Crab Fettuccine Alfredo

Ingredients

1 lb fettuccine pasta

1⁄2 cup butter

3 cloves garlic, minced

3 tbsp all-purpose flour

2 cups milk

1 cup heavy cream

1 cup freshly grated Parmesan cheese, plus more for serving

1 tsp garlic powder

1 tsp onion powder

1 lb lump crab meat, drained and picked over for shells

1⁄4 cup chopped fresh parsley

Salt and pepper to taste

Instructions

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux.

Gradually whisk in the milk and heavy cream. Bring to a simmer and cook for 5-7 minutes, whisking frequently, until thickened.

Remove from the heat and stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and incorporated.

Gently fold in the crab meat and parsley, being careful not to break up the lump crab too much.

Add the cooked fettuccine to the sauce and toss to coat the noodles evenly.

Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.

Prep Time: 10min   Cooking Time: 30 min

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