INGREDIENTS
1 lb. crab meat, drained and picked
2 cups uncooked penne pasta
6 garlic cloves, minced
1/4 cup butter, cubed
2 TBSP olive oil
1 can (14.5 oz.) chicken broth
3 TBSP lemon juice
1/2 cup fresh parsley, minced and divided
Lemon wedges
DIRECTIONS
Cook pasta according to package directions.
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 and simmer, uncovered, for 12 to 15 minutes or until sauce is reduced by half.
Drain pasta and toss with crab sauce and 1/4 cup parsley.
Garnish with lemon wedges and remaining parsley.
Serve.
