Crab Linguini
A little crab goes a long way with this creamy sauce. White wine and lemon juice help to cut the richness of the evapotated milk.
Steps
In a skillet combine chicken broth and white wine.
Boil until reduced to 1 / 3 cup.
Remove from heat and slowley whisk in half and half and evaporated milk , stirring constantly until blended.
Return to heat and simmer until the mixture is reduced to 1-1 / 3 cup.
Meanwhile , combine 2 teaspoons softened butter and flour , slowly whisk into the milk mixture , continue stirring until the sauce is thickened and no lumps remain.
Add crab , chopped parsley , chopped green onion , salt and lemon juice.
Reduce heat and cook until crab is heated through.
Meanwhile , cook linguini according to package directions.
Toss with 1 tablespoon butter and grated parmesan cheese.
Pour sauce over the pasta and toss until evenly coated.
Ingredients
chicken broth, white wine, half-and-half, evaporated milk, butter, flour, crab, parsley, green onions, salt, lemon juice, linguine, parmesan cheese