Creamy Crab and Red Pepper Sauce |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :477
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Ingrediants |
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1 pound your favorite pasta shape -- uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion (about 1/2 cup) -- finely diced
2 small cloves garlic -- minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 4-ounce jar pimientos -- well-drained
8 ounces jumbo lump backfin
OR
8 ounces special crabmeat -- picked over for shells
1/2 teaspoon salt
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Preparation |
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Prepare pasta according to package directions; drain.
Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
In the meantime, pur?e the pimientos in a food processor or blender. Stir the pimiento pur?e and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
Toss sauce with cooked pasta and serve immediately.
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