Tuesday, November 12, 2013

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts


We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:
  • 1/4 box FETTUCCINE NOODLES
  • 3 Tbs BUTTER
  • 1/4 cup HEAVY CREAM
  • 1/2 cup PARMESAN CHEESE, grated
  • 1/2 cup JUMBO LUMP CRAB MEAT
  • 8 oz. BRUSSELS SPROUTS
  • 2 Tbs PINE NUTS
  • SALT PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 


After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.


In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.


Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.


Top with the toasted pine nuts and then serve!





Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:
  • 1/4 box FETTUCCINE NOODLES
  • 3 Tbs BUTTER
  • 1/4 cup HEAVY CREAM
  • 1/2 cup PARMESAN CHEESE, grated
  • 1/2 cup JUMBO LUMP CRAB MEAT
  • 8 oz. BRUSSELS SPROUTS
  • 2 Tbs PINE NUTS
  • SALT PEPPER to taste

      Directions:
      1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
      2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
      3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
      4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
      5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
      6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
      7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
      8. Top with the toasted pine nuts and then serve!



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