Here’s a delicious Seafood Pasta with Shrimp & Crab recipe you can try at home—perfectly creamy, flavorful, and simple enough for a weeknight yet impressive enough for guests.
Seafood Pasta with Shrimp & Crab
Ingredients:
Seafood:
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8 oz shrimp (peeled and deveined)
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6 oz lump crab meat (drained if canned)
Pasta & Sauce:
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12 oz linguine or fettuccine
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3 tbsp olive oil
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4 cloves garlic (minced)
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1 small shallot (finely chopped, optional)
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½ tsp crushed red pepper flakes (optional, for heat)
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¾ cup dry white wine (or seafood/chicken broth)
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1 cup heavy cream
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½ cup grated Parmesan
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2 tbsp unsalted butter
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Zest and juice of ½ lemon
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Salt and black pepper to taste
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2 tbsp chopped fresh parsley
Instructions:
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Cook the Pasta:
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Boil salted water and cook the pasta al dente. Reserve ½ cup of pasta water before draining.
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Sauté the Seafood:
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In a large skillet, heat 1 tbsp olive oil over medium-high heat.
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Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until just pink. Remove and set aside.
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Gently fold in crab meat just to warm it through, then remove.
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Make the Sauce:
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Lower heat to medium. Add remaining olive oil, sauté garlic and shallots until fragrant (1–2 minutes).
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Add red pepper flakes if using.
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Pour in wine, scraping up browned bits; simmer for 2–3 minutes.
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Stir in heavy cream, lemon zest, and butter. Simmer 3–4 minutes.
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Add Parmesan and stir until melted and creamy. Season with salt, pepper, and lemon juice.
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Combine:
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Toss in pasta, cooked shrimp, and crab. Add a splash of pasta water if needed to loosen the sauce.
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Heat through gently without overcooking the seafood.
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Serve:
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Garnish with parsley and extra Parmesan. Serve with lemon wedges and crusty bread.
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Would you like a dairy-free or tomato-based version of this dish too?
