Shrimp and Crab Alfredo
Shrimp and Crab Alfredo
Ingredients
- 1 pound shrimp, jumbo
- 1 pound lump blue crab meat
- 16 ounces fettuccine
- 3 cups heavy cream
- 2 cups Parmesan cheese, grated
- 7 tablespoons butter, divided
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 tablespoon all-purpose flour
- as needed Cajun seasoning
- as needed Old Bay seasoning
- as needed garlic powder
- as needed onion powder
- as needed smoked paprika
- 1 tablespoon olive oil, or as needed
- 1/3 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/3 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 12 min
- 2
While the pasta cooks, pat the shrimp dry and season generously with Cajun seasoning and Old Bay seasoning. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer and sear for 90 seconds per side, until pink and opaque. Remove the seared shrimp from the pan and set aside.
⏱️ 6 min
- 3
To the same pan, add 2 tablespoons of butter. Add the diced onion, red bell pepper, and green bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the 1/2 tablespoon of all-purpose flour over the sautéed vegetables. Stir and whisk continuously for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 2 min
- 5
Gradually whisk in the 3 cups of heavy cream, a little at a time, to prevent lumps. Add a generous amount of Cajun seasoning, Old Bay seasoning, garlic powder, onion powder, and smoked paprika to taste. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until it begins to thicken.
⏱️ 7 min
- 6
Reduce the heat to low. Add the 2 cups of grated Parmesan cheese in batches, whisking constantly until the cheese is fully melted and the sauce is silky smooth. Do not boil the sauce after adding the cheese.
⏱️ 4 min
- 7
Gently fold the seared shrimp and the 1 pound of lump blue crab meat into the Alfredo sauce. Add the cooked fettuccine to the pan and toss everything together until the pasta is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min
- 8
Serve immediately, garnished with additional lump crab meat or fresh herbs if desired. Enjoy your creamy Shrimp and Crab Alfredo!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Crab Alfredo
- 1 pound shrimp, jumbo
- 1 pound lump blue crab meat
- 16 ounces fettuccine
- 3 cups heavy cream
- 2 cups Parmesan cheese, grated
- 7 tablespoons butter, divided
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 tablespoon all-purpose flour
- as needed Cajun seasoning
- as needed Old Bay seasoning
- as needed garlic powder
- as needed onion powder
- as needed smoked paprika
- 1 tablespoon olive oil, or as needed
- 1/3 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/3 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 12 min - 2
While the pasta cooks, pat the shrimp dry and season generously with Cajun seasoning and Old Bay seasoning. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer and sear for 90 seconds per side, until pink and opaque. Remove the seared shrimp from the pan and set aside.
⏱️ 6 min - 3
To the same pan, add 2 tablespoons of butter. Add the diced onion, red bell pepper, and green bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the 1/2 tablespoon of all-purpose flour over the sautéed vegetables. Stir and whisk continuously for 1 minute to create a roux, ensuring no lumps remain.
⏱️ 2 min - 5
Gradually whisk in the 3 cups of heavy cream, a little at a time, to prevent lumps. Add a generous amount of Cajun seasoning, Old Bay seasoning, garlic powder, onion powder, and smoked paprika to taste. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until it begins to thicken.
⏱️ 7 min - 6
Reduce the heat to low. Add the 2 cups of grated Parmesan cheese in batches, whisking constantly until the cheese is fully melted and the sauce is silky smooth. Do not boil the sauce after adding the cheese.
⏱️ 4 min - 7
Gently fold the seared shrimp and the 1 pound of lump blue crab meat into the Alfredo sauce. Add the cooked fettuccine to the pan and toss everything together until the pasta is thoroughly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min - 8
Serve immediately, garnished with additional lump crab meat or fresh herbs if desired. Enjoy your creamy Shrimp and Crab Alfredo!
⏱️ 1 min