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crab alfredo recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A luxurious crab alfredo pasta featuring a vibrant lemon-herb pistachio cream swirled in for brightness and texture. This elevated comfort food recipe comes together quickly, perfect for a special weeknight dinner.
Ingredients
- 400 g (14 oz) fettuccine pasta
- 60 g (1/4 cup) unsalted butter
- 2 cloves garlic, minced
- 475 ml (2 cups) heavy cream (36% fat)
- 120 g (1 cup) freshly grated parmesan cheese
- 225 g (8 oz) lump crab meat
- 1.25 ml (1/4 tsp) freshly cracked black pepper
- 2.5 ml (1/2 tsp) sea salt
- 60 g (1/2 cup) roasted pistachios, plus 15 g (2 tbsp) for garnish
- 30 g (1/2 cup) fresh flat-leaf parsley leaves, plus 5 g (1 tbsp) for garnish
- 10 g (1/4 cup) fresh dill sprigs, plus 2.5 g (1/2 tbsp) for garnish
- 1 small clove garlic
- Zest of 1 medium lemon
- 30 ml (2 tbsp) fresh lemon juice
- 15 ml (1 tbsp) vegetable broth or water
- Pinch red pepper flakes
Instructions
- Cook Pasta and Reserve Water: Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Before draining, reserve approximately 120 ml (1/2 cup) of the hot, starchy pasta water; then drain the pasta thoroughly.
- Prepare Pistachio Cream: In a food processor or blender, combine the 60 g (1/2 cup) pistachios, 30 g (1/2 cup) parsley, 10 g (1/4 cup) dill, small garlic clove, lemon zest, lemon juice, vegetable broth, and red pepper flakes. Process until a vibrant green, smooth, pourable cream forms. Set aside.
- Start Alfredo Base: In a large skillet or Dutch oven, melt the 60 g (1/4 cup) unsalted butter over medium heat. Add the 2 cloves of minced garlic and sauté for approximately 1 minute, until fragrant, being careful not to let the garlic brown.
- Reduce Cream Sauce: Pour in the 475 ml (2 cups) heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and allow the cream to cook for 3-4 minutes to slightly reduce and thicken.
- Add Cheese and Seasoning: Gradually whisk in the 120 g (1 cup) freshly grated Parmesan cheese until fully melted and the sauce is smooth. Season with black pepper and sea salt to taste. If the sauce becomes too thick, add a splash of the reserved pasta water until the desired consistency is achieved.
- Combine Pasta and Crab: Add the drained fettuccine directly into the large skillet with the Alfredo sauce. Gently fold in the lump crab meat, tossing to coat every strand evenly. Heat through for just 1-2 minutes, allowing the crab to warm up without overcooking.
- Plate and Serve: Plate the crab alfredo and drizzle generous ribbons of the Lemon-Herb Pistachio Cream over each serving. Garnish with reserved chopped pistachios, fresh parsley, and dill before serving immediately.
Notes
To streamline the recipe, prepare the lemon-herb pistachio cream up to three days in advance. Store cooked pasta and alfredo sauce separately for the best texture when refrigerating leftovers. Reheat leftovers gently in a skillet over low heat, adding small splashes of milk or cream to restore creaminess. For the best, smoothest results, grate Parmesan cheese fresh from a block right before using it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 850 calories
- Sugar: 4 g
- Sodium: 1000 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 180 mg