Red Lobster Crab Alfredo
Lush, creamy, and loaded with luscious crab, this Red Lobster Crab Alfredo blends buttery pasta and Parmesan into a weeknight luxury. Cozy, crowd-pleasing, and easier than you think!
4
servings
Ingredients
Pasta
- 12 oz (340 g) linguine or fettuccine
Alfredo Sauce
- 6 tbsp (85 g) unsalted butter
- 4 oz (115 g) cream cheese softened, cut into cubes
- 1.5 cups (360 ml) half & half
- 1 cup (90 g) Parmesan cheese freshly grated, plus more for serving
- 0.5 tsp garlic powder or use 2 cloves garlic, minced and sautéed
- red pepper flakes optional, to taste
Finish & Serve
- 8 oz (225 g) lump crab meat drained and picked through for shells
- 2 tbsp parsley chopped, for garnish
- salt and black pepper to taste
Equipment
- Large pot
- Large skillet
- Tongs
- Cheese grater
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente (about 2 minutes less than the package recommends). Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, melt butter and cream cheese together in a large skillet over medium heat, stirring frequently until smooth. The mixture may look separated at first, but keep stirring until it combines.
- Gradually whisk in the half & half. Bring to a gentle simmer, stirring constantly, until slightly thickened and creamy.
- Introduce the Parmesan cheese in small handfuls, stirring after each addition to melt. Once the sauce is smooth, add garlic powder (and red pepper flakes if using). Season lightly with salt and pepper.
- Add drained linguine to the skillet and toss to coat. If the sauce is too thick or clings too tightly, gently stir in reserved pasta water a splash at a time until silky.
- Gently fold in the crab meat, being careful to keep the lumps intact. Heat through for 1–2 minutes (do not overmix).
- Serve immediately, topped with chopped parsley and extra Parmesan. Enjoy while hot!
Notes
Crab Alfredo is best enjoyed right after making, as the sauce is at its silkiest and crab at peak sweetness. For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat with a splash of milk or cream, stirring gently. Do not freeze.
Variations:
- Use shrimp instead of crab (sauté before adding).
- Swap in fettuccine or spaghetti if desired.
- Add sautéed mushrooms or spinach for vegetables.
- Mix up the cheese with Asiago or Pecorino Romano.
- Splash in white wine for a hint of acidity just after the butter melts.
Nutrition
Calories: 600kcal | Carbohydrates: 53g | Protein: 27g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 975mg | Potassium: 439mg | Fiber: 3g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 4mg | Calcium: 363mg | Iron: 3mg