Tastes decadent, but it's actually based on a recipe from Cooking Light. Serve with a steamed vegetable or salad and a nice Chardonnay.
1. Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add
onions and garlic (and shrimp, if using) and saute for 4 minutes (or until shrimp are done). Remove from pan; keep warm.
3. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and crab (or shrimp). Sprinkle with parsley.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 136 (58%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 157.4mg||48 %|
|Sodium 176.1mg||6 %|
|Potassium 311.8mg||8 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.7g|
|Protein 18.8g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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