Crab Fettuccine Alfredo Recipe
Ingredients:
12 oz fettuccine pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 pound lump crab meat, picked over for shells
2 tablespoons chopped fresh parsley (optional, for garnish)
Lemon wedges (for serving, optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add Cream and Milk:
Slowly pour in the heavy cream and milk, stirring constantly. Bring the mixture to a gentle simmer.
Add Cheese and Seasonings:
Gradually add the grated Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth. Season with salt, black pepper, and nutmeg.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Add Crab Meat:
Gently fold in the lump crab meat, being careful not to break up the large pieces. Cook for an additional 2-3 minutes, or until the crab is heated through.
Serve:
Transfer the Crab Fettuccine Alfredo to serving plates. Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.