Ingredients
Method
- Cook the linguine pasta according to package directions until al dente; drain and set aside, reserving 1/2 cup pasta water if needed to loosen sauce later.
- In a medium saucepan over medium heat, melt the butter, then add the cream cheese and stir until fully softened and combined.
- Pour in the half and half and grated Parmesan cheese; whisk continuously until smooth.
- Stir in the garlic powder, minced garlic (if using), salt, and black pepper; reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- If using crab legs, steam or boil them for 4-6 minutes until heated through, then crack open and extract the meat; for lump crab meat, gently pat dry and set aside.
- In a large bowl, toss the cooked pasta with the Alfredo sauce until evenly coated; if sauce is too thick, add a splash of reserved pasta water.
- Gently fold in 3/4 of the crab meat, being careful not to break up the lumps too much for texture.
- Divide into serving bowls, top with remaining crab meat, extra Parmesan cheese, and chopped parsley.
- Serve immediately while hot for the best creamy texture and flavor.
Notes
For authentic Red Lobster taste, use lump crab meat instead of legs to save time. Adjust seasoning with a pinch of cayenne for heat if desired. Leftovers can be stored in an airtight container for up to 2 days; reheat gently with a splash of milk.