Description
This Crab Fettuccine Alfredo is a rich and creamy pasta dish featuring tender lump crabmeat enveloped in a luscious homemade Alfredo sauce made with butter, cream cheese, and Parmesan. Perfectly cooked fettuccine is tossed in the savory sauce spiced with garlic and onion powder and garnished with fresh parsley. A decadent yet approachable seafood pasta recipe ideal for an elegant weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound fettuccini pasta
Alfredo Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
Seafood
- 1 pound lump crabmeat
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the roux and sauce base: In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 30 to 60 seconds to form a roux, removing any raw flour taste.
- Add milk and cream cheese: Gradually whisk in the milk a little at a time to avoid lumps. Cut the cream cheese into chunks and add it to the sauce, stirring until fully melted and smooth.
- Incorporate seasonings and cheese: Whisk in freshly grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper until the sauce is creamy and smooth.
- Add the crabmeat: Gently fold in the lump crabmeat and cook on low heat just until heated through, taking care not to break up the crab too much.
- Toss with pasta and serve: Combine the cooked fettuccine with the crab Alfredo sauce in the skillet or serve the pasta individually topped with the sauce. Garnish with additional parsley if desired.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest sauce texture.
- Be gentle when folding in crabmeat to keep nice chunks intact.
- For a thinner sauce, add a splash more milk to reach your desired consistency.
- This recipe can be made with shrimp or scallops as alternatives to crab.
- Leftovers can be refrigerated and reheated gently with a splash of milk.
