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Crab Fettuccine Alfredo

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Creamy, indulgent Crab Fettuccine Alfredo made with tender pasta, velvety Parmesan Alfredo sauce, and sweet lump crabmeat. An elegant yet easy seafood pasta perfect for special occasions or weeknight dinners.

Ingredients

  • 1 pound fettuccine pasta
  • ¼ cup butter
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1 pound lump crabmeat, drained and checked for shells
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, for garnish (optional)
  • Lemon zest, optional, for brightness

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Drain and reserve ½ cup of pasta water.
  2. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Pour in heavy cream and simmer for 4–5 minutes, stirring occasionally, until slightly thickened.
  4. Stir in Parmesan cheese a handful at a time until fully melted and smooth.
  5. Gently fold in the crabmeat and cook for 2–3 minutes until warmed through. Season with salt and pepper.
  6. Add cooked fettuccine and toss gently to coat. Add reserved pasta water if needed to loosen the sauce.
  7. Serve hot, garnished with parsley and optional lemon zest.

Notes

  • Add seared shrimp or scallops for a seafood mix.
  • Red pepper flakes add a nice touch of heat.
  • Fresh herbs like basil or tarragon give extra flavor depth.
  • Half-and-half or a milk-cream mix can lighten the dish.
  • Don’t boil the sauce to avoid separating.

Nutrition

Find it online: https://recipesbyliza.com/crab-fettuccine-alfredo/