Description
An easy version of seafood alfredo. I like to serve this with black (squid ink) pasta for a dramatic presentation, but it can be made with normal pasta as well.
Ingredients
- 16 ounces uncooked black squid ink pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup fat-free half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 slice fat-free American cheese, torn into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ground black pepper to taste
- 2 (8 ounce) packages imitation crabmeat, flaked
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta
- cook for 8 to 10 minutes
- until al dente
- and drain.
- Melt the butter in a skillet over medium heat
- and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through.
- Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil
- parsley
- and pepper. Mix in the imitation crabmeat
- and continue cooking until heated through. Serve over the cooked pasta.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8