There’s something undeniably comforting about a plate of creamy Alfredo pasta, and when you toss in tender shrimp and chunks of succulent crab, it transforms into pure magic. This dish is a seafood lover’s dream come true—easy enough for a cozy weeknight dinner, but luxurious enough to impress at your next gathering.
Why You’ll Love This Recipe?
This recipe blends the richness of a homemade Alfredo sauce with the briny sweetness of fresh seafood. It’s creamy, flavorful, and ready in about 30 minutes. Plus, it’s a one-pan wonder—minimal cleanup, maximum satisfaction. Whether you’re a seasoned cook or trying your hand at something special, this is the kind of dish that feels rewarding with every bite.
Ingredients
Here’s a quick peek at what you’ll need. You’ll find the full list with exact measurements in the recipe card below:
- Fresh shrimp, peeled and deveined
- Lump crab meat (fresh or canned)
- Fettuccine pasta
- Garlic, minced
- Parmesan cheese
- Heavy cream
The creamy sauce pairs perfectly with the seafood, creating a harmonious blend of flavors.
Directions
Cook the Pasta
Bring a pot of salted water to a boil and cook your fettuccine until al dente. Reserve a cup of pasta water before draining, just in case you need to adjust the sauce’s consistency later.
Sauté the Seafood
In a large skillet, heat a drizzle of olive oil. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Stir in the crab meat gently, just to warm it through. Remove the seafood and set it aside.
Make the Alfredo Sauce
In the same skillet, melt butter over medium heat and add minced garlic. Sauté until fragrant. Pour in the heavy cream, stirring gently, and let it simmer for a few minutes. Gradually whisk in grated Parmesan until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Combine Everything
Add the cooked pasta to the skillet, tossing it to coat evenly in the sauce. Gently fold in the shrimp and crab, making sure every bite gets a touch of that seafood goodness. If the sauce feels too thick, use some of the reserved pasta water to thin it out.
Serve Warm
Transfer the pasta to a serving dish, sprinkle with freshly chopped parsley, and add an extra pinch of Parmesan if desired.
Expert Tips and Tricks
- Use fresh seafood whenever possible—it elevates the dish with better flavor and texture.
- Keep an eye on the shrimp while cooking; overcooking can make them rubbery.
- Don’t skip reserving pasta water—it’s a lifesaver for adjusting the sauce’s consistency.
Recipe Variations and Possible Substitutions
- Seafood Swap: Don’t like crab? Swap it for scallops or mussels.
- Cheese Choices: For a twist, add a touch of Romano or Gruyère to the Alfredo sauce.
- Lighter Version: Replace half the heavy cream with milk or a dairy-free alternative.
Serving and Pairing Suggestions
This rich, creamy pasta pairs beautifully with a simple green salad and a slice of crusty garlic bread. A glass of crisp white wine, like Sauvignon Blanc or Chardonnay, complements the seafood flavors wonderfully.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm gently on the stove over low heat, adding a splash of milk or cream to bring the sauce back to life.
FAQs
Can I use frozen seafood?
Absolutely! Just make sure to thaw it properly and pat it dry before cooking to prevent excess water from diluting the sauce.
Can I make this dish gluten-free?
Yes, use your favorite gluten-free pasta and ensure all other ingredients, like the Parmesan, are gluten-free.
What’s the best way to reheat without overcooking the seafood?
Reheat the pasta slowly on low heat with a little extra cream or milk. Stir gently to avoid overcooking the shrimp and crab.
Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prep the seafood and sauce separately a few hours in advance. Combine and reheat just before serving.
Conclusion
Seafood Lovers’ Dream Alfredo is the ultimate comfort dish with a touch of elegance. It’s creamy, indulgent, and packed with fresh seafood flavors that’ll make every bite feel like a treat. Whether you’re cooking for family or entertaining friends, this recipe is bound to impress. So, roll up your sleeves, grab your favorite apron, and dive into a plate of this luscious pasta—you won’t regret it!
Print
Ocean’s Embrace Alfredo – A Luxurious Creamy Pasta Indulgence
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian-American
Description
A rich, creamy Alfredo pasta packed with succulent seafood like shrimp, scallops, and crab. Perfect for a special dinner or whenever you’re craving a taste of the ocean. This dish is easy to prepare but feels gourmet enough to impress!
Ingredients
- For the Pasta and Seafood:
- 12 oz fettuccine (or pasta of choice)
- 1 lb shrimp, peeled and deveined
- 1/2 lb sea scallops
- 1 cup lump crab meat
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
- Additional grated Parmesan
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Prepare the Seafood:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
- Add the scallops to the same skillet and sear for 2 minutes per side until golden brown. Remove and set aside.
- Gently fold in the crab meat to warm it through.
- Make the Alfredo Sauce:
- In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and milk, bringing the mixture to a gentle simmer.
- Slowly whisk in Parmesan and Romano cheese until melted and smooth. Add nutmeg, salt, and pepper to taste.
- Combine:
- Toss the cooked pasta in the Alfredo sauce, adding reserved pasta water if the sauce is too thick.
- Gently mix in the cooked seafood, being careful not to break the scallops or crab meat.
- Serve:
- Garnish with parsley, a squeeze of lemon, and extra Parmesan cheese. Serve immediately while hot.
Notes
- Use fresh seafood for the best flavor, but frozen seafood works as a convenient alternative.
- You can substitute half-and-half for heavy cream if desired, but the sauce may be slightly less creamy.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg
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