Description
An indulgent and luxurious seafood pasta dish featuring tender crab meat in a rich, creamy Alfredo sauce over fettuccine.
Ingredients
Scale
- 12 oz fettuccine pasta
- 8 oz lump crab meat
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tsp lemon zest
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine pasta in salted boiling water until al dente, then drain and reserve 1 cup of pasta water.
- In a large skillet, melt butter over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 5-7 minutes until slightly thickened.
- Stir in grated Parmesan cheese until the sauce becomes smooth and creamy.
- Season with salt, black pepper, and lemon zest.
- Gently fold in crab meat, keeping the chunks intact.
- Add cooked fettuccine to the skillet and toss gently to coat in the sauce. Use reserved pasta water as needed to reach desired consistency.
- Garnish with fresh parsley and extra Parmesan, then serve immediately.
Notes
Use fresh lump crab meat for the best flavor and texture. If the sauce is too thick, gradually add reserved pasta water to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: crab fettuccine alfredo, seafood pasta, creamy pasta, easy dinner