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There’s something undeniably comforting about a bowl of creamy pasta. This Shrimp and Crab Alfredo combines tender shrimp, sweet crab meat, and a silky homemade Alfredo sauce for a dish that feels both indulgent and easy to make. It’s elegant enough for a dinner party yet simple enough for a cozy night in.
The combination of buttery garlic sauce and fresh seafood creates a restaurant-quality meal that can be made right in your own kitchen. Every bite is rich, satisfying, and perfectly balanced with a touch of fresh herbs on top.
Why You’ll Love This Recipe
- Rich and creamy – the sauce clings beautifully to every strand of pasta.
- Quick and approachable – ready in about half an hour.
- Perfectly balanced – savory garlic, sweet crab, and juicy shrimp in harmony.
- Versatile – easy to adjust or elevate with your favorite additions.
Ingredients
For the Alfredo Sauce
- Heavy cream
- Unsalted butter
- Garlic, minced
- Parmesan cheese
- Romano cheese (optional)
- Salt and black pepper
- Italian seasoning (optional)
For the Seafood and Pasta
- Shrimp, peeled and deveined
- Crab meat (fresh or canned, drained)
- Fettuccine or other pasta
- Olive oil
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Before draining, reserve a small amount of the pasta water to adjust the sauce later. Drain and set aside.
2. Cook the Seafood
In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for a few minutes on each side, until pink and opaque. Remove and set aside.
Add the crab meat to the same skillet and sauté briefly to warm it through. Set aside with the shrimp.
3. Make the Alfredo Sauce
In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about a minute, until fragrant.
Pour in the cream and bring to a gentle simmer. Gradually stir in the Parmesan and Romano cheeses until melted and smooth. Season with salt, pepper, and Italian seasoning if desired.
If the sauce becomes too thick, add a splash of the reserved pasta water until the desired consistency is reached.
4. Combine Everything
Add the cooked pasta to the sauce and toss until evenly coated. Gently fold in the shrimp and crab meat and cook for another minute or two, just until heated through.
5. Serve
Transfer the pasta to serving plates and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
What to Serve with Shrimp and Crab Alfredo
This rich pasta pairs beautifully with light, fresh sides to balance its creaminess. Try serving it with:
- Garlic bread or toasted baguette slices
- A crisp Caesar salad or simple green salad with lemon vinaigrette
- Roasted or steamed vegetables such as asparagus or broccoli
- A glass of chilled Chardonnay or Pinot Grigio
Variations
- Lighter version: Substitute half-and-half for the heavy cream or reduce the amount of cheese.
- Add vegetables: Stir in spinach, peas, or sautéed mushrooms for extra flavor and color.
- Add heat: Sprinkle in a pinch of red pepper flakes for a subtle kick.
- Try different seafood: Swap the crab for lobster, scallops, or even chunks of firm white fish.
- Extra flavor boost: Add a splash of white wine to the sauce before adding the cream for a more complex flavor.
Frequently Asked Questions
Can I use pre-cooked shrimp or crab?
Yes. If using pre-cooked seafood, add it at the very end just to warm through—avoid overcooking to keep it tender.
Can I make this ahead of time?
The sauce is best made fresh, but you can prepare the seafood and pasta a few hours in advance. Reheat gently over low heat and add a bit of cream or milk to loosen the sauce.
What kind of pasta works best?
Fettuccine is classic, but linguine, spaghetti, or even penne all work well. Choose a pasta shape that holds sauce nicely.
Can I use imitation crab?
You can, but the flavor will be milder. For the best taste, use real crab meat when possible.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, adding a splash of cream or milk to restore the sauce’s creaminess.
Shrimp and Crab Alfredo
Video
Ingredients
- For the Alfredo Sauce:
- 1 cup heavy cream
- ¼ cup unsalted butter
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- ½ cup grated Romano cheese optional
- Salt and pepper to taste
- 1 teaspoon Italian seasoning optional
- For the Seafood and Pasta:
- 1 lb shrimp peeled and deveined
- 1 cup crab meat fresh or canned, drained
- 8 oz fettuccine or pasta of choice
- 1 tablespoon olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to the package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside. Add crab meat to the same skillet and sauté for 1–2 minutes to warm through. Set aside with the shrimp.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and Romano cheeses until melted and smooth. Season with salt, pepper, and Italian seasoning.
- If the sauce thickens too much, add a bit of the reserved pasta water, one tablespoon at a time, until creamy and smooth.
- Add the cooked pasta to the sauce and toss until fully coated. Gently fold in the shrimp and crab meat, cooking for 1–2 minutes until heated through.
- Divide into bowls or plates. Garnish with chopped parsley and serve immediately.
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