Crab Fettuccine Alfredo
This indulgent Crab Fettuccine Alfredo combines tender pasta, rich Alfredo sauce, and succulent crab meat for a luxurious seafood dish. Perfect for a special occasion or a delightful dinner, it's easy to prepare and sure to impress.
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
- 1 whisk
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 serving dishes
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- 8 oz lump crab meat
- Fresh parsley, chopped For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the fettuccine in a colander and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream, whisking continuously for about 2-3 minutes until it begins to thicken slightly.
- Gradually stir in the grated Parmesan cheese, continuing to whisk until fully melted and the sauce is creamy.
- Add Italian seasoning, and season with salt and black pepper to taste.
- Carefully fold in the lump crab meat, allowing it to heat through for about 2 minutes.
- Add the cooked fettuccine to the skillet, tossing gently to coat the pasta with the Alfredo sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Serve immediately, garnishing with chopped fresh parsley.
Notes
Make sure to gently fold the crab meat to prevent it from breaking apart.
For added flavor, consider incorporating a splash of lemon juice or zest into the sauce.
This dish pairs wonderfully with a crisp green salad and chilled white wine.