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Crab Fettuccine Alfredo

Crab Fettuccine Alfredo

This creamy and indulgent Crab Fettuccine Alfredo is a luxurious pasta dish that combines tender fettuccine noodles with a rich and velvety alfredo sauce, all enhanced by succulent crab meat. Perfect for special occasions or a classy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 600 kcal

Equipment

  • 1 Large pot
  • 1 Large skillet
  • 1 Colander
  • 1 Whisk
  • 1 Measuring cups and spoons
  • 1 Wooden spoon

Ingredients
  

  • 12 oz fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 8 oz lump crab meat Fresh or canned.
  • 2 tablespoons chopped fresh parsley For garnish.

Instructions
 

  • Begin by cooking the fettuccine. In a large pot of salted boiling water, add the fettuccine and cook according to the package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of pasta water, then drain the noodles in a colander and set aside.
  • In the same large pot or a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but do not let it brown.
  • Lower the heat and pour in the heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes, bringing it to a gentle bubble.
  • Gradually whisk in the grated Parmesan cheese, continuing to mix until the cheese has melted and the sauce is smooth. Season the sauce with salt, black pepper, and nutmeg.
  • Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency.
  • Gently fold in the lump crab meat, being careful not to break up the pieces too much. Cook for an additional 2-3 minutes to warm the crab.
  • Remove from heat and serve immediately, garnished with chopped parsley.

Notes

For added flavor, you may include a pinch of red pepper flakes if you like a spicy kick.
Use fresh crab meat for the best flavor, but canned crab also works well in a pinch.
This dish is best enjoyed fresh; reheating may alter the texture of the sauce.