Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 ounces of linguine or fettuccine. Cook according to the package instructions until al dente, usually about 8-10 minutes. Just before draining, reserve 1 cup of starchy pasta water.

In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and starts to bubble, add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant but not brown.

Reduce the heat to medium-low and stir in 4 ounces of softened cream cheese along with 1/2 cup of heavy cream. Whisk until the mixture is smooth and creamy, taking about 2-3 minutes.

Mix in 1/2 cup of grated Parmesan cheese, 1 tablespoon of salt, and 1/4 teaspoon of ground black pepper. Stir until the cheese has melted completely and the sauce is velvety.

Carefully add the drained pasta to the creamy sauce in the skillet. Toss gently for about 1-2 minutes, ensuring it’s thoroughly coated with the sauce.

Gently fold in 8 ounces of imitation crab meat, allowing it to heat through for 1-2 minutes.

Remove from heat and stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of chopped fresh parsley. If the sauce is too thick, gradually incorporate reserved pasta water until desired consistency is reached.