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Zesty creamy sauce with lumps of fresh crab and penne pasta, topped with shredded reggiano parmesan cheese
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Bourbon Street Crab & Pasta
INGREDIENTS
1/2 stick butter (1/4 c)
McCormicks Cajun Seasoning
Button mushrooms
1 1/2 c. Heavy cream
scallions
grape tomatoes halved
Parmesan cheese
1/2 box Penne pasta (whole wheat pasta can be used)
Jumbo lump crab 8 oz
Instructions
In a large saute pan melt butter and coat pan generously with Cajun seasoning. Add button mushrooms, saute for 1 minute, then add heavy cream. At the same time add scallions diced white and green parts, halved grape tomatoes. Finish with grated parmesan cheese.
Cook pasta till "al dente" add crab to sauce heat one minute, pour over pasta and top with shredded parmesan.
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RECIPE FACTS

Servings: 2

Nutritional information per serving

No nutrition information available

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