Description
This Crab Fettuccine Alfredo recipe combines tender fettuccine pasta with a rich, creamy Parmesan sauce and succulent lump crab meat. Enhanced with garlic, lemon juice, and fresh parsley, it makes for a luxurious yet easy seafood pasta dish perfect for a comforting main course.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Seafood
- 8 oz lump crab meat, drained and picked over for shells
Seasoning
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente, then drain well and set aside.
- Prepare Sauce Base: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden, being careful not to burn it.
- Add Cream and Cheese: Stir in the heavy cream and bring to a gentle simmer. Gradually add the Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
- Incorporate Crab and Seasoning: Lower the heat to low and gently fold in the lump crab meat, lemon juice, salt, and black pepper. Simmer for 2 to 3 minutes, allowing the crab to warm through without breaking apart.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss well to coat the pasta evenly with the creamy crab sauce.
- Serve: Plate the pasta immediately and garnish with chopped fresh parsley to add a bright, fresh note.
Notes
- For a spicier flavor, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute lump crab meat with imitation crab if fresh is unavailable.
- Pair with garlic bread or a green salad for a balanced meal.
