Indulge in this rich and creamy Crab Fettuccine, a luxurious yet easy-to-make pasta dish that’s perfect for a special dinner or a comforting meal at home. Made with tender lump crab meat, a luscious Parmesan cream sauce, and perfectly cooked fettuccine, this dish brings together the delicate sweetness of crab with the richness of a classic Alfredo-style sauce. Ready in just 25 minutes, it’s a quick and satisfying option for seafood lovers!
Ingredients
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup lump crab meat
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Step 2: Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3: Make the Creamy Base
Pour in the heavy cream and bring it to a gentle simmer, stirring frequently to prevent burning.
Step 4: Add the Cheese and Crab
Stir in the grated Parmesan cheese until fully melted and smooth. Then, gently fold in the lump crab meat. Season with salt and pepper to taste.
Step 5: Combine with Pasta
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the creamy sauce.
Step 6: Serve and Garnish
Serve hot, garnished with fresh parsley for a vibrant finish.
Preparation Time
10 mins | Cook: 15 mins | Total: 25 mins
Calories
450 kcal per serving | Serves: 4
Suggestions Pairings
- Enhance the Flavor: Add a squeeze of fresh lemon juice or a pinch of red pepper flakes for a bit of zing.
- Make It Extra Creamy: For an even richer texture, stir in an extra tablespoon of butter before serving.
- Pairing Options: Serve with a crisp white wine, garlic bread, or a fresh arugula salad for a balanced meal.
- Protein Variations: Swap the crab for shrimp, lobster, or scallops for a different seafood twist.
How to Store Creamy Crab Fettuccine Alfredo
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to maintain the sauce’s smooth consistency. Avoid freezing, as the cream sauce may separate when thawed.
Creamy Crab Fettuccine Alfredo
Ingredients
- 8 oz fresh parsley, chopped, for garnish
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup lump crab meat
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer, stirring frequently to prevent burning.
- Stir in the grated Parmesan cheese until fully melted and smooth. Then, gently fold in the lump crab meat. Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the creamy sauce.
- Serve hot, garnished with fresh parsley for a vibrant finish.