1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning
Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta. Wash parsley. Remove and discard stems. Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
Dice roasted peppers into 1/2-inch pieces; set aside.
Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
Measure remaining ingredients and place near stove.
Preheat sauté pan on high for 1-2 minutes. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally. Add wine and cook for 1 minute. Add whipping cream and cook for 1 minute. Remove pasta from heat and drain in colander. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.