Description
A luxurious twist on the classic Alfredo, this Crab Fettuccine Alfredo features tender crab meat tossed in a creamy Parmesan sauce over perfectly cooked fettuccine pasta.
Ingredients
- 400 g fettuccine pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional)
- 300 g cooked crab meat (fresh, lump, or canned)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Optional garnish: extra Parmesan and parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet, melt the butter with olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the white wine (if using) and simmer for 2 minutes to reduce slightly.
- Add the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Season with salt, black pepper, lemon juice, and zest.
- Add the cooked crab meat and toss gently to coat it in the sauce. Heat through for 2–3 minutes, being careful not to break up the crab too much.
- Add the cooked fettuccine and toss everything together. Add a splash of reserved pasta water if needed to thin the sauce.
- Sprinkle with chopped parsley and more Parmesan before serving.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Don’t overheat the crab once added; it’s already cooked and can toughen.
- Add a pinch of chili flakes for a spicy kick.
- This dish pairs beautifully with garlic bread or a crisp green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American