Description
This Crab Fettuccine Alfredo is a luxurious and creamy seafood pasta dish combining tender lump crab meat with a rich Parmesan and butter-filled Alfredo sauce. Cooked fettuccine noodles are tossed in a garlic-infused cream sauce, finished with a hint of lemon and fresh parsley for brightness. Perfect for a decadent main course with Italian-American flair, this recipe serves four and can easily elevate any dinner occasion.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
Seafood & Garnish
- 8 ounces lump crab meat (picked over for shells)
- 1 tablespoon chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Simmer Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, black pepper, and a pinch of ground nutmeg. Continue cooking for 2 to 3 minutes until the sauce slightly thickens.
- Add Crab Meat: Gently fold in the lump crab meat to warm through, being careful not to break up the crab pieces.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss to coat evenly with the creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your desired consistency.
- Finish and Serve: Squeeze the juice of half a lemon over the pasta and sprinkle with chopped fresh parsley. Give it a final gentle stir and serve immediately while hot and creamy.
Notes
- For extra richness, stir in an additional tablespoon of butter just before serving.
- If lump crab meat is unavailable, imitation crab can be used but won’t deliver quite the same flavor and texture.
