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Crab Fettuccine Alfredo

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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
  1. 8 oz fettuccine pasta
  2. 1 cup heavy cream
  3. 1/2 cup grated Parmesan cheese
  4. 2 tablespoons unsalted butter
  5. 2 cloves garlic, minced
  6. 1 cup lump crabmeat
  7. Salt and pepper to taste
  8. 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

Find it online: https://grandmarecipesflash.com/crab-fettuccine-alfredo/