Crab Fettuccine Alfredo
A creamy pasta dish with tender crab meat and a rich Alfredo sauce.
Ingredients
Pasta
- 12 oz fettuccine pasta
Alfredo Sauce
- 4 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cups whole milk
- 4 oz cream cheese cut into pieces
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and white or black pepper to taste
Crab
- 8 oz lump crabmeat picked over for shells
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Melt butter in a large skillet over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened.
- Add cream cheese and Parmesan cheese, stirring until melted and smooth.
- Stir in parsley, garlic powder, onion powder, salt, and pepper.
- Gently fold in crabmeat and cooked pasta. Heat through and serve.
Notes
For a richer flavor, you can substitute half the milk with heavy cream. Be gentle when stirring in the crabmeat to avoid breaking it up.