Description
A luxurious Crab Fettuccine Alfredo that combines rich creaminess with fresh crab meat for a restaurant-quality dish at home.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup fresh crab meat
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; usually about 8-10 minutes for al dente. Drain and set aside, making sure to reserve a cup of pasta water.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the minced garlic to the melted butter and sauté until fragrant, about 1-2 minutes.
- Pour in the heavy cream, stirring continuously until it comes to a gentle simmer (about 3 minutes).
- Gradually add in the grated Parmesan cheese, stirring until it melts (about 2-3 minutes).
- Gently fold in the crab meat, careful to keep it chunky. Season with salt and pepper.
- Combine the cooked fettuccine with the sauce, tossing generously.
- Serve immediately, garnished with chopped parsley.
Notes
Store leftover Crab Fettuccine Alfredo in an airtight container in the fridge for 2-3 days. Reheat gently to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg