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Key Lime Pasta With Crab and Mustard Sauce

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“The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.”
READY IN:
15mins
SERVES:
6-8
YIELD:
1 dish
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, heat olive oil. Add shallots.
  2. Saute slowly for 1 minute.
  3. Add the two mustards and white wine.
  4. Cook and stir for 1 minute, then add cream.
  5. Simmer til thickened.
  6. Add lobster or crab, cayenne, and salt and pepper to sauce.
  7. Add the sauce to the hot pasta and toss.
  8. Garnish with lime zest. Serve.

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