Name: Crab Fettuccine Alfredo (Creamy, Rich & Restaurant-Style)
Ingredients: 12 oz (340g) fettuccine pasta; 2 tbsp unsalted butter; 1 tbsp olive oil; 3 garlic cloves, minced; 1½ cups heavy cream; 1 cup freshly grated Parmesan cheese; ½ tsp salt (or to taste); ¼ tsp black pepper; ¼ tsp nutmeg (optional, but classic); 1 lb (450g) lump crabmeat, picked over for shells; 2 tbsp fresh parsley, chopped; Optional: lemon zest, red pepper flakes

Ingredients

Scale

12 oz (340g) fettuccine pasta
2 tbsp unsalted butter
1 tbsp olive oil
3 garlic cloves, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt (or to taste)
¼ tsp black pepper
¼ tsp nutmeg (optional, but classic)
1 lb (450g) lump crabmeat, picked over for shells
2 tbsp fresh parsley, chopped
Optional: lemon zest, red pepper flakes

Instructions

Cook pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make sauce: In a large skillet, heat butter and olive oil over medium heat. Add garlic; cook 30–60 seconds until fragrant (don’t brown).
Build Alfredo: Pour in heavy cream. Bring to a gentle simmer. Reduce heat to low. Gradually whisk in Parmesan until smooth and creamy (~3–4 min). Stir in salt, pepper, and nutmeg.
Add crab: Gently fold in crabmeat. Warm through 2–3 minutes (do not boil—crab is already cooked).
Finish: Add drained pasta. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen sauce.
Garnish with parsley, lemon zest, or a pinch of red pepper flakes. Serve immediately.

💡 Pro Tips:
– Use fresh or high-quality pasteurized lump crabmeat—avoid imitation crab for best flavor.
– Keep heat low when adding crab to prevent it from breaking apart.
– For extra richness, stir in 2 tbsp cream cheese with the Parmesan.

Prep Time & Nutrition (per serving, serves 4):