(Prep time: 10 min, Cook time: 10 min)
Ingredients:
2 tablespoons butter
2 shallots, minced
2 tablespoons tomato paste
½ cup sherry, dry
1 cup heavy cream
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon pepper
10 ounces linguine
1 pound crab meat, refrigerated
¼ cup chives, chopped
** Bag of spinach
cherry tomatoes
1 cup feta cheese, crumbled
Directions:
Cook pasta according to directions al dente. Reserve 1/2 cup of the pasta water and set aside.
In a large skillet over medium-high heat, melt butter. Add shallots and saute until browned and soft, about 2 minutes. Add tomato paste and cook another 2 minutes. Stir in the sherry and simmer until thickened, about 2 minutes. Add the cream and cook another 2 minutes. Add the lemon juice and salt, remove from heat.
Drain the pasta and return the pot. Add the sauce, crabmeat, lemon zest and chives. Toss to coat and use the reserved pasta water as needed.
Serve with side salad of spinach, tomato, feta cheese, olive oil and salt.
Nutritional Info:
Servings: 5
Amount Per Serving: 1 cup pasta and 1 side salad (my 6 year old eats ½ cup)
Calories: 436
Total Fat: 15.50g
Total Carbs: 43.15g
Dietary Fiber: 4.52g
Sugars: 3.35g
Protein: 27.67