Description
A luxurious creamy crab fettuccine alfredo made with lump crab meat and a rich, buttery sauce that envelops every strand of pasta.
Ingredients
- 12 oz fettuccine pasta
- 1 tablespoon olive oil
- 1/2 lb (8 oz) lump crab meat (fresh or canned, drained and picked over for shells)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or seafood broth)
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Set aside.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the heavy cream and chicken broth to the skillet with the garlic. Stir to combine and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Stir in the grated Parmesan cheese, and continue stirring until the cheese melts and the sauce becomes smooth and creamy. Season with salt, pepper, and optional red pepper flakes to taste. Gently fold in the crab meat, being careful not to break it up too much.
- Add the cooked fettuccine pasta to the skillet with the creamy crab sauce. Toss gently to coat the pasta in the sauce, adding reserved pasta water if the sauce needs to loosen up a bit.
- Serve the creamy crab fettuccine alfredo in bowls. Garnish with chopped fresh parsley and a squeeze of lemon juice, if desired.
Notes
For added flavor, consider using freshly cracked black pepper or a pinch of Old Bay seasoning. Refrigerate leftovers in an airtight container and reheat with a dash of cream or broth.