Shelly's Recipe

CRABMEAT AND SHERRY FETTUCCINE ALFREDO

Category: Pasta - Seafood

8 oz fettuccini, cooked al dente, drained
1 tbsp olive oil
1 cup chopped red bell pepper
10 oz contain refrigerated Alfred sauce
2 tbsp sherry
Cayenne pepper and salt, to taste
12 oz lump crabmeat, picked over for bones
1/4 cup shredded parmesan cheese

While pasta is cooking, heat the olive oil in a skillet. Add bell pepper and cook until softened. Stir in the pasta sauce and sherry and season with cayenne to taste. Bring mixture to a boil, stirring constantly. Remove from the heat and fold in crabmeat. Toss sauce with drained pasta to coat well. Sprinkle with parmesan cheese. Serves 4-6