Ingredients for Al Lewis Spinach Fettuccine With Crab Sauce
- Spinach Fettuccine
- Olive Oil
- 2 shallots, finely chopped
- Crabmeat
- Butter
- Fresh Tomatoes
- ½ cup heavy cream
- Chablis
- Dried Parsley
- ¼ cup grated Parmesan cheese, plus extra for garnish
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
148g
Carbs
19g
