Crab Linguine Alfredo | Corelle Cornflower Lunch Plates

I feel like a chef when I make this delicious alfredo. I love seafood, and I love crab! This is a savory, rich and amazing entrée. Since I posted it on my Instagram stories, I had several people ask me for the recipe. I hope you like it! A tip I have learned with alfredo sauce, is that you can thin it out by adding a bit of chicken broth or water. Sometimes it can be thick and to make it creamy, you’ll want to add it bit of liquid to it, until it is perfect to your taste! I prefer to use chicken broth to keep flavor in the sauce.

I think pasta dishes are better as leftovers sometimes – lol. I made this dish on Sunday for my husband’s father’s day dinner. We had it for lunch today, it was even better!

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About this Corelle Blue Cornflower Piece

Features: Corelle Classic Cornflower Lunch Plate

Size: 8.5”

Pattern Pictured: Blue Cornflower

Material: Triple layer strong glass

Safe for: Microwave, preheated oven and dishwasher

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Crab Linguine Alfredo

Watch my video on my Instagram

Ingredients

8 oz. cooked crab (can also add shrimp or scallops)

8 oz. linguine

1 green onion, chopped

2 garlic cloves, chopped

6 tablespoons butter

4 tablespoons flour

2 cups of half and half or Heavy Whipping Cream for more richness

2 tablespoons cream cheese (optional for more creamy)

½ cup grated Parmesan cheese

1 teaspoon cayenne powder or paprika

Parsley for garnish (fresh or dried)

Salt and pepper to taste

Chicken broth or water – optional to thin out sauce, creamy or lighter.

1. Cook pasta according to package and set aside. I add a salt, a clove of garlic, slice of onion and one bay leaf to my pasta water.

2. Melt 2 tablespoons of butter in a saucepan (med heat). Add garlic, onion and crab. Cook for about 3 minutes, season with salt, pepper and cayenne. Transfer crab to a small bowl and set aside.

3. Melt 4 tablespoons of butter into the same saucepan, add the flour and stir until the butter and flour are combined.

4. Add the half and half, stir and add cream cheese and Parmesan cheese. Mix until it is a thick sauce (to thin it, add water or chicken broth until it is the consistency you like).

5. Let the sauce simmer for about 5 minutes on low heat while stirring occasionally.

6. Once you have the sauce to your preferred thickness, add the crab and linguine pasta or serve the sauce over the pasta if you prefer to not combine the linguine and sauce all at once.

7. Garnish with parsley and Parmesan cheese