Thursday, April 8, 2010

Crabmeat and Sherry Fettuccine Alfredo (by The Big Cheese)

A big thanks to “Momma Cheese” for giving me the recipe book “The Dinner Doctor”. It is a fun recipe book that is jammed packed with quick/easy/yumm-O recipes.

I loved this recipe for many different reasons.
Reason #1: I love ANYTHING with Alfredo sauce!
Reason #2: Crabmeat and I are BFF’s
Reason #3: It takes 8 minutes to prep, and 12 minutes to cook…hello, convenience!

What you need:
8 ounces fettuccine
1 tablespoon olive oil
1 cup chopped red bell pepper
1 container (10 ounces) refrigerated Alfredo-style pasta sauce
2 tablespoons medium-dry sherry
Cayenne pepper
2 cans (6 ounces each) lump crabmeat, drained and picked over
2 tablespoons chopped fresh parsley, for garnish
¼ cup pre-shredded Parmesan cheese, for garnish

How it’s made:
1. Cook the pasta in a large pot of boiling H20 for 12 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper; reduce heat to medium and stir, cooking for 2-3 minutes.
3. Stir in the pasta sauce, sherry and season cayenne pepper to taste. Bring this mixture to a boil, stirring. Remove the skillet from the heat and fold in the crabmeat.
4. Drain pasta, spoon in the crab sauce. Serve at once, garnished with the parsley and Parmesan cheese.

"Momma Cheese" - thanks for sharing the love of cooking! I love you!

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