Crab Fettuccine
This Crab Fettuccine is a creamy, rich delight! Impress your guests with tender crab meat and a luscious sauce in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 cup butter (1 stick)
- 1 medium garlic clove (minced)
- 8 ounces crab meat
- 1 cup heavy whipping cream
- 1 cup Parmesan cheese (freshly grated)
- 2 teaspoons salt
- 1 teaspoon black pepper (freshly ground)
- 12 ounces fettuccine (cooked and drained)
- 1 tablespoon Italian parsley (chopped, for garnish)
Instructions
- Step 1: Cook the Fettuccine - Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Step 2: Prepare the Sauce - In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
- Step 3: Add the Crab Meat - Gently fold in the crab meat into the skillet, allowing it to warm through for about 2-3 minutes.
- Step 4: Create the Creamy Base - Pour in the heavy whipping cream, stirring gently to combine. Allow the mixture to simmer for a few minutes until it starts to thicken slightly.
- Step 5: Stir in Cheese and Season - Add the freshly grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese has melted and the sauce is creamy.
- Step 6: Combine Pasta and Sauce - Add the cooked fettuccine to the skillet, tossing it gently with the sauce and crab until everything is well coated.
- Step 7: Garnish and Serve - Remove the skillet from heat and sprinkle the chopped fresh Italian parsley over the top. Serve immediately.
Equipment
- Large Pot
- Strainer
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Grater
- Chopping board and knife
Notes
- For a gluten-free option, substitute fettuccine with gluten-free pasta.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.