Crab Fettuccini
(from Lucianolinda’s recipe box)
Source: Southern Living- Rosie Melis, Charleston, South Carolina
Serves 4 peopleCategories: Pasta-Pasta Sauce- Pizza
Ingredients
- 1 lb. fresh lump crabmeat
- 1/2 cup butter or margarine
- 2 garlic cloves, pressed
- 1 1/2 cups half-and-half
- 1 (9oz.) pkg. refrigerated fettuccine, cooked
- 1/2 cup refrigerated shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp. freshly ground pepper
Directions
- Drain crabmeat, removing any bits of shell.
- Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half-and-half, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
- Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently. Serve immediately.