Description
Indulge in this Crab Fettuccine Alfredo, a creamy and luxurious pasta dish with succulent lump crabmeat and a rich, velvety Alfredo sauce. Perfect for seafood lovers, it combines the classic flavors of Alfredo with the sweetness of crab. This quick and easy dinner is a showstopper for any occasion!
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup lump crabmeat
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Cook the Pasta: Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add Cream: Pour in the heavy cream and simmer for 3-5 minutes, stirring occasionally.
- Incorporate Parmesan: Stir in the grated Parmesan cheese and mix until melted and smooth.
- Add Crab: Gently fold in the lump crabmeat and season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.
- Serve: Serve hot, garnished with parsley for a fresh finish.
Notes
- You can use fresh crabmeat or canned lump crabmeat for convenience.
- For extra richness, you can add a touch of grated Romano cheese along with Parmesan.
- If you like a bit of spice, consider adding a pinch of red pepper flakes for heat.
- This dish is best served fresh but can be stored in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream to bring back the sauce’s smooth texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 130mg