shrimp and crab alfredo pasta recipe

Written ByJenny Smyth Posted on
shrimp and crab alfredo pasta recipe
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The Best shrimp and crab alfredo pasta recipe

I’ve always been a fan of rich and creamy pasta dishes, and this shrimp and crab alfredo pasta recipe is one of my favorites. The combination of succulent shrimp, sweet crab, and a velvety sauce made with butter, cream, and Parmesan cheese is absolutely divine. My family loves it too – my kids can’t get enough of the seafood flavor, and my husband appreciates the indulgent treat.

I’ve made this recipe countless times, and it never fails to impress. Whether we’re having a special occasion or just a regular Tuesday night, this dish is always a hit. One of the best things about this recipe is how easy it is to make – just cook some pasta, mix it with the sauce and seafood, and voila!

You have a delicious meal that’s sure to please even the pickiest eaters. Plus, it’s relatively healthy compared to some other rich pasta dishes out there. The seafood provides a good dose of protein, and the whole-wheat pasta adds some fiber to your meal.

Of course, you can always adjust the amount of cream and cheese to suit your taste. I like to use low-fat cream and reduced-fat cheese to make it a bit healthier. But honestly, who needs that when you’re enjoying something so delicious?

This recipe has been passed down through generations in Italy – it’s an old family secret that’s been perfected over time. And let me tell you, it shows. Every time I make it, I feel like I’m in Italy savoring the flavors of la dolce vita (the sweet life).

Shrimp and Crab Alfredo Pasta

Shrimp and Crab Alfredo Pasta

4.9 from 867 votes

A rich and creamy Alfredo pasta loaded with tender shrimp and sweet crab meat. This indulgent dish comes together quickly for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Pasta

12 oz fettuccine pasta
1 tbsp salt (for pasta water)

For the Seafood

1 lb large shrimp, peeled and deveined
8 oz lump crab meat, picked over for shells
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Alfredo Sauce

4 tbsp unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the fettuccine, then cook until al dente according to package directions, usually about 10 to 12 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque.
6Transfer the cooked shrimp to a plate and set aside.
7Reduce the heat to medium and melt 4 tablespoons of butter in the same skillet.
8Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
9Pour in the heavy cream and bring to a gentle simmer, then cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
10Remove the skillet from the heat and whisk in the grated Parmesan cheese until fully melted and smooth.
11Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg if using, then taste and adjust seasoning as needed.
12Add the drained fettuccine, cooked shrimp, and lump crab meat to the skillet with the Alfredo sauce.
13Toss gently over low heat for 1 to 2 minutes until everything is well coated and heated through, adding a splash of reserved pasta water if the sauce seems too thick.
14Divide the pasta among four serving plates and garnish with chopped fresh parsley.
15Serve immediately while hot.

🔧Equipment

Large pot
Large skillet
Colander
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 42g💛Saturated Fat: 24g❤️Cholesterol: 280mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 38g

📝Notes

For best results, use freshly grated Parmesan cheese as pre-shredded varieties may not melt smoothly. You can substitute half-and-half for a lighter sauce, but the texture will be less rich.

Watch Video Of How Shrimp and Crab Alfredo Pasta Works

This shrimp and crab alfredo pasta recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a quick weeknight meal. It’s also perfect for family gatherings because everyone will love the rich flavors and textures.

To store leftovers, simply refrigerate or freeze them for later use – just thaw and reheat when you’re ready for another delicious meal. For reheating tips, try adding some extra butter or cream to revive the sauce if needed.

❓ Frequently Asked Questions About Shrimp and Crab Alfredo Pasta

Q1: What type of pasta should I use for this recipe?

This recipe works best with fettuccine or other flat pasta shapes.

Q2: Can I substitute shrimp with another type of seafood?

Yes, you can substitute shrimp with other types of seafood such as scallops or mussels.

Q3: How long does this dish take to prepare?

This recipe takes about 20-25 minutes to prepare from start to finish.

Q4: Can I make this recipe ahead of time?

You can make the sauce ahead of time but not the cooked pasta.

Q5: What type of wine pairs well with this dish?

A dry white wine such as Pinot Grigio or Sauvignon Blanc pairs well with this dish.

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