Crab Fettuccine Alfredo Pasta (Print Version)
Silky fettuccine with crabmeat in creamy Parmesan sauce, finished with fresh parsley and gentle seasonings.
# Ingredients:
→ Pasta
01 -
12 ounces dried fettuccine pasta
→ Dairy and Cheese
02 -
4 tablespoons unsalted butter
03 -
2 cups whole milk
04 -
4 ounces cream cheese, cut into pieces
05 -
3/4 cup freshly grated Parmesan cheese
→ Seafood
06 -
8 ounces lump crabmeat, shells removed
→ Flavorings and Seasonings
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
→ Thickener
12 -
2 tablespoons all-purpose flour
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Drain the pasta and set aside.
02 -
In a large skillet over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 30 to 60 seconds to form a smooth roux.
03 -
Slowly whisk in whole milk to the roux, stirring continuously to prevent lumps. Add cream cheese and continue whisking until the mixture is smooth and creamy.
04 -
Stir in grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and white or black pepper. Cook, stirring frequently, until the sauce thickens and becomes creamy.
05 -
Gently fold in the lump crabmeat and let it heat through without excessive stirring to maintain the integrity of the crab.
06 -
Toss the cooked fettuccine with the crab Alfredo sauce or spoon the sauce over individual pasta portions. Garnish with additional parsley and serve immediately while warm.
# Notes:
01 -
Use freshly grated Parmesan and high-quality lump crabmeat for the best texture and flavor.