Description
A rich and creamy pasta dish featuring lump crabmeat in a flavorful Alfredo sauce.
Ingredients
Scale
- 1 pound fettuccine pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, cubed
- 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
- 1 pound lump crabmeat, picked over for shells
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
- Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture begins to thicken.
- Add the cubed cream cheese to the skillet, stirring until completely melted and smooth.
- Stir in the Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth and well combined.
- Gently fold in the lump crabmeat, ensuring it is evenly distributed throughout the sauce. Reduce the heat to low and simmer until the crabmeat is heated through.
- Toss the cooked fettuccine pasta with the Alfredo sauce until evenly coated. Alternatively, you can serve the pasta topped with the sauce.
Notes
- For an extra touch, garnish with additional parsley or Parmesan before serving.
- Ensure crabmeat is fresh and shell-free for the best flavor.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg