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Crab Pappardelle Alfredo
This rich and creamy pasta dish pairs delicate lump crabmeat with a bright, citrus-infused Alfredo sauce. Wide pappardelle noodles are the ideal shape for the heavy cream, butter, and freshly grated Parmesan, holding up beautifully to the luxurious sauce. Fresh lemon juice, zest, and a hint of nutmeg cut through the richness, while chives and parsley add a fresh herbal finish. It is an elegant yet surprisingly quick meal, perfect for a special weeknight dinner or entertaining guests.
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
- 1Place a large skillet or saucepan over medium heat and melt the butter.
- 2Stir the minced garlic into the melted butter and cook for roughly 30 seconds until it becomes fragrant.
- 3Pour 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, making sure the liquid does not boil.
- 4Whisk 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.
- 5Transfer the pre-cooked pappardelle into the finished sauce, tossing the noodles thoroughly to coat them.
- 6Divide the creamy pasta evenly among serving plates and arrange the lump crabmeat over the top.
- 7Finish each plate with a garnish of chopped parsley and provide additional grated Parmesan for serving.
- 8Serve the finished pasta alongside a warm baguette and extra-virgin olive oil, or pair it with a crisp baby green salad dressed in vinaigrette.