Description
A creamy, indulgent pasta dish featuring tender fettuccine and sweet lump crabmeat in a velvety Alfredo sauce, perfect for weeknights or special occasions.
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 fettuccine until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add flour and whisk constantly for 30–60 seconds.
- Gradually add milk, whisking to avoid lumps. Stir in cream cheese and whisk until smooth.
- Add Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Stir until sauce is creamy.
- Gently fold in the crabmeat and let it heat through without over-stirring.
- Toss fettuccine with the sauce or spoon sauce over individual servings. Garnish and serve warm.
Notes
- Do not overcook the crab as it’s already cooked—just warm it through gently.
- Add a splash of lemon juice or zest for brightness.
- You can substitute shrimp or scallops for the crab if desired.
- For a gluten-free version, use GF pasta and a gluten-free flour substitute.