Crab Fettuccine Alfredo

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Crab Fettuccine Alfredo 🦀🍝

Indulge in the luxurious, restaurant-quality flavors of Crab Fettuccine Alfredo—a creamy, elegant pasta dish that feels fancy but is surprisingly easy to make at home. Tender lump crabmeat is folded into a rich garlic-Parmesan Alfredo sauce and tossed with silky fettuccine for a seafood lover’s dream meal. Perfect for date night, holidays, or whenever you’re craving something indulgent.

Ingredients (Serves 4–6)

For the Pasta:

  • 1 pound fettuccine pasta

  • Salt (for pasta water)

For the Alfredo Sauce:

  • 1/4 cup unsalted butter

  • 3 cloves garlic, minced

  • 1 1/2 cups heavy cream

  • 1 cup freshly grated Parmesan cheese

  • 1/2 teaspoon salt (adjust to taste)

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon nutmeg (optional, enhances creaminess)

For the Crab:

  • 8–10 oz lump crabmeat, picked over for shells

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh parsley, finely chopped

Optional Add-Ins & Garnish:

  • Red pepper flakes (for heat)

  • Extra Parmesan cheese

  • Lemon zest

  • Chopped chives or basil

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Cook fettuccine according to package instructions until al dente.

  3. Reserve 1/2 cup pasta water, then drain and set pasta aside.

Step 2: Make the Alfredo Sauce

  1. In a large skillet or saucepan over medium heat, melt butter.

  2. Add minced garlic and sauté for 30–60 seconds until fragrant (do not brown).

  3. Pour in heavy cream and bring to a gentle simmer.

  4. Reduce heat to low and slowly stir in Parmesan cheese until smooth and creamy.

  5. Season with salt, black pepper, and nutmeg if using.

Step 3: Add the Crab

  1. Gently fold in the lump crabmeat and lemon juice.

  2. Simmer for 2–3 minutes, just until crab is heated through (do not overcook).

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