Creamy Crab Pasta

5 from 3 votes

This Creamy Crab Pasta is a quick dinner that will have you feeling like you are at a high-end restaurant. The flavors of tarragon and lemon pair perfectly in the creamy crab sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: seafood recipe

Servings: servings

Calories: 478kcal

Author: Lisa Longley

Ingredients

8 ounces fettuccine (100 grams) cooked according to to package instructions
2 tablespoons unsalted butter
2 cloves garlic minced
1 tablespoon all-purpose flour
1 1/2 cups half and half (354.882 ml) read more about half and half here
1/3 cup Parmesan cheese (33 grams) shredded
1 teaspoon dried tarragon
1 teaspoon lemon zest
1/2 teaspoon kosher salt
dash freshly ground black pepper
8 ounces lump crab meat drained and picked through
fresh parsley for topping

Instructions

Cook the pasta according to package instructions. When finished, drain and rinse with cold water. Set aside.
8 ounces fettuccine
In a clean skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
2 tablespoons unsalted butter, 2 cloves garlic
Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. I like to eyeball about 2 tablespoons at a time, only adding more half and half after what you just added is absorbed, going quicker the more you add.
1 tablespoon all-purpose flour, 1 1/2 cups half and half
Once you have whisked in all of the half and half bring the dish to a low simmer. Stir in the Parmesan cheese, melting it to combine. Then stir in the tarragon, lemon zest, kosher salt, and black pepper. Taste and adjust seasonings as needed.
1/3 cup Parmesan cheese, 1 teaspoon dried tarragon, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, dash freshly ground black pepper
Stir in the pasta and lump crab meat. Add a splash more half and half if it is too thick. Top with fresh parsley and enjoy.
8 ounces lump crab meat, fresh parsley for topping

Nutrition