Crab Fettuccine Alfredo
Indulge in this rich and creamy Crab Fettuccine Alfredo, a luxurious pasta dish infused with tender crab meat. The combination of fettuccine tossed in a velvety Alfredo sauce creates a delightful meal perfect for special occasions or a cozy dinner at home.
Equipment
- 1 Large pot
- 1 Colander
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Grater (for cheese)
- 1 Serving dish
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 cup cooked crab meat (lump or claw)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Slowly pour in the heavy cream while continuously whisking. Allow the mixture to heat up without boiling for 2-3 minutes.
- Gradually add the grated Parmesan cheese, stirring until it melts and the sauce is smooth.
- Season the sauce with salt, black pepper, and nutmeg. Stir to combine.
- Add the cooked crab meat to the sauce and gently fold it in until evenly distributed. Allow to warm for an additional 2-3 minutes.
- Toss the cooked fettuccine in the sauce until fully coated.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
You can substitute the crab meat with shrimp or chicken if preferred. For a spicier kick, consider adding a pinch of red pepper flakes to the sauce. This dish pairs beautifully with a fresh green salad and a glass of white wine.