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Red Lobster Crab Alfredo Recipe

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4.8 from 131 reviews

A creamy and indulgent Red Lobster Crab Alfredo recipe featuring tender linguine pasta tossed in a rich Parmesan and cream cheese Alfredo sauce, delicately flavored with garlic and red pepper flakes, and generously mixed with succulent crab meat. This dish is perfect for a comforting seafood dinner that’s quick to prepare.

Ingredients

Pasta

  • 16 ounces linguine pasta

Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup cream cheese
  • 2 cups half & half, room temperature
  • 1 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste

Seafood & Garnish

  • 1 pound crab meat (fresh or canned)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook Pasta: In a large pot of salted boiling water, cook the linguine pasta until about 2 minutes before it reaches al dente, following the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
  2. Melt Butter and Cream Cheese: While the pasta is cooking, melt the unsalted butter and cream cheese together in a medium skillet over medium heat. Stir constantly until the mixture is smooth and fully combined.
  3. Add Half & Half and Simmer: Slowly pour in the room temperature half & half, bringing the sauce to a gentle simmer. Reduce the heat to low to prevent scorching.
  4. Incorporate Parmesan Cheese: Add the freshly grated Parmesan cheese gradually in small handfuls, stirring continuously to ensure it melts smoothly into the sauce and creates a creamy texture.
  5. Season Sauce: Stir in the garlic powder and, if using, red pepper flakes. Season with salt and freshly ground black pepper to your taste preference.
  6. Toss Pasta and Sauce: Add the cooked linguine into the skillet with the Alfredo sauce and toss well to evenly coat the pasta with the creamy sauce.
  7. Fold in Crab Meat: Gently fold in the crab meat, being careful to keep the larger chunks intact to maintain texture and flavor.
  8. Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water a little at a time, stirring continuously until you reach the desired consistency.
  9. Serve: Plate the crab Alfredo immediately, garnishing with chopped fresh parsley and extra freshly grated Parmesan cheese. Enjoy your delicious seafood pasta!

Notes

  • Use fresh crab meat for the best flavor, but canned crab meat is a convenient alternative.
  • Reserve pasta water to thin the sauce without diluting its flavor.
  • Adjust the amount of red pepper flakes to control the level of heat in the dish.
  • Serve immediately for best texture and flavor; leftovers can be refrigerated and gently reheated with a splash of milk.
  • Parmesan cheese is key for authentic flavor; use freshly grated rather than pre-grated.

Find it online: https://oliviabakes.com/red-lobster-crab-alfredo-recipe/