Crab Mushroom Spinach Fettuccine
Creamy, indulgent, and brimming with fresh flavors, this Crab Mushroom Spinach Fettuccine recipe is a seafood lover's dream. Tender fettuccine is generously coated in a rich Parmesan cream sauce, enlivened by the earthy depth of sautéed mushrooms, the vibrant bite of baby spinach, and the sweet, succulent flavor of lump crab meat. A hint of lemon juice adds bright acidity, while red pepper flakes (optional) can add a subtle kick for those who love a touch of spice. This easy yet elegant dish comes together in just 40 minutes, making it perfect for a weeknight indulgence or a special occasion. Serve it garnished with fresh parsley for a pop of color and flavor, and watch your family or guests savor every bite. Perfect as a main course, this pasta pairs wonderfully with a crisp white wine or a simple side salad.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 oz button mushrooms, sliced
- 8 oz cooked lump crab meat
- 4 cups baby spinach
- 1 cup heavy cream
- 3 oz Parmesan cheese, grated
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.
Stir in the cooked crab meat, baby spinach, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes until the spinach wilts.
Reduce the heat to low and pour in the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese and lemon juice. Stir until the cheese melts and the sauce thickens slightly.
Toss the cooked fettuccine pasta into the skillet with the sauce, ensuring it is well-coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 449 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.
