Ingrédients pour Al Lewis Spinach Fettuccine With Crab Sauce
- 1 pound Spinach Fettuccine
- 2 tablespoons Olive Oil
- 2 finely chopped Shallots
- 1 (10.75 ounce) can lump Crabmeat, drained
- Butter
- Fresh Tomatoes
- ½ cup Heavy Cream
- Chablis
- Dried Parsley
- ¼ cup grated Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Al Lewis Spinach Fettuccine With Crab Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Al Lewis Spinach Fettuccine With Crab Sauce
- Bring a large pot of salted water to a rolling boil. Add 1 pound fettuccine and cook for 3-6 minutes, or until al dente. Drain, reserving about ½ cup pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 2 finely chopped shallots and cook for 1-2 minutes, until softened.
- Stir in 10 ounces fresh spinach and cook until wilted (about 2 minutes).
- Add 1 (10.75 ounce) can lump crab meat, drained, ½ cup heavy cream, ¼ cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon lemon juice, salt and pepper to taste. Cook for 2-3 minutes, stirring constantly, until heated through and sauce has thickened slightly. Add reserved pasta water if sauce is too thick.
- Add the cooked fettuccine to the skillet and toss to coat with the sauce.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
148g
Carbs
19g
