Entree
4 servings
15 minutes
20 minutes
Chef Tom Fraker
1 lb. Pasta
4 tbsp. Unsalted Butter
2 cloves Fresh Garlic, minced
4 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.
If the sauce is too thick for your liking, thin it by stirring in some milk.
