Louisiana Blue Point Lump Crabmeat Alfredo

From a Louisiana cook-off - credit goes to Billy Beasley & Chuck Sebett Of Don Shetler Chevrolet. This is amazing.....heaven! I have made this using canned crab meat also and its just as good.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 2  tablespoons  minced garlic
• 3  tablespoons  chopped fresh basil or 1  tablespoon dried basil
• 2  tablespoons  chopped fresh oregano or 2  teaspoons dried oregano
• 4  cups heavy whipping cream
• 1⁄4 cup  gated parmesan cheese
• 1  tablespoon  creole seasoning
• 1 1⁄2 teaspoons  hot sauce
• 1  lb lump crabmeat
• 1  lb fettuccine, cooked
• 1⁄4 cup  chopped green onion
• 2  tablespoons  minced fresh parsley

Directions

1. Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.
2. Add heavy whipping cream, Parmesan cheese, salt, Creole seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
3. Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
4. Stir in green onions and parsley and simmer for an additional minute.