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Copycat Red Lobster Crab Alfredo

A rich and creamy restaurant-style pasta dish featuring tender lump crab meat tossed in a decadent Parmesan and Romano garlic cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce
  • 1 lb fettuccine pasta
  • 1/4 cup unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 1/2 cup grated Romano cheese freshly grated
  • 1 lb lump crab meat picked over
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 tbsp fresh parsley chopped
  • 1 whole lemon cut into wedges for serving

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Cooking Process
  1. Boil the fettuccine in salted water until al dente, reserve 1/2 cup of pasta water, and drain.
  2. Melt butter in a large skillet over medium heat and sauté minced garlic for 1-2 minutes until soft.
  3. Pour in heavy cream and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low and whisk in Parmesan and Romano cheeses until smooth.
  5. Season the sauce with salt, black pepper, and optional cayenne pepper.
  6. Fold in lump crab meat and heat gently for 2-3 minutes.
  7. Add the cooked pasta to the skillet and toss with tongs, adding reserved pasta water if needed to adjust consistency.
  8. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

Notes

Use freshly grated cheese for the best melting consistency. Store leftovers in an airtight container for up to 3 days and reheat gently on the stove with a splash of cream.