Crab Alfredo Linguine
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Pasta doesn’t wait! This great tasting pasta dish, with a little bite to it, is best served right away. A touch of tomato paste makes this pasta sauce into a light rose color sauce that coats the pasta beautifully. Try it and you’ll love it!
Crab Alfredo Linguine
You’ll Need
1 Tbls Butter
2 Cloves Garlic, Finely Chopped
1 Shallot, Finely Chopped
1 Tsp Fresh Tarragon, Finely Chopped
1/2 Tsp Crushed Red Chili Flakes
2 Cans (120gms each) Crab Meat, Drained
2 Cups Whipping Cream
2 Tbls Tomato Paste
2 Tbls Fresh Parsley, Finely Chopped – As A Garnish
Let’s Get Started
Over medium heat, in a large skillet, melt the butter. To it, add garlic, shallot and tarragon and the crushed red chili flakes. Stir for about 2 minutes or until the shallot and garlic soften.
Add the drained crab meat to the skillet and break it up with a spoon and stir everything together. To it, add the cream and tomato paste and bring it to a gentle boil. Reduce heat and let it boil gently for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon. Turn the heat off.
In a large pot bring salted water to a boil. Cook the linguine pasta for about 5 to 6 minutes or until al dente. Drain the pasta. (Do not rinse the pasta, as by doing so you rinse off all the starch that helps the sauce stick to the pasta). Stir the pasta into the sauce in order to coat it well with the delicious and beautiful sauce.
Serve immediately with a sprinkle of finely chopped parsley and Enjoy!
With Best Dishes To You All,
ToTo