Indulge in this comforting and rich pasta dish, a homemade replication inspired by Red Lobster's classic Crab Linguini Alfredo, perfect for a special weeknight meal.
Bring a large pot of salted water to a rolling boil. Add the linguini pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
While the pasta is cooking, melt the unsalted butter in a large skillet or Dutch oven over medium heat.
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to brown it.
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not allow it to boil vigorously.
Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it is fully melted and the sauce is smooth. Season with salt, black pepper, and a pinch of nutmeg if using.
Gently fold in the drained lump crab meat into the Alfredo sauce. Stir carefully to combine and allow the crab to heat through for 1-2 minutes.
Add the cooked and drained linguini directly to the skillet with the Alfredo sauce and crab. Toss thoroughly to coat all the pasta evenly. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until your desired consistency is reached.
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese if desired.