Seafood and pasta – always a tasty combination.
Alfredo Crab Linguine
- 8 oz. linguine noodle uncooked
- 4 tbsp. butter 1/2 stick
- 1/4 cup heavy cream
- 1/2 tsp. old bay seasoning divided
- 1/4 tsp. garlic powder or 1 clove chopped fine.
- 1/2 tsp. salt
- 1/4 tsp. black pepper fresh ground preferred
- 2 tbsp. fresh parsley chopped
- 1/4 cup grated parmesan cheese
- 8 oz. crab meat
Cook the linguine per package instructions al dente style. While linguine is cooking melt the butter in a large skillet over medium heat. Add the cream and bring to a simmer. Stir in 1/4 tsp. old bay seasoning along with the garlic powder, salt, pepper, and chopped parsley.
Stir in the parmesan cheese and simmer until it begins to thicken.
Once the alfredo sauce has thickened add the crabmeat and let simmer for about a minute, just until it is warmed through. Drain the linguine and add it to the pan. Toss it all together and serve right away garnished with a sprinkle of old bay seasoning and fresh chopped parsley.
You can substitute imitation crab if you prefer a little less bold flavor. It's also easier on the budget.
Did you know: America has more varieties of crabs than anywhere else in the world. And, by the way, I am talking about crustaceans here.