Cheesy Crab Alfredo Pasta
Fresh crab meat tossed in a homemade Alfredo parmesan cream sauce. Super creamy and cheesy!
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 929kcal
- 3/4 lb pasta shells
- 2 cups heavy cream
- 1/2 cup fresh parmesan cheese
- 1 shallot finely diced
- 1 red bell pepper diced
- 1/4 tsp old bay seasoning
- 1/8 tsp lemon zest
- 2 garlic cloves finely minced
- 1 lb fresh crab meat
- 1/2 cup mozzarella cheese
- salt and pepper to taste
Bring a large pot of water to a rapid boil and salt it generously. Cook the pasta according to packaging instructions.
Add some olive oil to a large skillet over medium-high heat. Add the shallots and red bell peppers, cook for 2-3 minutes. Stir in the fresh garlic and old bay seasoning and cook for 20 seconds.
Add the heavy cream, parmesan cheese, and lemon zest. Cook for 10-12 minutes, stirring occasionally. Season with salt and pepper.
Fold in the lump crab meat and mozzarella cheese.
Stir in the cooked pasta shells and check for seasoning. Garnish with fresh parsley and extra crab meat, if desired.
- Salt the pasta cooking water with a generous amount of kosher salt, that will help season the pasta.
- Do not add lemon juice to the sauce, only a pinch of lemon zest is all that's needed.
- If you want to add white wine, add some after cooking the shallots and garlic. Let it reduce by half and then pour in the heavy cream.
- Gently fold in the crab meat, do not break it up.
Calories: 929kcal | Carbohydrates: 71g | Protein: 42g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 230mg | Sodium: 1289mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2900IU | Vitamin C: 48mg | Calcium: 369mg | Iron: 2mg