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Creamy Crab Pappardelle Alfredo
Sweet lump crabmeat meets a bright, citrus-infused cream sauce in this luxurious pasta. Wide pappardelle noodles are the ideal shape for catching every drop of the heavy cream, butter, and freshly grated Parmesan. Fresh lemon juice and a hint of nutmeg cut through the richness, while chives and parsley add a fresh herbal finish. It's an elegant dish that feels like fine dining but comes together right on your stovetop. You'll love how the delicate seafood balances the decadent sauce.
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh chives
- ¼ cup grated Parmesan (preferably freshly grated), plus more for serving
- Salt and freshly ground black pepper
- 8 to 10 ounces pappardelle, cooked according to package directions
- 8 to 10 ounces lump crabmeat
Instructions
- 1Melt the butter in a large skillet or saucepan over medium heat. Stir in the minced garlic and cook for about 30 seconds until fragrant. Watch it closely so it doesn't burn and turn bitter.
- 2Pour the heavy cream into the pan and bring it to a gentle simmer. Decrease the heat to low and continue simmering for 5 to 8 minutes. Do not let the liquid boil, or the cream might separate.
- 3Whisk the lemon zest, lemon juice, nutmeg, parsley, chives, and Parmesan into the cream mixture. Taste the sauce and adjust the seasoning with salt and black pepper.
- 4Transfer the cooked pappardelle into the finished sauce, tossing the noodles thoroughly to coat them.
- 5Divide the creamy pasta evenly among serving plates and gently arrange the lump crabmeat over the top. Finish each plate with a garnish of chopped parsley and extra grated Parmesan.
Notes
- Prep: Gently pick through the lump crabmeat before using to ensure there are no stray shell fragments.
- Timing: Start boiling your pasta water before you begin the sauce so the pappardelle is hot and ready to toss right when the cream reduces.
- Serving: Pair this rich pasta with a warm baguette and extra-virgin olive oil, or a crisp baby green salad dressed in a light vinaigrette.