Shrimp and Crab Alfredo
Rich, creamy, and bursting with seafood flavor, this Shrimp and Crab Alfredo combines tender shrimp, sweet crab meat, and a velvety homemade Alfredo sauce. It’s an elegant yet easy dish that’s ready in just 30 minutes.
Servings: 4
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.