Crab Fettuccine Alfredo
Ingredients:
For the Fettuccine Alfredo:
12 oz fettuccine pasta
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
For the Crab:
1 tbsp unsalted butter
1 lb lump crab meat
2 tbsp lemon juice
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
For Garnish:
Chopped fresh parsley
Lemon wedges (optional)
Instructions:
For the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Stir in the heavy cream, whole milk, salt, pepper, and nutmeg. Bring to a gentle simmer, then lower the heat and let it cook for 5-6 minutes, or until slightly thickened.
Stir in the Parmesan and Romano cheeses until the sauce is creamy and smooth. Remove from heat and set aside.
For the Crab:
In a separate skillet, melt the butter over medium heat. Add the lump crab meat, lemon juice, paprika, salt, and black pepper. Gently sauté for 2-3 minutes until heated through. Be careful not to break up the crab meat too much.
Assemble the Crab Fettuccine Alfredo:
Add the cooked fettuccine to the Alfredo sauce and toss to combine, making sure each noodle is well coated.
Gently fold in the sautéed crab meat until evenly distributed.
Serve:
Serve the Crab Fettuccine Alfredo immediately, garnished with chopped fresh parsley and lemon wedges on the side for an extra burst of freshness.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 500 kcal | Servings: 4 servings
Crab Fettuccine Alfredo
