Seafood Alfredo Recipe

Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute.
Pour in cream, salt, and pepper and reduce to medium-low heat, stirring constantly. Do not boil. Gently simmer until sauce thickens and coats the back of a spoon; about 10 minutes. When sauce thickens, sprinkle 1/2 cup Parmesan cheese and continue stirring another minute. Reduce heat to low.
Add crab, stirring to combine.
Meantime, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; about 3-4 minutes. Drain.
Toss cooked pasta into the sauce, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Note: For a fast and easy alternative to making fresh alfredo sauce, you may substitute prepared jarred alfredo sauce. Just add canned crab and garnish with parmesan cheese.

Comments

Anonymous
It says 1 package of Angel Hair Pasta. I think this is too much. Please specify how MUCH in a package. Luckily I did not use the whole thing. Tastes fine otherwise.

about 1 year ago
Chef Heather (Food on the Table)
Hi Anonymous! I have edited the recipe to be more clear and show the exact amount of pasta. However, since cooking is about making recipes your own based on your taste and preference, feel free to use more or less pasta than written above depending on how 'saucy' you like it.

about 1 year ago
Carissa
I made this recipe with shrimp instead of the crab and it was wonderful! The sauce is delicious! I am going to use this sauce for all kinds of pasta!

10 months ago
Anonymous
Needs a little extra flavor for the sauce, but very good. and I prefer imitation crab.

9 months ago
Donna (Food on the Table)
My mom always used to saute a little finely diced onion and garlic in butter/olive oil, then add in some lobster bisque and half and half, and then a large can of really good crab (picked through for shells). A little salt, white pepper, a bay leaf or some Old Bay Seasoning, a hint of nutmeg and cayenne, and then a really good splash of sherry to finish. So, so wonderful! Occasionally we'd have it on pasta and add some parm, but most times, we actually would just have it on toast points. This was my ultimate comfort food as a kid!

9 months ago