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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. âMy entire family loves it,â she notes. âIn fact, they always ask for seconds.â Ingredients:
8 ounces uncooked linguine |
1 cup reduced-sodium chicken broth |
1 cup 2% milk |
1/2 cup fat-free evaporated milk |
2 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
2 packages (8 ounces each) imitation crabmeat, flaked |
2 tablespoons finely chopped green onion |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat.
2. In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through.
3. Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat. Yield: 6 servings.
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