Description
This Crab Fettuccine Alfredo combines tender pasta with sweet crabmeat in a rich, creamy Alfredo sauce. Ready in just 30 minutes, it’s perfect for a cozy weeknight dinner or an elegant meal for guests.
Ingredients
12 oz fettuccine pasta
4 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
4 oz cream cheese, cut into pieces
3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and white or black pepper, to taste
8 oz lump crabmeat, picked over for shells
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 30–60 seconds to form a roux.
- Gradually add the milk while whisking to prevent lumps. Stir in the cream cheese and whisk until smooth.
- Add Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Stir until the sauce is creamy and well combined.
- Gently fold in the crabmeat and heat through, being careful not to over-stir.
- Toss the cooked fettuccine with the sauce, or spoon the sauce over individual servings. Garnish with parsley if desired and serve warm.
Notes
Swap crabmeat with lobster for a luxe twist.
For vegetarian, omit crabmeat and add sautéed mushrooms or spinach.
Add red pepper flakes for a spicy version.
Use gluten-free pasta for a gluten-free option.
Stir in broccoli or peas for added nutrition.
Store leftovers in the fridge for 2–3 days and reheat gently with a splash of milk or cream.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 580
- Sugar: 6g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
