Creamy Crab and Red Pepper Sauce

Ingredients SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT,

Preparation & Cooking InstructionsSEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT, SEAFOOD RECIPE, CRAB RECIPE, PASTA RECIPE, RECIPIE, RECEIPIE, CRAB, PEPPER, SEAFOOD, PASTA, DRY WINE, ONION, GARLIC, BUTTER, FLOUR, SKIM MILK, PIMENTOS, CRABMEAT, SALT,

  1. Prepare pasta according to package directions; drain.
  2. Pour the wine into a large, nonreactive saucepan.
  3. Add shallot and garlic and place the saucepan over high heat.
  4. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan.
  5. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes.
  6. In the meantime, puree the pimientos in a food processor or blender.
  7. Stir the pimiento puree and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes.
  8. Toss sauce with cooked pasta and serve immediately.