Savor The Elegance Of Creamy Crab Fettuccine Alfredo (Print version)
Sweet lump crab folded into silky Parmesan Alfredo with fettuccine, lemon, and parsley for a rich seafood pasta dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the crab Alfredo
04 -
3 tablespoons unsalted butter
05 -
3 cloves garlic, finely minced
06 -
1 cup (240 ml) heavy cream
07 -
1/2 cup (120 ml) whole milk
08 -
1 1/4 cups (125 g) freshly grated Parmesan cheese
09 -
1/4 teaspoon black pepper
10 -
1/8 teaspoon ground nutmeg, optional
11 -
1 teaspoon finely grated lemon zest
12 -
12 oz (340 g) lump crab meat, picked over for shells
13 -
2 tablespoons chopped fresh parsley
14 -
Salt, to taste
15 -
Lemon wedges, for serving
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
02 -
Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring often, until fragrant but not browned.
03 -
Add the heavy cream and milk. Simmer gently for 3-4 minutes, stirring now and then, until the mixture lightly coats a spoon.
04 -
Lower the heat. Whisk in the Parmesan a little at a time until smooth. Stir in black pepper, nutmeg if using, and lemon zest.
05 -
Add the drained fettuccine to the skillet and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce looks glossy and loose.
06 -
Fold in the crab and parsley gently. Cook on low for 1-2 minutes, just until the crab is warmed through. Taste and add salt only if needed.
07 -
Divide among warm bowls and serve with lemon wedges and extra Parmesan if desired.
# Good to know:
01 -
Best served immediately while the sauce is glossy.
02 -
Pick through lump crab carefully for small shell pieces before adding it to the skillet.
03 -
Use freshly grated Parmesan for the smoothest sauce.