All Recipes Seafood Fish

Ingredients

1 (8 ounce) package linguine pasta 1 ¾ cups water ½ cup onion, diced ¼ cup butter 1 ½ tablespoons chicken bouillon granules 1 tablespoon lemon juice ½ teaspoon garlic powder ½ teaspoon dried parsley ⅛ teaspoon dried oregano ¼ teaspoon ground black pepper 1 (12 ounce) package imitation crabmeat, diced 1 cup whipping cream ½ cup shredded Swiss cheese

Nutrition Info

652.6 calories carbohydrate: 57.8 g cholesterol: 141.5 mg fat: 38.9 g fiber: 3.3 g protein: 18.8 g saturatedFat: 23.7 g servingSize: - sodium: 1264.2 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

4 servings

A sweet, inexpensive alternative to eating out at your favorite pasta joint.