Crab Mushroom Spinach Fettuccine

Creamy, indulgent, and brimming with fresh flavors, this Crab Mushroom Spinach Fettuccine recipe is a seafood lover's dream. Tender fettuccine is generously coated in a rich Parmesan cream sauce, enlivened by the earthy depth of sautéed mushrooms, the vibrant bite of baby spinach, and the sweet, succulent flavor of lump crab meat. A hint of lemon juice adds bright acidity, while red pepper flakes (optional) can add a subtle kick for those who love a touch of spice. This easy yet elegant dish comes together in just 40 minutes, making it perfect for a weeknight indulgence or a special occasion. Serve it garnished with fresh parsley for a pop of color and flavor, and watch your family or guests savor every bite. Perfect as a main course, this pasta pairs wonderfully with a crisp white wine or a simple side salad.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 8 oz button mushrooms, sliced
• 8 oz cooked lump crab meat
• 4 cups baby spinach
• 1 cup heavy cream
• 3 oz Parmesan cheese, grated
• 1 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

In a large skillet, heat olive oil and butter over medium heat until the butter is melted.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.

Step 6

Stir in the cooked crab meat, baby spinach, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes until the spinach wilts.

Step 7

Reduce the heat to low and pour in the heavy cream. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Add the grated Parmesan cheese and lemon juice. Stir until the cheese melts and the sauce thickens slightly.

Step 9

Toss the cooked fettuccine pasta into the skillet with the sauce, ensuring it is well-coated. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.

Step 10

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Step 11

Garnish with fresh parsley and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1483.7g)

Amount per serving	% Daily Value*
Calories	3162.5

Total Fat 166.2g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 6.4g
Cholesterol 510.9mg	0%
Sodium 5002.9mg	0%
Total Carbohydrate 280.2g	0%
Dietary Fiber 21.9g	0%
Total Sugars 23.7g
Protein 129.5g	0%

Vitamin D 27.2IU	0%
Calcium 1294.1mg	0%
Iron 8.4mg	0%
Potassium 1779.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 16.5%

Carbs: 35.8%