Ingredients:

  • 12 oz (340g) Linguine or Fettuccine
  • 1 tbsp (15ml) Salt
  • 2 tbsp (28g) Unsalted Butter
  • 3 cloves (15g) Garlic, minced
  • 4 oz (115g) Cream Cheese, softened and cubed
  • 1/2 cup (120ml) Heavy Cream
  • 1/2 cup (50g) Grated Parmesan Cheese
  • 1/4 tsp (1.5g) Ground Black Pepper
  • 1/4 tsp (1.5g) Salt
  • 8 oz (225g) Imitation Crab Meat, flaked or chopped
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 2 tbsp (8g) Fresh Parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out 1 cup (240ml) of starchy pasta water and set it aside. Drain the remaining pasta.
  2. Place the skillet over medium heat and melt the butter until it begins to bubble.
  3. Add the minced garlic and sauté for 1–2 minutes until it smells nutty and becomes translucent, ensuring it does not brown.
  4. Stir in the cubed cream cheese and heavy cream. Whisk continuously over medium-low heat until the cheese has melted and the sauce is smooth and cohesive.
  5. Fold in the Parmesan cheese, salt, and black pepper. Stir until the cheese is fully integrated and the sauce looks glossy.
  6. Add the cooked pasta to the skillet, tossing with tongs to coat every strand in the sauce.
  7. Gently fold in the flaked imitation crab. Stir for 1–2 minutes just until the crab is heated through.
  8. Remove from heat and stir in the lemon juice and fresh parsley. Use the reserved pasta water to adjust the sauce thickness if necessary.