Lemon Crab Linguine
So simple. So addictive. Hardly any fat. And there's no shortage of lemony-wine sauce and Parmesan to coat every lump of crab and every last strand of linguini.
Servings and Ingredients
|1||(16 oz) pkg Hy-Vee linguine|
|1 tbsp.||Hy-Vee Select olive oil|
|1 lbs.||lump crabmeat|
|¼ c.||white wine|
|½ c.||fresh squeezed lemon juice|
|¼ c.||Kraft shredded Parmesan cheese|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|Chopped fresh parsley, optional|
Things To Grab
- Prepare pasta according to package directions, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium heat. Add crab and heat through. Stir in wine and bring just to a boil. Reduce heat to low and stir in lemon juice. Add cooked pasta and Parmesan, tossing to coat well. If pasta needs more liquid, stir in reserved pasta water. Season with salt and black pepper. Top with parsley, if desired.
300 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 44g
- Protein: 20g
Vitamin A 0%
Vitamin C 10%
Hy-Vee ad from December 8, 2013.