Parmesan Cheese for Crab Pasta
One of the things that makes this recipe so delightful is the Parmesan cheese that we melt into the sauce to make it extra creamy. As you know, I’m going to advise that you grate the cheese from the block. It will add just another minute or two to the prep of the recipe but it will make a world of difference. Pre-shredded cheese is coated in preservatives that keep it from clumping in the package, but it also prevents the cheese from melting well. In this ridiculously simple stove top dinner, we are combining linguine, lump crab meat, and a fabulous homemade cream sauce to make a dinner that is done in just 20 minutes. This is perfect for entertaining, but it is easy enough to make a weeknight dinner feel like a special treat, something I think we could all use more of. If real crab isn’t in your budget and you want to use imitation crab meat, you totally can. It is cheaper than real crab meat, holds up well in salads, and will definitely work in this recipe. I have many recipes that I choose to use imitation crab in, including my Crab Salad.
Use plenty of water. Since it expands while it cooks, make sure to have plenty of water in your pot. A pound of pasta needs four to six quarts of water. Bring it to a roaring boil. You want to see big roaring bubbles before you add the dry pasta. Follow the package directions. Set a timer as soon as you drop the noodles into the boiling water. Regularly give the pasta a good stir. Because we are using fettuccine, you want to regularly stir it. I like to do this with tongs because it better helps to separate the noodles. Rinse the pasta with cold water. This stops the noodles from cooking and will also prevent the noodles from sticking to each other.
Using Half and Half
Half and half is something we have here in the United States that is essentially half heavy cream and half whole milk. In the UK it is called half cream. If you can’t find half and half, simply combine these two to replace it.
Storing and Reheating Leftovers
This crab pasta can be kept in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave or on the stovetop over low heat, string often. Always use your best discretion when it comes to eating leftovers. The next key step is to add the half and half slowly, letting it fully combine before adding more. I like to add a few tablespoons at a time. This process only takes a minute or two, but you don’t want to rush it. If you make this creamy crab pasta recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
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