Description
This One Pot Shrimp and Crab Alfredo is a creamy, decadent pasta dish perfect for seafood lovers. Combining succulent shrimp and lump crab meat in a rich Alfredo sauce, this recipe simplifies cooking by using just one pot. Ready in 30 minutes, it’s an ideal weeknight dinner that delivers restaurant-quality flavors without the fuss.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine
Seafood
- 1 pound large shrimp, peeled and deveined
- 1 cup lump crab meat
Sauce & Seasonings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups chicken or seafood broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Garlic: Heat olive oil in a large pot over medium heat, then add minced garlic and sauté until fragrant, about 1-2 minutes.
- Cook Pasta: Pour in the chicken or seafood broth and bring to a boil. Add the pasta and stir well to prevent sticking.
- Simmer Pasta: Cover the pot and reduce heat to low. Simmer for approximately 10 minutes, or until pasta is al dente, stirring occasionally to ensure even cooking.
- Create Alfredo Sauce: Stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and well combined with the pasta.
- Add Seafood: Gently fold in the shrimp and lump crab meat, cooking for an additional 5 minutes until the shrimp turn pink and the seafood is heated through.
- Season: Season the dish with salt and freshly ground black pepper to taste.
- Garnish and Serve: Sprinkle fresh parsley over the top before serving to add a burst of color and freshness.
Notes
- Use seafood broth for enhanced flavor, or chicken broth as an alternative.
- Ensure shrimp are fully cooked but not overdone to keep them tender.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Fresh Parmesan cheese yields the best flavor and texture in the sauce.
- Can be garnished with lemon zest or a squeeze of lemon juice for brightness.
