Ingredients
Equipment
Method
Cooking Instructions
- Start by boiling a large pot of salted water. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving a bit of the pasta water for later use if needed.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Gently fold in the crab meat, allowing it to warm through. Then, pour in the heavy whipping cream and stir to combine. Let the mixture simmer for a few minutes until it thickens slightly.
- Stir in the freshly grated Parmesan cheese, salt, and black pepper. Mix well until the cheese has melted and the sauce becomes creamy.
- Add the cooked fettuccine to the skillet and toss until the pasta is well coated in the creamy crab sauce. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
- Remove from heat and sprinkle with chopped fresh parsley for a burst of color and flavor. Serve immediately and enjoy your delicious Crab Fettuccine!
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Fresh crab meat yields the best flavor; canned is a good alternative.
- Can be frozen for up to 2 months; reheat gently with a splash of cream.