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Padron Chile Pasta Alfredo with Crab
By Chef Tom Fraker

Padron Chile Pasta Alfredo with Crab


1 lb. Pasta
4 Tbsp. Unsalted Butter
2 cloves Fresh Garlic, minced
4 Melissa’s Padron Peppers, stems and seeds removed; minced
1 cup Heavy Cream
1 cup Greek Yogurt
1 ½ cups Parmesan Cheese, shredded
1 lb. Cooked Crab Meat

Prepare pasta as directed on the package.

In a saucepan, melt the butter over medium-high heat. Add the garlic and peppers and cook for 30 seconds. Next add the cream, yogurt and cheese. Cook, while stirring, until cheese is melted. Stir in the crab and pour over the pasta. Makes about 4-6 servings.

If the sauce is too thick for your liking, thin it by stirring in some milk.