Spicy Cajun Crab and Swiss Penne Skillet

Instructions

1. 1

   Bring a large pot of water to a boil. Add the penne and cook according to the package directions until al dente.

2. 2

   Reserve about 250 ml of the pasta cooking water, then drain the penne and set it aside.

3. 3

   Heat the olive oil in a large, deep skillet over medium-high heat.

4. 4

   Add the sliced onion and mixed bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly browned.

5. 5

   Add the minced garlic, cayenne pepper, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until fragrant.

6. 6

   Reduce the heat to medium. Add the halal-certified white sauce and stir until evenly combined with the vegetables and spices.

7. 7

   Add the crab meat and gently fold it into the sauce. Cook for 2–3 minutes, just until heated through, taking care not to break up the crab excessively.

8. 8

   Add the drained penne to the skillet and toss until thoroughly coated. If the sauce is too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.