Crab Fat Fettuccine with Grilled Shrimp (Aligue Pasta)
Prep time
Cook time
Total time
Cuisine: Filipino
Serves: 4
  • 1 stick butter
  • 3 medium shallots sliced
  • 3 cloves garlic minced
  • 1 cup white wine
  • 1 cup heavy cream
  • 1 jar crab fat
  • salt & pepper to taste
  • 1 lb fettuccine cooked al dente(follow per package instructions)
  • 1 lb grilled shrimp(shelled & deveined)
  1. On a pan over medium heat, put butter till it melts.
  2. Add in the garlic and shallots let it sweat or is translucent.
  3. Add in the white wine, let it simmer. Wait till the mixture is about half(white wine have evaporated and the volume of the mixture have reduced to half).
  4. Then, stir in the Crab fat to the mixture of garlic-shallot and white wine. Mix it well and make sure there are no clumps.
  5. Then, add in the cream. Season to taste with salt and pepper. (Add water gently if sauce is too thick, adjust as needed for desired consistency)!
  6. Add this sauce on the cooked/boiled fettuccine.
  7. Top it with grilled shrimps.
If you have extra sauce, you can refrigerate or freeze them.
If you want it creamier, you can use milk instead of water to adjust the consistency of the sauce.
You can add in lemon juice too, adjust it too your liking.
For seafood topping you can also use seared scallops.
Recipe by My Style Recipe at