White Sauce Crab Pasta Recipes

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CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE



Crab Pasta in a Creamy Garlic White Wine Sauce image

Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or thick you want your sauce. Ingredients as is will give you a very thick sauce.

Provided by DSimone

Categories     Low Cholesterol

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb pasta
2 tablespoons butter, separated
1 onion, finely chopped
4 garlic cloves, minced
1 cup dry white wine
salt & pepper
1/4 cup flour
1 cup milk
1 lb crabmeat

Steps:

  • Cook pasta and set aside.
  • Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
  • In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
  • Serve with grated romano cheese.

Nutrition Facts : Calories 350.1, Fat 5.3, SaturatedFat 2.7, Cholesterol 35.7, Sodium 519.8, Carbohydrate 49.5, Fiber 2.2, Sugar 2.4, Protein 19.5

WHITE SAUCE CRAB PASTA



White Sauce Crab Pasta image

This is a creation of my own that resulted from too much white sauce when I made another recipe from here. So, I played around with what I had in the house and came up with this tasty meal. It actually uses imitation crabmeat instead of real crab. It's very mild, so feel free to spice it up if you prefer.

Provided by karen

Categories     Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces penne (any pasta may be used)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
8 ounces clam juice
1 cup half-and-half cream
1/2 teaspoon garlic powder
1 cup imitation crabmeat
cilantro (optional) or parsley, for garnish (optional)

Steps:

  • Cook the pasta as directed on the box.
  • Meanwhile, in a saucepan, melt the butter over medium heat.
  • Add the onion and cook, stirring often until softened, for about 5 minutes.
  • Stir in the flour and cook for about 1 minute.
  • Stir in the clam juice, cream and garlic powder.
  • Bring to a boil, stirring continuously.
  • Drain pasta and return to the pot.
  • Stir in the imitation crab and cream sauce.
  • Toss to combine all the ingredients.
  • Garnish with cilantro or parsley if desired.

WHITE SAUCE FOR PASTA



White Sauce for Pasta image

My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.

Provided by KEIRISTY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1 ½ cups boiling water
1 cup 2% milk
ground white pepper to taste

Steps:

  • Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 7.8 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 418.8 mg, Sugar 2.9 g

WHITE SAUCE PASTA RECIPE



White Sauce Pasta Recipe image

Tired of eating Red Tomato Pasta? Try this White Sauce Pasta! With its silky smooth and aromatic sauce made from butter, milk and all purpose flour (maida), it's a guaranteed way to delight your taste buds. Similar to Tomato Pasta, White Pasta is also extremely simple to make and takes only 15-17 minutes; prepare lightly spiced aromatic fresh white sauce, stir-fry the veggies, boil the pasta, and mix them all. Easy, isn't it? This White Sauce Pasta Recipe explains the entire cooking process with step by step photos to make cooking it even simpler for new as well as expert cooks.

Provided by Foram

Yield 2 servings

Number Of Ingredients 17

3/4 cup Penne Pasta or any Pasta
1/2 teaspoon Salt
4-5 cups Water
1/2 teaspoon Oil
1/4 cup chopped Carrot
1/4 cup chopped Green Capsicum
1/4 cup chopped Red Capsicum
1/4 cup chopped Broccoli
Salt to taste
1½ tablespoons Butter
1 teaspoon finely chopped Garlic, optional
1½ tablespoons Maida (all purpose flour)
1½ cups Milk (250 ml)
1/4 teaspoon dried Oregano, optional (or pizza seasonings)
1/4 teaspoon Red Chilli Flakes
A pinch of Black Pepper Powder (or crushed pepper)
Salt to taste

Steps:

  • Boil raw pasta according to the instructions given on the package or follow following instructions; Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 3/4 cup Penne pasta and 1/2 teaspoon salt.
  • Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking.
  • Transfer cooked pasta to a large colander and drain excess water.
  • While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli and salt.
  • Stir and cook until veggies are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame and transfer them to a plate.
  • Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic and sauté for 30 seconds.
  • Add 1½ tablespoons maida (all purpose flour).
  • Stir continuously and cook for a minute.
  • Pour 1½ cups milk little by little while stirring continuously with a whisk.
  • Stir and mix for 1-2 minutes.
  • Reduce flame to low. Continue stirring and cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size and thickness of the pan. When mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken.
  • Add 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a pinch of black pepper powder and salt.
  • Mix well.
  • Add sautéed vegetables and pasta.
  • Turn off the flame. Mix well.
  • Transfer it to a serving plate. White sauce pasta is now ready. Garnish it with grated cheese and serve while they are still hot.

CREAMY PASTA WITH IMITATION CRAB



Creamy Pasta with Imitation Crab image

Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.

Provided by Chef Chevy

Time 35m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, diced
6 cloves garlic, minced
1 pound imitation crabmeat, diced
1 (16 ounce) package rotini pasta
1 cup half-and-half
½ cup chopped fresh parsley
⅓ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
  • Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
  • Drain pasta.
  • Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 g

EASY CRAB LINGUINE



Easy Crab Linguine image

This crab pasta with a simple lemon butter sauce is one of the quickest and tastiest recipes you can whip up with minimal ingredients and loads of flavour!

Provided by Julia Frey of Vikalinka

Categories     Main Course

Number Of Ingredients 9

1/2 lbs linguine, spaghetti or pasta of your choice
3 tbsp unsalted butter
2 cloves garlic
75ml/1/3 cup dry white wine
1/2 lemon, juice only
200g/1 cup ready to eat crab meat
50g/1/2 cup Parmesan cheese
2 tbsp chopped parsley
salt and pepper to taste

Steps:

  • Cook the linguine in a large pot of salted, boiling water according to package instructions.
  • Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
  • Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 528 kcal, Carbohydrate 59 g, Protein 28 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1609 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

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