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.