Fettuccine Alfredo with Broccoli and Crab

My cooking style has changed quite a bit over the years, but there are a handful of dishes I've been making forever that never seem to get old. One of those just happens to be Fettuccine Alfredo. It was always my favorite dish to order on the odd occasion we ate out as a family, so it shouldn't come as any great surprise when I say it went to the top of the list of things I wanted to learn how to make once my parents put me in charge of making Saturday night dinner at the tender age of 9. 

As the years went on I began to put my own spin on the dish by adding chopped broccoli, imitation crab meat, and a ton of extra garlic. It was, and still is, my go-to recipe whenever I want to impress someone with my badass cooking skills, yet don't want to spend all night in the kitchen.

I still remember the first time I made it for my husband—he officially dubbed "Awesome Pasta." It still makes me chuckle every time he asks when I'm going to make that awesome pasta again. He's lucky it's one of my favorite meals since that means I'll make it every time he asks.

Fettuccine Alfredo w/ Crab aka Awesome Pasta | Not Starving Yet

Awesome Pasta

 

makes 6 - 8 servings

 

Ingredients


¼ cup salted butter
3-5 garlic cloves, minced (or more, you can never have too much garlic)
2 cups whipping cream
1 cup frozen broccoli, chopped
8 ounces imitation crab meat, shredded
½ cup Parmigiano-Reggiano, freshly grated
freshly ground pepper, to taste
18 ounces refrigerated fettuccine noodles


 

Directions

 

  • Bring a large pot of water to a boil. While waiting, place butter in a saucepan and allow it to melt over medium heat. Add garlic and cook until fragrant, approximately 5 minutes. Add whipping cream, then reduce heat to low and simmer until the mixture reduces slightly and starts to thicken; approximately 15 minutes. While the sauce is cooking, make sure to stir frequently so the bottom doesn't burn.

  • Once the sauce has thickened add broccoli, shredded crab meat, and freshly grated Parmigiano-Reggiano. Cook until the broccoli has warmed through, then season with freshly ground pepper.

  • Add pasta to the boiling water and cook according to package directions, usually 2 - 3 minutes. Once cooked drain the pasta well, cover with sauce, and serve immediately (topped with plenty of extra cheese.)