Crab Fettuccine Alfredo

Ingredients:

• 8 oz fettuccine pasta

• 1 lb fresh crab meat (or canned if fresh isn’t available)

• 3 tbsp unsalted butter

• 1 cup heavy cream

• 1 cup freshly grated Parmesan cheese

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional, but adds depth)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• Lemon zest (optional, for a fresh kick)

Instructions:

1. Cook the Fettuccine:

   • Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain, saving about 1/2 cup of pasta water for later.

2. Make the Alfredo Sauce:

   • In a large skillet, melt the butter over medium heat.

   • Add the minced garlic and sauté for 1-2 minutes until fragrant.

   • Pour in the white wine (if using) and simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to thicken slightly.

   • Add the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens.

   • Stir in the grated Parmesan cheese and cook for another 2 minutes, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.

3. Combine the Crab and Pasta:

   • Add the cooked pasta into the sauce, tossing it to coat. If the sauce seems too thick, add some of the reserved pasta water to achieve your desired consistency.

   • Gently fold in the crab meat, being careful not to break it up too much.

4. Garnish and Serve:

   • Serve the crab fettuccine alfredo with a sprinkle of chopped parsley and a little lemon zest for a fresh pop of flavor.

Tips:

• Fresh vs. Canned Crab: Fresh crab meat gives the dish a more delicate, sweet flavor, but canned crab can still work in a pinch if you want something quicker.

• Add Veggies: For some color and freshness, you could add some sautéed spinach, peas, or even roasted tomatoes.