Pasta - Crab or Shrimp Fettuccine Alfredo
Tastes decadent, but it's actually based on a recipe from Cooking Light. Serve with a steamed vegetable or salad and a nice Chardonnay."Surprisingly easy and delicious...a keeper for sure! If you love crab, this is a nice variation with no butter...the delicate crab is complimented by the sauce." - katehandel
Yield: 2 Servings Ready in 30 minutes
favorite of 117 people 91 people want to try
Verified by stevemur
|1 9-ouncepackage fresh fettuccine|
|1 poundDungeness Crab; cooked and removed from shells (or substitute peeled shrimp)|
|2 green onions; chopped|
|2 garlic cloves; minced|
|1 tablespoonolive oil|
|1/2 cup (2 ounces)grated Parmigiano-Reggiano cheese|
|3 tablespoons1/3-less-fat cream cheese|
|1/4 teaspoonfreshly ground black pepper|
|2 tablespoonsfresh parsley; chopped|
Pasta - Crab or Shrimp Fettuccine Alfredo Preparation
1. Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add
onions and garlic (and shrimp, if using) and saute for 4 minutes (or until shrimp are done). Remove from pan; keep warm.
3. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and crab (or shrimp). Sprinkle with parsley.
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