Creamy Crab Fettuccine Alfredo
A cozy and comforting dish featuring fettuccine noodles enveloped in a rich, creamy sauce with succulent crab meat.
Ingredients
Main Ingredients
- 12 ounces fettuccine pasta
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup crab meat (preferably lump crab) Choose fresh or canned, avoid pork-based or alcohol ingredients.
- to taste salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Cooking Fettuccine
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and set aside, reserving about one cup of cooking water.
Preparing Cream Sauce
- In a large skillet, heat olive oil over medium heat. Add the minced garlic, sautéing until fragrant—about 30 seconds to 1 minute. Be careful not to let it brown!
- Pour in the heavy cream, stirring continuously, and allow the sauce to simmer gently for about 3 to 4 minutes to thicken slightly.
- Gradually add the Parmesan cheese, stirring until melted and fully combined. If the sauce appears too thick, add a little reserved pasta water to achieve your desired consistency.
- Gently fold in the crab meat, cooking just until heated through—about 2 minutes. Season with salt and pepper to taste.
Combining and Serving
- Add the cooked fettuccine to the sauce, tossing well to coat each strand in the creamy goodness.
- Garnish with fresh parsley and serve hot. Enjoy the hearty flavors with your loved ones!
Notes
For perfect dish: Use lump crab for texture, adjust creaminess with half-and-half or whole milk if needed, keep pasta and sauce timing aligned, and avoid overcooking crab since it's already cooked.