Creamy Crab and Portabella Pasta
Elevate your weeknight dinner with this decadent Creamy Crab and Portabella Pasta, a restaurant-worthy dish that's surprisingly easy to make at home! Featuring tender fettuccine luxuriously coated in a velvety cream sauce, this recipe combines the earthy richness of sautéed portabella mushrooms with the delicate sweetness of fresh lump crab meat. Infused with aromatic shallots, garlic, a splash of dry white wine, and a hint of zesty lemon, each bite is brimming with elegant, well-rounded flavor. Topped off with freshly grated Parmesan and a sprinkle of parsley, this dish is perfect for impressing your family or guests while requiring just 40 minutes from start to finish. Ideal for pasta lovers and seafood aficionados alike, this creamy crab pasta recipe is your go-to for indulgence with a touch of sophistication.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cups portabella mushrooms, sliced
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup heavy cream
- 0.75 cup Parmesan cheese, freshly grated
- 8 oz fresh lump crab meat
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
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, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until melted. Add the sliced portabella mushrooms and cook for 5-7 minutes until they are browned and tender.
Add the chopped shallots and minced garlic to the skillet. Cook for 1-2 minutes until fragrant, stirring frequently.
Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly.
Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to come to a gentle simmer, then stir in the Parmesan cheese until fully melted and the sauce thickens, about 2-3 minutes.
Gently fold in the fresh lump crab meat, ensuring it is evenly distributed throughout the sauce. Warm the crab for 2 minutes, being careful not to overcook.
Add the cooked fettuccine to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
Season the pasta with salt and black pepper to taste. Finish with a sprinkle of fresh parsley and lemon zest for a bright, fresh touch.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 21.8 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2194 mg | 169% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2583 mg | 55% | |
*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.
