A rich, creamy Alfredo sauce enveloping fettuccine noodles & Philips crab meat make up this delectable dish. On busy weeknights, substitute store-bought Alfredo sauce to save time!
1 lb. Phillips Crab Meat
8 Tbsp. butter
24 oz. heavy cream
1 c. sun-dried tomatoes (in oil), chopped
1 c. grated Parmesan cheese
1 c. grated Romano cheese
8 oz. snow peas, trimmed and blanched
1 lb. fettuccini
fresh basil to garnish
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.