Crab Fettuccine
In this crab fettuccine recipe, hot cooked fettuccine pasta noodles are tossed with a creamy crab sauce, making a restaurant quality dish at home!
Equipment
- Large skillet
Ingredients
- ½ cup butter (1 stick)
- 1 medium clove garlic minced
- 8 ounces crab meat
- ¾ cup heavy whipping cream
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 12 ounces fettuccine cooked and drained
- 1 tablespoon Italian parsley chopped
Instructions
- In a large skillet over medium heat melt the butter and add the garlic, sautéing for 1 minute until you smell its aroma.
- Add the crab meat, cream, Parmesan cheese, salt and pepper to the skillet, then stir so the ingredients begin to blend.
- Stir constantly over medium heat until the sauce is smooth and everything is evenly mixed.
- Add the hot fettuccine to the skillet and gently stir so every strand is coated in sauce.
- Lift and turn the pasta in the sauce a few times to ensure it’s evenly covered.
- Transfer the crab fettuccine to serving plates right away to keep the sauce creamy.
- Scatter the chopped parsley over the pasta before serving for a pop of green.
Notes
- If you want to save time, start cooking fettuccine when butter melts and garlic begins to sizzle.
- If you have extra crab meat after adding 8 ounces, reserve leftovers for another use.
- If the Parmesan clumps, stir constantly after adding ½ cup of cheese until sauce is smooth.
- When serving, sprinkle 1 tablespoon of parsley on each plate just before plating.
- When plating, serve alongside a small glass of white wine.