Crab Fettuccine Alfredo
Ingredients:
8 oz fettuccine pasta
2 tbsp unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper
8 oz lump crab meat
1 tbsp lemon juice
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Cook the Fettuccine:
In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese, mozzarella cheese, nutmeg, salt, and black pepper. Continue to stir until the sauce is smooth and thickened, about 3-5 minutes.
Add the Crab Meat:
Gently fold in the lump crab meat and lemon juice, being careful not to break up the crab too much. Cook for an additional 2-3 minutes, just until the crab is heated through.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss until the pasta is fully coated in the creamy sauce.
Serve:
Plate the crab fettuccine Alfredo, garnishing with fresh chopped parsley. Serve with lemon wedges on the side for a bright, citrusy finish.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 550 per serving | Servings: 4