Crab and Shrimp Fettuccine Alfredo Recipe

A few months ago, I shared my version of Pioneer Woman’s Fettuccine Alfredo and it’s easily been one of my more popular recipes. I mean, Parmesan, cream, and butter, what’s not to like?

On vacation in May, we took our 4th trip to Dauphin Island, Alabama (a full travel post about this soon, promise!) and we love to get fresh seafood while we’re there. We had fresh crab legs and shrimp for dinner one night, and actually had a bit leftover. I decided that crab and shrimp fettuccine Alfredo would be the perfect way to use up the leftovers the next night. It was a huge hit with everyone, but I think I loved it most of all!

Served with crusty bread, it’s the perfect summer night’s dinner, especially if you happen to have access to fresh shrimp and crab! (I wish I could remember the name of the bread we had. We bought it in Dauphin Island but it was shipped bi-weekly from New O’rleans. SO good!)

1 pkg fettuccine noodles
1 stick + 2 tsp. butter
1 cup heavy cream
2 cups grated fresh Parmesan
1 Tbs. fresh minced garlic (or 1.5 tsp. granulated)
1 tsp. cornstarch
salt and pepper
olive oil
1/2 pound fresh crab meat, steamed
1/2 pound fresh shrimp

Cook fettuccine noodles according to package directions, including oil in the water.
Meanwhile, melt the stick of butter and cream together, along with garlic, salt and pepper to taste.
Add ½ cup of grated Parmesan and stir until melted.
Add cornstarch to about 2 Tbs. of water and whisk well.
Slowly add cornstarch/water to sauce, stirring well.
Add ½ cup cheese to a large serving bowl then pour sauce over cheese.
Drain noodles and pour directly over cheese and sauce.
Add remaining one cup cheese over top of noodles and toss well.
Shrimp: Sautee shrimp in 2 tsp. butter until opaque.

 
[easyrecipe n="0"]
first published 7-9-15