Dungeness Crab Alfredo Pasta
Declan Chapin
Indulge in the ultimate comfort dish with this Dungeness Crab Alfredo Pasta—a luxurious blend of sweet, tender Dungeness crab and creamy, garlicky Alfredo sauce, all tossed with perfectly cooked pasta. The richness of the sauce enhances the delicate crab flavor, while a touch of lemon zest and fresh herbs add brightness to every bite. Finished with a sprinkle of Parmesan cheese and a hint of cracked black pepper, this dish is both elegant and satisfying—perfect for a special occasion or an elevated weeknight dinner.
Ingredients
8oz Wild Dungeness Crab Meat
12 oz fettuccine or linguine
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt (adjust to taste)
¼ tsp black pepper
1-2 tsp red pepper flakes (to taste)
1 tbsp chopped fresh parsley (plus more for garnish)
Zest of 1 lemon
1 tbsp lemon juice
Directions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter.
Add the garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring to combine.
Reduce heat to low and let the sauce simmer for 3-4 minutes, stirring occasionally.
Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes.
Let the sauce simmer gently until the cheese is melted and the sauce thickens slightly.
Add the Dungeness crab meat, lemon zest, and lemon juice. Stir gently to combine.
Toss in the cooked pasta, using tongs to coat it in the sauce.
If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
Sprinkle with chopped parsley and extra Parmesan cheese.
Serve immediately with crusty bread or a side salad for a complete meal.
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