Crab Fettuccine Alfredo
A rich and creamy pasta dish featuring tender lump crab meat tossed in a luxurious Alfredo sauce over fettuccine, finished with fresh herbs and a hint of lemon.
Ingredients
- Fettuccine: 12 oz
- Lump crab meat: 1 lb
- Butter: 4 tablespoons
- Garlic: 3 cloves, minced
- Heavy cream: 1 ½ cups
- Parmesan cheese: 1 cup, freshly grated
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Lemon juice: 1 tablespoon
- Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil and place a deep sauté pan over medium heat.
- Combine Ingredients: Melt butter in the pan, sauté garlic until fragrant, then add heavy cream and bring to a gentle simmer.
- Prepare Your Cooking Vessel: Cook fettuccine until al dente, then drain and reserve ½ cup of pasta water.
- Assemble the Dish: Stir Parmesan into the cream, fold in crab meat, season with salt, pepper, and lemon juice.
- Cook to Perfection: Add pasta to the sauce, stirring in pasta water until silky and well coated.
- Finishing Touches: Sprinkle with chopped parsley and adjust seasoning.
- Serve and Enjoy: Plate in warm bowls, garnish, and serve hot.
Notes
- Use fresh lemon juice for brightness.
- Do not boil the sauce to prevent curdling.
- Warm the crab gently to maintain its texture.
- Use freshly grated Parmesan for smooth melting.
Find it online: https://deliceflash.com/crab-fettuccine-alfredo/