I post so many low carb recipes now that I literally feel like I have to apologize when I create anything “carby” and “gluteny” LOL! This is one of the recipes where I admit, I don’t eat the pasta, just the sauce. You could make this low carb and gluten free by subbing out zucchini noodles and either omitting the bread crumbs for the gremolata, or using gluten free breadcrumbs.
If you are looking to indulge, the crunchy, lemony gremolata is the perfect addition to a decadent pasta dish.
Creamy Crab Fettuccine with Lemon Garlic Gremolata
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Ingredients
- 2 Tb butter
- 4 garlic cloves diced
- 1/4 cup brandy
- 1/4 cup sherry
- 3/4 cup heavy cream
- 2 cups cheese (1 cup monterey jack, 1 cup parmesan)
- 8 oz fresh lump crab meat
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp crushed red pepper
- 1/4 cup reserved pasta water
- pack of fettuccine noodles
- salt and pepper to taste
- 4 Tb butter
- 3 chopped garlic cloves
- 2 Tb lemon zest
- 1 Tb lemon juice
- 1 cup seasoned panko breadcrumbs (or your favorite gluten free breadcrumbs)
For creamy crab fettuccine
For the lemon garlic gremolata
Instructions
- Cook fettuccine according to package directions for "al dente" *Make sure you adequately salt pasta water! (Once pasta is cooked, save 1/4 cup of the pasta water for the sauce) Drain pasta and set aside.
- Melt butter in large saucepan on medium heat, add diced garlic cloves.
- Add brandy, sherry, heavy cream, paprika, cayenne, crushed red pepper, 1/4 cup pasta water and crab.
- Bring to a simmer and add cheese.
- Let sauce thicken, stirring occasionally.
- Saute chopped garlic cloves in butter on medium heat in a saucepan.
- Add lemon juice and lemon zest.
- Add panko and stir to combine.
- Combine fettuccine with sauce and top with gremolata.
For the Creamy Crab Fettuccine
For the lemon garlic gremolata
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