Monday, April 28, 2008

Garlic Crab Fettuccine Alfredo

Recipe of the Week - April 27th 2008
Our Alfredo Sauce Recipe is ideal for any Seafood combination. We have chosen Cracked Crab Meat for this recipe because it is already pre-cooked and only requires 1 to 2 minutes to warm in the sauce. To use Wild Jumbo Shrimp, Giant Sea Scallops, fish, or shellfish, you would add a step to sauté those ingredients in a separate skillet while preparing the Alfredo Sauce.

3 Cloves of Garlic (Chopped or Sliced)
4 Tbsp Olive Oil
2 cups Whipping (Heavy) Cream
1 cup Parmesan or Asiago Cheese, freshly grated (50/50 Asiago/Parmesan is great too)
4 Tbsp Unsalted Butter
Ground/Cracked Black Pepper to Taste
1lb Wild Ocean Seafoods® Dungeness Crab Meat, King Crab Meat or Antarctic Crab Meat.
1lb Dry Fettuccine Noodles (Ronzoni or Barilla work the best)
Tom Douglas Smoked Paprika Rub

Boil your Pasta with a little Sea Salt & Olive Oil, rinse in cold water to stop the cooking & set aside. Alternatively, start the pasta in the already boiling water after the garlic is sautéed.
In a large (12in) Sauté Pan, add 4tbsp of Olive Oil and heat on medium.
Add Chopped/Sliced Garlic and Sauté until light brown. (We love Garlic, but you can delete this step or add more Garlic to suit your tastes).
Reduce heat, add butter to melt.
Stir in whipping cream and blend well. (Warming the cream in the microwave will avoid curdling, which may occur if the cold cream is added to the hot butter)
Increase heat to Med/Low, add cheese and stir until sauce thickens. Do not boil.
Thicken sauce with more cheese, or thin with more cream. The Alfredo sauce should be creamy, not pasty or runny.
Add Crab Meat & fold into sauce, heat for 1-2 minutes. The crab is already cooked! You are only heating it up!
Add Pasta & Fold together.
Garnish with a Sprinkle of Tom Douglas Smoked Paprika




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