I started making this Alfredo for special occasions because it’s a delicious meal that’s great for entertaining.
—JACKIE PRICE TRENTON, MO
START TO FINISH: 25 MIN. • MAKES: 5 SERVINGS
12 ounces uncooked fettuccine
2 tablespoons olive oil, divided
1 pound uncooked jumbo shrimp, peeled and deveined
6 garlic cloves, minced
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 cup sour cream
1/2 pound lump crabmeat, drained
1/4 cup minced fresh basil
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 4 minutes or until shrimp turn pink. Remove and keep warm.
3. In same pan, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes. Add milk and salt. Bring just to a boil, stirring constantly.
4. Remove from heat; stir in cheese until melted. Whisk in sour cream. Drain fettuccine; add to skillet with shrimp and crab. Heat through. Stir in basil.