Indulge in this creamy Crab Alfredo pasta, combining the rich flavors of crabmeat with a velvety Alfredo sauce over perfectly cooked fettuccine.

Scale

8 ounces dried fettucine

3 tablespoons butter

2 cloves garlic minced

3 tablespoons all-purpose flour

salt and black pepper to taste

½ teaspoon cayenne pepper

2 cups half-and-half

1 (4 ounce) package cream cheese softened

½ cup grated Parmesan cheese

8 ounces crabmeat flaked

Cook the fettuccine according to package instructions until al dente; drain and set aside.
In a large skillet, melt the butter over medium heat and add the minced garlic, sauté for 1-2 minutes until fragrant.
Whisk in the flour, stirring continuously for about 1 minute to create a roux.
Gradually add the half-and-half while whisking, followed by the cream cheese, until the mixture is smooth and creamy.
Stir in the Parmesan cheese, and season with salt, black pepper, and cayenne pepper.
Fold in the flaked crabmeat carefully to avoid breaking it apart. Heat through.
Serve the crab Alfredo sauce over the cooked fettuccine, garnishing with additional Parmesan if desired.

For added flavor, consider using crabmeat from a higher quality source. This dish can also be topped with fresh parsley for a pop of color.

Keywords: Crab Alfredo,Pasta,Dinner,Seafood