Crab Fettuccine
A creamy, garlicky crab fettuccine that's quick to prepare and perfect for weeknight entertaining.
Equipment
- Large Skillet
- Pot for pasta
- Colander
- Wooden spoon or tongs
Ingredients
- 1/2 cup butter (1 stick)
- 1 medium garlic clove minced
- 8 ounces crab meat
- 3/4 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces fettuccine cooked and drained
- 1 tablespoon fresh Italian parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and keep hot.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, taking care not to brown it.
- Stir in the crab meat, heavy cream, grated Parmesan, salt, and black pepper; cook over medium-low heat, stirring constantly, until the sauce is warmed through and the cheese has melted and blended, about 2–3 minutes.
- Add the hot, drained fettuccine to the sauce and gently toss until the pasta is evenly coated.
- Serve immediately, garnished with the chopped fresh Italian parsley.
Notes
- Use lump crab meat for best texture.
- Do not overcook the garlic to avoid bitterness.
- Keep the sauce warm but avoid boiling once the cheese is added.