Description
Crab Fettuccine Alfredo is a creamy, indulgent pasta dish featuring sweet lump crabmeat in a velvety Parmesan Alfredo sauce. This elegant yet easy recipe is perfect for special occasions or cozy dinners at home.
Ingredients
- 1 pound fettuccine pasta
- 1/4 cup butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 8 oz lump crabmeat (fresh, canned, or thawed from frozen)
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges (for serving, optional)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
- Stir in Parmesan cheese and cook until sauce thickens slightly. Season with salt, black pepper, and nutmeg (if using).
- Gently fold in the crabmeat and let it warm for 2–3 minutes.
- Add the cooked fettuccine, tossing everything together. Use reserved pasta water to loosen sauce if needed.
- Plate the pasta and garnish with chopped parsley. Serve hot with lemon wedges if desired.
Notes
- Add spinach or peas for extra color and nutrients.
- Include shrimp for more seafood richness.
- Use angel hair or linguine as substitutes for fettuccine.
- Swap half the cream with milk for a lighter version.
- Stir in a spoonful of Greek yogurt at the end for added creaminess with less fat.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
