Fettuccine Alfredo With Thai Red Curry And Lumb Crab Meat Recipes

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CRAB FETTUCCINE ALFREDO



Crab Fettuccine Alfredo image

"This is one recipe I just can't resist," writes Chris Carattini from Laramie, Wyoming. "It's so delicious and simple to put together-but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1/4 cup butter
2 teaspoons all-purpose flour
3/4 cup 2% milk
1/2 cup imitation crabmeat
1/2 cup cubed cooked chicken
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh broccoli
1/3 cup chopped zucchini
2 teaspoons minced fresh parsley
Salt and pepper to taste, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.

Nutrition Facts : Calories 668 calories, Fat 34g fat (20g saturated fat), Cholesterol 136mg cholesterol, Sodium 681mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 36g protein.

CRAB ALFREDO



Crab Alfredo image

Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.

Provided by LisaJ

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
½ teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
½ cup grated Parmesan cheese
8 ounces crabmeat, flaked

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
  • Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
  • Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Nutrition Facts : Calories 648.5 calories, Carbohydrate 52.6 g, Cholesterol 140.6 mg, Fat 37.2 g, Fiber 2.2 g, Protein 27.6 g, SaturatedFat 22.4 g, Sodium 516 mg, Sugar 2.3 g

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT



Fettuccine Alfredo With Shrimp & Crab Meat image

Make and share this Fettuccine Alfredo With Shrimp & Crab Meat recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fettuccine, boiled and strained
1/4 lb unsalted butter, clarified
4 cloves garlic, minced
salt and pepper
1 quart heavy whipping cream or 1 quart half-and-half
4 ounces parmesan cheese
1 lb shrimp, boiled and cleaned
1/2 lb lump crabmeat, cartilage removed
1/2 cup chopped parsley

Steps:

  • In saucepan, sauté garlic and butter lightly- do not burn.
  • Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
  • Add Parmesan cheese, stirring after about 1 minute.
  • Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 1192.6, Fat 84.6, SaturatedFat 50.6, Cholesterol 526.6, Sodium 1228.7, Carbohydrate 61.9, Fiber 2.7, Sugar 1.9, Protein 47.4

RED THAI BEEF CURRY



Red Thai Beef Curry image

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Provided by The Flying Chef

Categories     Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chuck (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r) or 1 kg rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
2 tablespoons peanut oil
1 brown onion, sliced
3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef bouillon granules, concentrate (cube, powder, paste etc..)
1/2 cup water
3/4 cup coconut milk
1 teaspoon fish sauce
1 tablespoon lime juice
200 ml coconut cream
1 teaspoon sugar
1/4 cup fresh coriander, Chopped

Steps:

  • Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
  • Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
  • Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
  • Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
  • Serve with Thai fragrant rice such as Jasmine.

CRAB ALFREDO



Crab Alfredo image

I improvised this recipe when I was looking for quick Lenten dishes, but it has become a favorite for my husband and me all year long. -Esther Pittello, Chicopee, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup chopped onion
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup prepared Alfredo sauce
2 tablespoons chicken broth
1 package (8 ounces) imitation crabmeat, flaked
2 cups hot cooked fettuccine or pasta of your choice

Steps:

  • In a skillet, saute onion in butter until tender. Add mushrooms; cook and stir for 3 minutes or until tender. Stir in the sauce and broth until blended. Add the crab. Reduce heat; cook for 10 minutes or until heated through, stirring occasionally. Serve over pasta.

Nutrition Facts : Calories 552 calories, Fat 20g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 1246mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

FETTUCCINE ALFREDO WITH KING CRAB LEG MEAT RECIPE - (3.4/5)



Fettuccine Alfredo with King Crab Leg Meat Recipe - (3.4/5) image

Provided by flour_arrangements

Number Of Ingredients 10

3/4 pound fettuccine
2 tablespoons butter
2 tablespoons garlic, chopped
10 button mushrooms, quartered
12 canned artichoke heart halves
1/4 cup dry white wine
1 pint heavy cream
1/2 cup Parmesan cheese, grated
1 pound king crab leg meat
2 tablespoons fresh parsley, chopped

Steps:

  • Cook fettuccine according to package directions. Drain and reserve. Heat butter in a large saute pan over medium heat. Add garlic and saute for 30 seconds. Add mushrooms and saute until lightly browned. Add artichokes and toss with mushrooms and garlic. Deglaze the pan with wine for 30 seconds. Add cream and Parmesan; simmer to reduce and thicken for 1-2 minutes. Add crab and reserved fettuccine and toss to thoroughly heat and coat. Divide among 4 pasta bowls or plates and sprinkle with chopped parsley.

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

FETTUCCINE ALFREDO WITH THAI RED CURRY AND LUMB CRAB MEAT



FETTUCCINE ALFREDO WITH THAI RED CURRY AND LUMB CRAB MEAT image

Categories     Pasta     Boil

Number Of Ingredients 15

1 box fettuccine
1 T. unsalted butter
1 garlic clove; minced
1 ¼ C. heavy cream
Salt, white pepper
½ C. grated Parmesan cheese
Juice of ½ lemon
1 T. Thai red curry paste*
Cayenne pepper; a pinch
1 small container good quality lump crab meat (I used Whole
Foods Market brand)
Lemon zest
Italian flat-leaf parsley; chopped roughly
*Thai red curry paste can be found in your local grocers' ethnic
food aisle.

Steps:

  • Bring a large pot of water to a boil. Once it's ready, add a generous sprinkle of salt to the water. Add the fettuccine noodles; stir. Allow to cook until al dente, about 10 minutes. While this cooks, get started on the sauce. In a large saucepan, add the butter and allow to melt slightly. Add in the garlic and fry slightly for about 30 seconds. Pour in the heavy cream, salt, white pepper, lemon juice, and allow to come to a gentle boil; stirring. Lower the heat and add the Parmesan cheese. Once it's melted thoroughly, add the Thai red curry and using a whisk, allow to incorporate into the sauce completely. Taste for seasonings. Add a pinch of cayenne pepper and then gently stir in the lump crab meat. Once the fettuccine noodles are cooked al dente, add them directly into the saucepan with the alfredo-thai red curry sauce and mix gently to combine. Feel free to add pasta water to loosen the sauce, if necessary. Serve pasta in big bowls and garnish with lemon zest, parsley, and another sprinkle of cayenne pepper on top. Provecho!

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