Creamy Crab and Shallot Linguine
Servings
2Serving size
2 ounces pasta with crabThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free pasta) |
| 2 tsp. Olive oil |
| 2 Large Shallots, raw (minced) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1 cup 2% milk |
| 6 large Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
| 8 ounce Crabmeat |
Instructions
When the water begins to boil, add the pasta. Reduce the heat to a slow boil and stir the pasta occasionally.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat.
Add the shallots and cook for about 5 minutes. Stir frequently.
Reduce the heat to medium and add the flour and cook for 1 minute. Stir frequently.
Slowly add the cold milk to the shallots, whisking continuously.
Cook for about 1 minute, until the sauce begins to thicken, then add the white part of the green onion, salt, pepper, and goat cheese.
Cook for about 2 minutes. The goat cheese should be melted.
Add the crabmeat and fold into the sauce gently.
Heat through for about two minutes.
When the pasta is done, drain and add to the sauce along with the green part of the green onions.
Fold together gently and serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This is a simple technique that you can use with almost any main ingredient. Make a simple white sauce using oil, shallots or onions, flour and milk. Add some green onions along with the goat cheese to enrich the sauce and then crabmeat or maybe shrimp or salmon.