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Crab Fettuccine

Creamy crab fettuccine tossed in a simple garlic-butter Parmesan sauce.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1/2 cup butter (1 stick)
  • 1 medium garlic clove minced
  • 8 ounces crab meat
  • 3/4 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces fettuccine cooked and drained
  • 1 tablespoon fresh Italian parsley chopped

Instructions

  • Bring a pot of salted water to a boil and cook the fettuccine according to package directions; drain and keep hot.
  • In a large skillet over medium heat, melt the butter.
  • Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant but not browned.
  • Stir in the crab meat, heavy cream, grated Parmesan, salt, and black pepper; heat gently while stirring constantly until the cheese melts and the sauce is smooth and warmed through.
  • Add the hot, drained fettuccine to the skillet and toss lightly to coat the pasta evenly with the sauce.
  • Serve immediately and garnish with the chopped fresh Italian parsley.

Equipment

  • Large Skillet
  • pot (for pasta)
  • Colander
  • Measuring Cups and Spoons
  • Wooden Spoon or Tongs

Notes

  • Use lump crab meat for best texture.
  • Do not overcook the garlic to avoid bitterness.
  • Keep the pasta hot before tossing so the sauce coats it well.