- Ingredients:
- 12 oz fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 pound lump crabmeat, picked over for shells
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Directions:
- Cook fettuccine according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, heat olive oil and add garlic. Sauté for about 1 minute until fragrant.
- Add heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Gently fold in the crabmeat, white pepper, and salt. Cook for an additional 3-4 minutes until heated through.
- Toss the cooked pasta with the crab Alfredo sauce.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 640 | Servings: 4
