Ingredients
Scale
- 1 pound fresh crab meat, picked over for shells
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For those days when fresh crab isn’t available, feel free to substitute with canned crab meat. Just ensure it’s of good quality for the best flavor. And if fettuccine isn’t your pasta of choice, linguine or even a hearty pappardelle can work beautifully.
Instructions
- Begin by cooking the pasta according to the package instructions. Once cooked, drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot, sautéing until fragrant and translucent, about 2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese, allowing it to melt into the sauce, creating a creamy base.
- Add the crab meat to the skillet, mixing gently to coat with the cream sauce. Let it cook for 3-4 minutes until the crab is heated through.
- Toss in the cooked pasta, using the reserved pasta water to loosen the sauce as needed until it reaches your desired consistency.
- Finish with lemon zest, salt, and pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
