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Copycat Red Lobster Crab Alfredo

Copycat Red Lobster Crab Alfredo

Red Lobster’s Crab Alfredo is just my absolute favorite! I order it every time I go! But it’s actually super simple to make at home – so now I can have it whenever I want…Yum!!!! (Crab legs are soooo easy to cook too!)
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Cook Time 20 mins
Total Time 20 mins
Course Entree
Cuisine American, Italian
Servings 2 people
Calories 676 kcal

Ingredients
  

Instructions
 

  • Cook linguine according to package directions - I prefer my pasta a little al dente
    4 oz linguine
  • While pasta cooks, if using crab legs, steam & reheat your crab legs either in the microwave or on the stove
    1 lb King Crab Legs
  • If using microwave - wrap frozen crab legs in damp paper towels and heat for 3 minutes
  • If using stove stop - place pot on stove with a steamer basket. Place legs on top of steamer basket and steam for 3-5 minutes
  • If using lump crab meat - you can skip this step - no need to reheat. 
  • Once legs are done - set on towel until cool to touch
  • Crack crab legs and pull out crab meat. Break meat apart into bite size pieces.
  • In a skillet on medium high, melt butter. 
    2 tbsp butter
  • Lower heat to low
  • Add garlic and stir for 1 min.
    1 tbsp minced garlic
  • Stir in flour and cook for 1-2 minutes until it looks sandy.
    2 tbsp flour
  • Whisk in the half and half and stir until the mixture forms a thick sauce.
    1.5 cups half and half
  • Stir in the cheese and salt.
    1/4 cup grated Parmesan cheese, 1 tsp salt
  • Simmer a few minutes to blend the flavors.
  • Remove from heat and add cooked linguine to sauce mixture and stir
  • Plate linguine alfredo and top with crab meat
  • If using lump crab meat - add it in with the pasta so it heats just a bit
  • Sprinkle with grated parmesan and parsley

Nutrition

Calories: 676kcalCarbohydrates: 48.2gProtein: 29gFat: 40.8gSaturated Fat: 24.5gCholesterol: 189mgSodium: 1945mgPotassium: 366mgFiber: 0.3gSugar: 0.4gCalcium: 662mgIron: 3mg
Keyword alfredo, copycat, crab, red lobster
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