- ½ pound Angel Hair pasta
- 2 cloves garlic, minced
- 2 shallots, minced
- ½ teaspoon crushed red pepper
- 3 tablespoons unsalted butter
- 1/3 cup chardonnay
- ½ pound jumbo lump crab meat
- ¼ cup fresh chopped parsley
- Juice of half a lemon
Cook pasta according to directions on package until al dente.
Preheat a 10” skillet over medium heat. Add 1 ½ tablespoons butter; melt. Sauté shallots, crushed red pepper and garlic in skillet for about 3 minutes. Make sure you do not burn garlic.
Add chardonnay and lemon juice. Reduce hear by half. Add crab and remaining butter. When the butter is melted, add pasta and toss to coat.
Garnish with fresh chopped parsley and serve immediately.
Special “thanks” to Chef David for this delicious recipe!