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Perfect Crab Alfredo Seafood Pasta Recipe Easy Elegant Dinner Idea

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A creamy, buttery alfredo sauce paired with tender crab meat and al dente pasta creates an elegant yet approachable seafood pasta dish perfect for quick, fancy dinners.

Ingredients

Scale
  • 12 ounces (340 g) fettuccine or linguine pasta
  • 8 ounces (225 g) fresh lump crab meat, picked over for shells (can substitute with canned lump crab)
  • 4 tablespoons (57 g) unsalted butter, softened
  • 1 cup (240 ml) heavy cream, full-fat
  • 2 ounces (56 g) cream cheese, softened
  • 3 cloves garlic, minced
  • 1 cup (100 g) freshly grated Parmesan cheese
  • ½ cup (120 ml) dry white wine (like Sauvignon Blanc, optional but recommended)
  • 2 tablespoons fresh parsley, chopped
  • Zest and juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, melt 4 tablespoons (57 g) of unsalted butter in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  3. Pour in ½ cup (120 ml) of dry white wine to deglaze the pan, scraping up any fond. Let it simmer for about 3 minutes until reduced by half.
  4. Stir in 1 cup (240 ml) heavy cream and 2 ounces (56 g) softened cream cheese. Whisk gently until smooth and creamy.
  5. Lower heat to medium-low, then gradually add 1 cup (100 g) freshly grated Parmesan cheese, stirring constantly. Season with salt and pepper to taste. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
  6. Gently fold in 8 ounces (225 g) of crab meat, being careful not to break up the lumps. Add the drained pasta and toss to coat evenly with the sauce. Warm through for 2-3 minutes.
  7. Remove from heat, then stir in the zest and juice of half a lemon along with 2 tablespoons chopped fresh parsley.
  8. Serve immediately, optionally garnished with extra Parmesan and parsley.

Notes

Do not overcook the crab to keep it tender and flaky. Use fresh garlic for best flavor. Keep heat medium-low to prevent sauce curdling. Reserve pasta water to adjust sauce consistency. If sauce separates, lower heat and whisk in a splash of cream or pasta water.

Nutrition

Keywords: crab alfredo, seafood pasta, creamy pasta, easy dinner, elegant dinner, fettuccine, linguine, crab meat, white wine sauce

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