Creamy Crab Fettuccine Alfredo
A rich and indulgent pasta dish featuring tender fettuccine in a creamy Parmesan sauce, perfectly complemented by lump crab meat for a luxurious seafood experience.
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.
Notes
For an extra seafood boost, consider adding a splash of white wine or a squeeze of fresh lemon juice before serving.