Copycat Red Lobster Crab Alfredo

Dreaming of Red Lobster's crab Alfredo? Recreate this dish at home with just a few simple ingredients!

Tender linguine and succulent crab meat are swirled in a rich, velvety Parmesan cream sauce. Finished with a sprinkle of parsley, it's a picture-perfect replica. 

And the best part? You get all those comforting, indulgent flavors you crave without the high price!

Why You'll Love This Red Lobster Crab Alfredo

Restaurant-Quality: This pasta dish tastes just like you ordered it at Red Lobster – only better because you don’t have to leave the house!

Gourmet Flavors: The silky, cheesy sauce and tender linguine provide the perfect backdrop for the sweet, delicate crab meat.

Quick & Easy: Ready in 20 minutes, this dish is quick and impressive. Perfect for cozy dinners, date nights, or anytime you want a restaurant-quality meal without the hassle.

Budget-Friendly: Skip the restaurant prices; this copycat recipe delivers all the flavor you crave without the hefty bill. And you can keep your pajamas on!

Ingredients

• Crab Meat: Fresh is best if you can find it, but canned works well.

• Linguine Pasta: The long, flat shape perfectly captures and holds the creamy sauce. Fettucini works too. 

• Unsalted Butter: The rich base for the Alfredo sauce. I recommend using unsalted butter and salting to taste at the end.

• Cream Cheese: The creamy, tangy flavor adds decadence to the sauce.

• Half & Half: It adds richness to the sauce without being too heavy.

• Parmesan Cheese: Fresh-grated delivers the best results. It enhances the sauce with a sharp, salty flavor. 

• Seasonings: Garlic powder gives the sauce that wonderful, garlicky flavor with less prep than fresh. Add red pepper flakes for warmth. Salt and pepper to taste.

• Fresh Parsley: The finishing touch! The burst of freshness helps cut through the rich sauce.

How to Make Red Lobster Crab Alfredo

This isn’t your typical Alfredo pasta. Oh no, it’s so much more than that! 

It’s a decadent seafood dinner where comfort meets gourmet. And unlike dining out, you don’t have to wait for a table.

All you need is about 20 minutes, eight key ingredients, and these easy steps:

1. COOK the pasta in a large pot of salted water until 2 minutes before al dente. Reserve 1 cup of pasta water, drain, and set aside.

2. MELT the butter and cream cheese in a medium skillet over medium heat, stirring until smooth.

3. POUR in the half & half slowly and bring to a simmer. Reduce heat to low.

4. ADD the Parmesan in small handfuls, mixing until melted after each addition.

5. STIR in the garlic powder and red pepper flakes, if using. Season with salt and pepper.

6. TOSS the pasta in the sauce until evenly coated. FOLD in the crab meat gently to keep the larger pieces intact.

7. ADD the pasta water, a little at a time, if needed to thin the sauce.

8. SERVE immediately with chopped parsley and extra Parmesan. Enjoy!

Tips For the Best Red Lobster Crab Alfredo

I love serving this pasta with warm garlic bread, grilled asparagus, or a fresh, crisp salad.

It’s perfect for a special Sunday supper or dinner party with friends. And yet, it’s so easy, you can whip it up on a weeknight. 

However you enjoy it, I have a few tips to ensure success:

• Quality matters. Fresh lump crab meat has the best flavor and texture. You can also use high-quality canned crab labeled “jumbo lump” or “claw meat.” Either way, I recommend avoiding imitation crab.

• Use room-temperature dairy. For a smoother sauce, use room temperature cream cheese, butter, and half & half. This also keeps the half & half from splitting.

• Grate the cheese. Freshly grated Parmesan melts more readily than pre-shredded, creating a smoother sauce.

• Go low-carb. Watching your carbohydrate intake? Skip the linguine and try zucchini noodles for a low-carb option.

• Watch the temp. Don’t let the Alfredo sauce boil. Let it simmer slowly, and keep the heat on low. If it's too hot, the Parmesan can become grainy or separate. 

• Boost the flavor. Add a 1-2 teaspoons of Old Bay seasoning and a fresh squeeze of lemon (about 1 tablespoon) to make the flavors pop.

• Adjust the sauce. Add the reserved pasta water a splash at a time to get the desired consistency. If you like it extra thick, use heavy cream and another 1/2 cup of Parmesan cheese.

• Try add-ins. Enhance the dish with sautéed shrimp, scallops, mushrooms, or baby spinach. You can also add roasted garlic or sun-dried tomatoes.

How to Store

I don’t recommend freezing, as the dairy will cause the texture to change. Although, those leftovers sure are tasty later in the week!

To Store: Place the leftovers in an airtight container and refrigerate for 3-4 days. Drizzle a small amount of olive oil over the pasta before storing it to prevent sticking.

To Reheat: Place the leftovers in an oven-safe dish, cover tightly with foil, and reheat at 350°F for about 20 minutes until warmed through. Alternatively, reheat in a skillet over medium-low heat with a splash of cream or half & half, stirring gently until hot.

Note: If you think you'll have leftovers, I suggest keeping the pasta and sauce separate. Store them separately in the fridge to keep the pasta from soaking in too much liquid.

More Creamy Pasta Dishes You'll Love

Miso Mushroom Pasta
Nduja Pasta
Chicken and Mushroom Pasta
Angel Hair Pasta with Shrimp