water and bring to a boil. Once boiling, add pasta and cook to al dente. The sauce and pasta cooks at the same time for minimum effort. Juicy, plump shrimp (or prawns as we call them in South Africa) in a creamy lemon garlic sauce is always a good idea.