Crab Fettuccine
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Serves/Makes: 4
Ready in: < 30 minutes
- 8 ounces uncooked fettuccine pasta
- 2 teaspoons olive or vegetable oil
- 1 clove garlic, finely chopped
- 1 small red bell pepper, chopped
- 2 teaspoons flour
- 1 1/2 cup fat-free evaporated milk
- 1 pound imitation crabmeat, cut up
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- grated Parmesan cheese for topping, if desired
Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens. Stir crabmeat, Parmesan cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with additional Parmesan cheese if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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