Description
Crab Fettuccine Alfredo is a rich and creamy pasta dish featuring tender fettuccine tossed in a velvety Parmesan garlic Alfredo sauce and folded with sweet lump crab meat.
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 12 oz lump crab meat, drained and picked over for shells
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese until fully melted and the sauce thickens.
- Season with salt, black pepper, and nutmeg if using.
- Gently fold in the crab meat and lemon juice, cooking for 2–3 minutes until heated through.
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh lump crab meat for the best flavor, but high-quality canned crab works well too.
- Do not overcook the crab to keep it tender.
- Add a pinch of red pepper flakes for a subtle heat.
- Serve with garlic bread or a light green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American