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Linda's Fettuccine Crabmeat And Veggies In Creamy Cheese Sauce Recipe

Indulge in this decadent crab fettuccine recipe! Tender crabmeat, vibrant asparagus and carrots, all tossed in a creamy pecorino romano cheese sauce and served over perfectly cooked fettuccine. This elegant yet easy-to-make dish is perfect for a romantic dinner or a special occasion. Served with garlic bread, a simple salad, and your favorite wine – it's a meal fit for royalty!

Prep Time 20 mins
Cook Time 120 mins
Calories 1679.5 kcal
Protein 80g
Rating 4.7 (10 Reviews)
Linda's Fettuccine Crabmeat And Veggies In Creamy Cheese Sauce 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Linda's Fettuccine Crabmeat And Veggies In Creamy Cheese Sauce

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How to Make Linda's Fettuccine Crabmeat And Veggies In Creamy Cheese Sauce

  1. Clean 1 pound of crabmeat.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
  3. In a large plate, toss the crabmeat with 2 tablespoons of all-purpose flour.
  4. Remove crabmeat pieces from the flour, shaking off excess, and add to the skillet.
  5. Cook until lightly browned, about 3-5 minutes. Remove from skillet and set aside on paper towels to drain.
  6. In a medium saucepan, melt 4 tablespoons of butter over low heat.
  7. Add 2 cloves of minced garlic and cook for 1 minute, do not brown.
  8. Pour in 1 cup of heavy cream and stir until warmed through.
  9. Stir in ¾ cup grated pecorino romano cheese until melted and smooth.
  10. Add 1 cup thinly sliced carrots and 1 cup asparagus spears. Simmer for 10 minutes, or until tender-crisp.
  11. Stir in 1 cup of chopped tomatoes and cook until veggies are tender but not mushy, about 5 minutes.
  12. Add the cooked crabmeat and heat through. Do not overcook.
  13. Reduce heat to low and keep warm.
  14. In a large pot, bring 6 quarts of salted water to a boil. Add 1 teaspoon of olive oil to prevent sticking.
  15. Add 1 pound of fresh fettuccine and cook for 4 minutes, or according to package directions if using dried pasta.
  16. Drain pasta in a colander.
  17. Add the drained pasta to the pan with the warm sauce.
  18. Season with salt and freshly cracked black pepper to taste.
  19. Toss gently until the pasta is well coated.
  20. Serve immediately on a platter, sprinkled with the remaining ¼ cup of pecorino romano cheese and a light dusting of freshly cracked black pepper.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

16g

Fat

335g

Carbs

29g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Eggs Dairy Pasta Seafood Vegetables American European Dinner Party Fall Holiday Event Romantic Spring Winter Italian Crab Cheese Seasonal Comfort Food Savory Sauces Pasta Rice And Grains Shellfish Asparagus Carrots Tomatoes Taste Mood Savory Presentation Served Hot 4 Hours Or Less