A rich and creamy pasta dish featuring tender crab meat tossed with fettuccine and classic Alfredo sauce. Perfect for a cozy, elegant dinner.

12 oz fettuccine pasta

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1 cup whole milk

1 cup freshly grated Parmesan cheese

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

8 oz lump crab meat (fresh, canned, or imitation)

2 tablespoons chopped fresh parsley (for garnish)

Zest of 1 lemon (optional for brightness)

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Cook fettuccine in salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain and set aside.

In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Stir in heavy cream and milk. Bring to a simmer and cook for 2–3 minutes.

Add Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and red pepper flakes if using.

Gently fold in the crab meat. Simmer on low for 1–2 minutes until warmed through.

Add cooked fettuccine to the sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

Garnish with parsley and lemon zest. Serve immediately.

For extra flavor, stir in a splash of white wine or lemon juice.

Use real lump crab meat for the best texture and taste.

Add sautéed mushrooms, spinach, or peas for extra nutrition.

Sauce thickens as it cools—add warm cream or broth to reheat.