Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon-garlic mushroom crab penne pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lemon-Garlic Mushroom Crab Penne Pasta is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Lemon-Garlic Mushroom Crab Penne Pasta is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have lemon-garlic mushroom crab penne pasta using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Lemon-Garlic Mushroom Crab Penne Pasta:

1. Make ready 2 cups uncooked penne pasta
2. Get 6 garlic cloves minced
3. Get 1/4 cup mushrooms
4. Take 1/4 cup butter, cubed
5. Prepare 2 TBS extra virgin olive oil
6. Make ready 14 1/2 oz chicken broth
7. Make ready 12 oz lump crabmeat, drained
8. Prepare 3 tbsp lemon juice
9. Make ready 1/4 cup minced fresh parsley
10. Make ready Lemon wedges (garnishment)

Instructions to make Lemon-Garlic Mushroom Crab Penne Pasta:

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown).
2. Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.
3. Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

So that’s going to wrap this up with this exceptional food lemon-garlic mushroom crab penne pasta recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!