Description
Creamy Italian-style crab fettuccine alfredo promises pure coastal comfort with rich parmesan sauce and delicate seafood. Luxurious pasta promises restaurant-quality elegance that will transport your dinner from ordinary to extraordinary.
Ingredients
Scale
Pasta:
- 454 g (1 lb) fettuccine pasta
Seafood:
- 340 g (12 oz) lump crab meat
- 113 g (4 oz) additional crab meat (optional)
Sauce and Seasonings:
- 240 ml (1 cup) heavy cream
- 113 g (1/2 cup) unsalted butter
- 85 g (3/4 cup) parmesan cheese
- 2 cloves garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp dried parsley
Garnish:
- 1 tbsp fresh parsley
- 1 lemon (for zest and juice)
Instructions
- Bring a large pot of salted water to a rolling boil, preparing to cook the fettuccine until it reaches an al dente texture, approximately 8-10 minutes.
- While the pasta water heats, create the luxurious Alfredo sauce by melting butter in a spacious skillet over medium-low heat, ensuring a gentle cooking process.
- Mince the garlic cloves finely and introduce them to the melted butter, sautéing until fragrant and translucent, which takes about 30-45 seconds.
- Pour the heavy cream into the butter-garlic mixture, stirring consistently to prevent scorching and create a smooth, creamy base.
- Gradually sprinkle in the parmesan cheese, whisking continuously to incorporate and prevent clumping, developing a rich, velvety sauce.
- Season the sauce with salt, black pepper, and dried parsley, adjusting flavors to taste and maintaining a low simmer.
- Cook the fettuccine in the boiling water until perfectly tender, then drain, reserving a small amount of pasta water for potential sauce adjustment.
- Gently fold the lump crab meat into the warm Alfredo sauce, allowing the seafood to heat through without breaking apart the delicate pieces.
- Combine the pasta and crab-infused sauce, tossing carefully to ensure even coating and distribution of the crab throughout the dish.
- Finish the dish by zesting and squeezing fresh lemon over the top, then garnish with chopped fresh parsley for a bright, aromatic touch.
- Serve immediately, presenting the crab fettuccine Alfredo hot and garnished, capturing the elegant blend of creamy sauce and tender seafood.
Notes
- Use fresh, high-quality lump crab meat for the most authentic and delicate seafood flavor, avoiding imitation crab which lacks depth.
- Keep sauce heat low to prevent cheese from separating and maintain a silky, smooth consistency that coats pasta perfectly.
- Reserve pasta water as a secret weapon to adjust sauce thickness if needed, creating a more emulsified and cohesive dish.
- Consider gluten-free alternatives like zucchini noodles or gluten-free fettuccine for those with dietary restrictions without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 676
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 47 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg