Fettuccine Alfredo with Crab

 Fettuccine Alfredo with Crab

 Fettuccine Alfredo with Crab


1 lb. lump crabmeat

8 Tbsp. butter

24 oz. heavy cream

1 c. sun-dried tomatoes (in oil), chopped

1 c. grated Parmesan cheese

1 c. grated Romano cheese

8 oz. snow peas, trimmed and blanched

1 lb. fettuccini

fresh basil to garnish


Cook fettuccine according to package directions. Rinse with cold water, set aside.

Heat large saute? pan and add butter and cream, bring to boil. Reduce heat and simmer until cream begins to turn pale yellow and reduces by 25%.

Stir in sun-dried tomatoes and cheeses until sauce is smooth.Gently stir in crab meat, then add snow peas and fettuccine. Stir until well combined and heated throughout.

Garnish with fresh basil and serve.

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