Red Lobster's Crab Linguini Alfredo (Copycat Recipe)

Indulge in the creamy, rich flavors of this classic Crab Linguini Alfredo, inspired by the beloved dish from Red Lobster. Featuring tender linguini pasta enveloped in a luscious Alfredo sauce, this recipe is elevated with succulent crab meat, creating a delightful balance of flavors and textures. Perfect for a special dinner or a comforting meal at home, this dish is sure to impress seafood lovers and pasta enthusiasts alike.

Ingredients:

• 8 ounces linguini pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 8 ounces lump crab meat, picked over for shells
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Cook the linguini pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
4. Season the sauce with salt, black pepper, and nutmeg. Stir to combine.
5. Add the cooked linguini to the skillet and toss to coat the pasta in the Alfredo sauce.
6. Gently fold in the lump crab meat, being careful not to break it apart too much. Heat through for about 2-3 minutes.
7. Serve immediately, garnished with chopped fresh parsley.