Crab Granicio Italian
Indulge in the rich and savory flavors of Crab Granicio Italian, a dish that effortlessly combines the elegance of Italian cuisine with the luxurious taste of fresh crab. This creamy fettuccine pasta recipe features plump cherry tomatoes, fragrant garlic, and a velvety sauce enriched with heavy cream, Parmesan cheese, and a splash of dry white wine. The tender crab meat adds a delicate sweetness, while a hint of red pepper flakes and Italian seasoning infuses the dish with warmth and depth. Finished with bright notes of fresh parsley and zesty lemon, this restaurant-quality pasta is perfect for an elevated weeknight dinner or a special occasion. Quick to prepare in just 40 minutes, this recipe serves four and will transport your taste buds straight to the Italian coast.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 2 tbsp tomato paste
- 0.5 cup dry white wine
- 1 cup heavy cream
- 8 oz fresh crab meat
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp red pepper flakes
- 1.5 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 unit lemon, zested and juiced
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes until they start to soften and release their juices.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Let the mixture simmer gently for 3-4 minutes, stirring occasionally.
Add the fresh crab meat to the sauce, gently folding it in to avoid breaking it apart. Stir in the Parmesan cheese, red pepper flakes, Italian seasoning, salt, and black pepper. Cook for an additional 2-3 minutes to warm the crab through.
Toss the cooked fettuccine pasta into the skillet with the sauce, using tongs to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Finish the dish by stirring in the lemon zest, lemon juice, and fresh parsley. Adjust salt and pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.9 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2058 mg | 44% | |
*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.
