Crab Fettuccine Alfredo

Delight in a luxurious seafood pasta experience with creamy crab fettuccine alfredo, where succulent crab blends harmoniously with rich parmesan and creamy textures.

INGREDIENTS:

Crab meat, 1 lb.
Butter, 1/2 cup.
Cream, 1 cup.
8 oz fettuccine pasta.
Garlic, 3 cloves, minced.
Parmesan cheese, 1 cup, grated.
Fresh parsley, 1/4 cup, chopped.
Black pepper, 1/2 teaspoon.
Salt, 1/2 teaspoon.
Red pepper flakes, 1/4 teaspoon.
Lemon juice, 2 tablespoons.
Lemon zest from 1 lemon.

DIRECTIONS:

1. Begin by cooking the fettuccine according to package instructions until al dente. Drain and place it aside.
2. Melt butter in a generous skillet over medium heat; then introduce minced garlic and sauté it for 1-2 minutes until its aroma enriches the air.
3. Pour in the heavy cream, initiating a gentle simmer. Stir regularly for 3-4 minutes as the cream begins to thicken its form.
4. Blend in Parmesan cheese with salt, black pepper, and a hint of red pepper flakes. Stir until a smooth cheesy sauce emerges.
5. Carefully add crab meat alongside lemon juice and zest, warming it through for about 2-3 minutes.
6. Incorporate the drained fettuccine into the skillet, ensuring an even coating of the creamy sauce throughout the pasta.
7. Embellish the dish with a sprinkle of fresh parsley before serving.