Crab Alfredo
Indulge in the luxurious, restaurant-quality flavors of Crab Alfredo, a creamy pasta dish that combines rich, velvety Alfredo sauce with tender, sweet lump crab meat. This recipe features fettuccine coated in a decadent blend of heavy cream, freshly grated Parmesan cheese, and a hint of garlic, all elevated by zesty lemon and the aromatic finish of fresh parsley. The delicate crab meat adds a sophisticated twist to the classic comfort food, making it perfect for special occasions or an elegant weeknight dinner. Ready in just 30 minutes, this easy-to-follow recipe brings seafood pasta to your table with minimal effort but maximum flavor. Serve it with a side of garlic bread or a crisp green salad for the ultimate gourmet experience! Keywords: Crab Alfredo recipe, creamy Alfredo pasta, seafood pasta dish, easy pasta dinner, crab recipes.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 lb fresh lump crab meat
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Reduce the heat to low and slowly pour in the heavy cream. Stir occasionally, allowing it to warm up but not boil.
Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly to ensure a smooth sauce. Allow the cheese to melt and the sauce to thicken, about 5 minutes.
Season the Alfredo sauce with salt, black pepper, and lemon zest. Taste and adjust seasoning as needed.
Gently fold in the crab meat, being careful not to break it up too much. Let it warm through for 2-3 minutes.
Add the cooked fettuccine to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water, a few tablespoons at a time, until desired consistency is achieved.
Sprinkle the chopped parsley over the pasta and stir gently.
Serve the Crab Alfredo immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
4276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.5 g | 346% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.3 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1692 mg | 130% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1733 mg | 37% | |
*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.
