Crab Fettuccine Alfredo Pasta (Print Version)
Silky fettuccine and crab in a creamy Parmesan Alfredo sauce with parsley and gentle spices.
# Ingredients:
→ Pasta
01 -
12 ounces fettuccine pasta
→ Sauce
02 -
4 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
2 cups whole milk
05 -
4 ounces cream cheese, cut into pieces
06 -
3/4 cup freshly grated Parmesan cheese
07 -
2 tablespoons chopped fresh parsley
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt, to taste
11 -
White or black pepper, to taste
→ Seafood
12 -
8 ounces lump crabmeat, shells removed
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and set aside.
02 -
In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 30 to 60 seconds, forming a smooth paste without browning.
03 -
Gradually pour in the milk while whisking continuously to prevent lumps from forming. Stir in the cream cheese pieces and whisk until fully incorporated and smooth.
04 -
Add grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Stir until the sauce is creamy and the cheese has melted.
05 -
Gently fold the crabmeat into the sauce and allow it to heat through for 1 to 2 minutes, taking care not to break up the crab pieces.
06 -
Toss the cooked fettuccine with the finished sauce in the skillet or plate the pasta and spoon the sauce on top. Garnish with additional parsley, if desired, and serve immediately.
# Notes:
01 -
Select high-quality lump crabmeat and carefully check for any remaining shell fragments before adding to the sauce.