Latest Dish Menu Crab Alfredo

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Crab Alfredo

"Simply positioned, scrumptious! A little on the decadent side, but it can be made with fats-free 1/2-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a pleasing salad, and a glass of Chardonnay."

Ingredients :

eight ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
half teaspoon cayenne pepper
2 cups half of-and-1/2
1 (4 ounce) bundle cream cheese, softened
1/2 cup grated Parmesan cheese
8 oz crabmeat, flaked

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

Bring a big pot of lightly salted water to a boil. Add pasta and cook dinner for eight to ten minutes or till al dente; drain. Keep warm and included.
Meanwhile, soften the butter in a huge saucepan over medium warmth. Add the minced garlic and cook dinner till garlic releases its aroma, about 2 mins, being cautious not to allow the garlic brown. Stir within the flour, salt, pepper, and cayenne pepper. Reduce warmth, and cook, stirring constantly for about 2 mins. Add the half of-and-1/2 and stir over medium warmness until barely thickened, about three mins.
Add the cream cheese and Parmesan cheese to the sauce and stir till cheeses melt and mixture is smooth. Mix within the crabmeat and preserve cooking till crabmeat is heated thru, approximately three mins.
Divide the fettucine between 2 plates or bowls and pinnacle with the crab sauce.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it evenly, and make smooth-up less difficult.

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