Fettuccine Alfredo With King Crab Leg Meat Recipe 33

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FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT



Fettuccine Alfredo With Shrimp & Crab Meat image

Make and share this Fettuccine Alfredo With Shrimp & Crab Meat recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fettuccine, boiled and strained
1/4 lb unsalted butter, clarified
4 cloves garlic, minced
salt and pepper
1 quart heavy whipping cream or 1 quart half-and-half
4 ounces parmesan cheese
1 lb shrimp, boiled and cleaned
1/2 lb lump crabmeat, cartilage removed
1/2 cup chopped parsley

Steps:

  • In saucepan, sauté garlic and butter lightly- do not burn.
  • Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
  • Add Parmesan cheese, stirring after about 1 minute.
  • Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 1192.6, Fat 84.6, SaturatedFat 50.6, Cholesterol 526.6, Sodium 1228.7, Carbohydrate 61.9, Fiber 2.7, Sugar 1.9, Protein 47.4

FETTUCCINE ALFREDO WITH KING CRAB LEG MEAT RECIPE - (3.4/5)



Fettuccine Alfredo with King Crab Leg Meat Recipe - (3.4/5) image

Provided by flour_arrangements

Number Of Ingredients 10

3/4 pound fettuccine
2 tablespoons butter
2 tablespoons garlic, chopped
10 button mushrooms, quartered
12 canned artichoke heart halves
1/4 cup dry white wine
1 pint heavy cream
1/2 cup Parmesan cheese, grated
1 pound king crab leg meat
2 tablespoons fresh parsley, chopped

Steps:

  • Cook fettuccine according to package directions. Drain and reserve. Heat butter in a large saute pan over medium heat. Add garlic and saute for 30 seconds. Add mushrooms and saute until lightly browned. Add artichokes and toss with mushrooms and garlic. Deglaze the pan with wine for 30 seconds. Add cream and Parmesan; simmer to reduce and thicken for 1-2 minutes. Add crab and reserved fettuccine and toss to thoroughly heat and coat. Divide among 4 pasta bowls or plates and sprinkle with chopped parsley.

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