Al Lewis Spinach Fettuccine with Crab Sauce
Indulge in the luxurious flavors of Al Lewis Spinach Fettuccine with Crab Sauce, a seafood pasta masterpiece that’s both elegant and comforting. This recipe pairs tender spinach fettuccine with a rich, creamy sauce infused with the delicate sweetness of fresh lump crab meat, aromatic garlic, and shallots. A splash of white wine adds depth, while a touch of zesty lemon balances the dish beautifully. Topped with fresh parsley and optional grated Parmesan, this restaurant-worthy pasta is perfect for dinner parties or a cozy night in. Ready in under an hour and serving four, it's the perfect way to elevate your weeknight meals with a touch of gourmet flair.
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Recipe Information
Ingredients
- 12 oz Spinach fettuccine
- 4 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 2 medium Shallots, finely chopped
- 1 cup Heavy cream
- 1 cup White wine
- 8 oz Fresh lump crab meat
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spinach fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant and softened, about 2-3 minutes.
Pour in the white wine and simmer for 3-4 minutes, allowing the alcohol to cook off and the mixture to reduce slightly.
Lower the heat and stir in the heavy cream. Let the sauce simmer gently for another 4-5 minutes until thickened.
Add the fresh lump crab meat, lemon zest, salt, and ground black pepper to the skillet. Stir carefully to combine without breaking up the crab too much. Cook for 2-3 more minutes to heat the crab through.
Toss the cooked spinach fettuccine into the skillet with the crab sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Sprinkle the chopped parsley over the pasta and give everything a final toss. Taste and adjust seasoning if needed.
Serve immediately, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 296 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
