Ready in 30 minutes
Tastes decadent, but it's actually based on a recipe from Cooking Light. Serve with a steamed vegetable or salad and a nice Chardonnay.
"Surprisingly easy and delicious...a keeper for sure! If you love crab, this is a nice variation with no butter...the delicate crab is complimented by the sauce."
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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