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Cozy Crab Fettuccine Alfredo

Rich, creamy Crab Fettuccine Alfredo brings together silky pasta, sweet lump crabmeat, and a luxurious homemade Alfredo sauce. This elegant yet easy seafood pasta is perfect for celebrations or weeknight comfort, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired, Seafood
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Fettuccine Alfredo
  • 12 oz fettuccine pasta
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz cream cheese cut into pieces
  • 0.75 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley plus more for garnish
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and white or black pepper to taste
  • 8 oz lump crabmeat picked over for shells

Equipment

  • Large Pot
  • Large skillet
  • Whisk
  • Tongs or Pasta Fork

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente (about 10–12 minutes or according to package directions). Drain and set aside.
  2. Step 2: Meanwhile, in a large skillet over medium heat, melt the butter. Add the flour and whisk constantly for 30–60 seconds to make a roux. Do not let it brown.
  3. Step 3: Slowly pour in the whole milk, whisking constantly to avoid lumps. Add the cream cheese pieces and whisk until melted and the sauce is smooth and thickened.
  4. Step 4: Stir in the grated Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is creamy. Taste and adjust seasonings as needed.
  5. Step 5: Gently fold in the lump crabmeat, being careful not to break up the pieces. Warm through for 1–2 minutes.
  6. Step 6: Toss the cooked fettuccine with the sauce in the skillet, or plate the pasta and spoon the crab Alfredo over each serving. Garnish with extra parsley and Parmesan. Serve warm and enjoy!

Notes

For a richer sauce, use half-and-half or heavy cream instead of whole milk. Mix in shrimp or scallops for a seafood medley. Add baby spinach, peas, or steamed asparagus for extra veggies. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of milk. Not recommended for freezing.