Krab al fredo

2 tbsp Butter, salted
4 cup Spaghetti, (pasta shells)
0.5 cup Parmesan Cheese, grated
2 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
0.25 tsp Pepper, black
2 tsp (C) Seasoning,Garlic, minced, in water (Spice World), 2 tsp (by MDHARVILLE)
0.2 cup Flour, white
6 oz Surimi

Additions: salt. Frozen peas or broccoli crowns.

Prepare pasta shells according to package directions, but do not add salt. Halfway through cooking time is when you should add any optional frozen vegetables.
While the pasta shells are cooking, melt butter in bottom of a shallow saucepan. Add flour to make a rue, stirring until smooth and thick. Add milk, stirring constantly. A wire whisk may help to keep lumps from forming. When sauce starts to thicken, add black pepper, prepared crushed garlic (or fresh cloves, crushed) and (optional) dried parsley.
Drain pasta.
Add parmesan cheese to sauce, stirring until blended, then add 12 oz surimi. Add to pasta. Sprinkle with additional parmesan if desired, use fresh parsley for garnish.

Makes four 1 cup servings.