I love making this Crab Fettuccine Alfredo when I want something rich, comforting, and a little luxurious without being complicated. The creamy sauce wraps perfectly around the fettuccine, and the sweet crab adds an elegant seafood touch that always makes this dish feel special.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and feels restaurant-worthy at home. I like how the crab brings a delicate sweetness that balances the creamy Alfredo sauce. It’s also versatile enough for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz fettuccine
2 tbsp unsalted butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
8 oz cooked crab meat
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
Directions
I start by cooking the fettuccine in a large pot of salted boiling water until al dente, then I drain it and set it aside.
In a large skillet, I melt the butter over medium heat and add the minced garlic, cooking it just until fragrant.
I pour in the heavy cream and let it gently simmer, stirring often so it doesn’t scorch.
Once the cream thickens slightly, I stir in the Parmesan cheese and let it melt into a smooth sauce.
I gently fold in the crab meat, seasoning with salt and black pepper to taste.
Finally, I add the cooked fettuccine to the sauce and toss everything together until well coated. I finish with chopped parsley if I have it on hand.
Servings And Timing
I usually make this recipe for 4 servings.
Prep time is about 10 minutes, and cooking time takes around 20 minutes, so everything is ready in roughly 30 minutes.
Variations
I sometimes add a squeeze of lemon juice for brightness.
When I want extra depth, I mix in a pinch of red pepper flakes.
I also like adding sautéed mushrooms or spinach for more texture and color.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days.
When reheating, I warm it gently on the stovetop with a splash of cream or milk to loosen the sauce and keep it creamy.
FAQs
Can I Use Imitation Crab Instead Of Real Crab?
I prefer real crab for the best flavor, but imitation crab works if that’s what I have available.
Can I Make This Dish Ahead Of Time?
I find it best fresh, but I can prepare the sauce ahead and cook the pasta right before serving.
What Kind Of Crab Meat Works Best?
I like using lump or claw crab meat because it holds its texture well in the sauce.
Can I Use Milk Instead Of Heavy Cream?
I can use milk, but the sauce will be thinner and less rich.
Is This Recipe Freezer-Friendly?
I don’t recommend freezing it because the cream sauce can separate when thawed.
Conclusion
I keep coming back to this Crab Fettuccine Alfredo because it’s simple, comforting, and full of flavor. Whenever I want a creamy pasta dish with a seafood twist, this recipe always delivers and never disappoints.
