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Bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the peeled and deveined shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, 1 tablespoon of garlic & herb seasoning, 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, 1/2 teaspoon of red chili flakes, 1/2 teaspoon of black pepper, and 2 tablespoons of chopped fresh parsley. Ensure the shrimp are evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Sear for 2 to 3 minutes per side, until the shrimp are pink, opaque, and slightly caramelized. Add 3 tablespoons of butter to the skillet and baste the shrimp with the melted butter and pan juices for about 30 seconds. Remove the shrimp from the skillet and set aside.

In the same skillet (do not clean it), reduce the heat to medium. Add the minced garlic, fresh spinach, and chopped sun-dried tomatoes. Sauté for 2 to 3 minutes, stirring occasionally, until the spinach wilts and the garlic is fragrant.

Pour in the 1 1/2 cups of heavy cream and the reserved 1/2 cup of pasta water. Stir in 1 tablespoon of sun-dried tomato & basil seasoning and 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer over low-medium heat, stirring occasionally, until it slightly thickens, about 3 to 5 minutes.

Gently fold in the 8 ounces of lump crab meat into the simmering sauce, reserving a small amount for garnish. Allow the sauce to simmer for another 1 to 2 minutes to heat the crab meat through.

Turn off the heat. Add the cooked fusilli pasta to the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated in the creamy sauce.

Transfer the pasta to serving bowls. Top with the seared shrimp, the reserved lump crab meat, additional grated Parmesan cheese, and a sprinkle of fresh chopped parsley. Serve hot.


Bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the peeled and deveined shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, 1 tablespoon of garlic & herb seasoning, 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, 1/2 teaspoon of red chili flakes, 1/2 teaspoon of black pepper, and 2 tablespoons of chopped fresh parsley. Ensure the shrimp are evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Sear for 2 to 3 minutes per side, until the shrimp are pink, opaque, and slightly caramelized. Add 3 tablespoons of butter to the skillet and baste the shrimp with the melted butter and pan juices for about 30 seconds. Remove the shrimp from the skillet and set aside.

In the same skillet (do not clean it), reduce the heat to medium. Add the minced garlic, fresh spinach, and chopped sun-dried tomatoes. Sauté for 2 to 3 minutes, stirring occasionally, until the spinach wilts and the garlic is fragrant.

Pour in the 1 1/2 cups of heavy cream and the reserved 1/2 cup of pasta water. Stir in 1 tablespoon of sun-dried tomato & basil seasoning and 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer over low-medium heat, stirring occasionally, until it slightly thickens, about 3 to 5 minutes.

Gently fold in the 8 ounces of lump crab meat into the simmering sauce, reserving a small amount for garnish. Allow the sauce to simmer for another 1 to 2 minutes to heat the crab meat through.

Turn off the heat. Add the cooked fusilli pasta to the skillet with the sauce. Toss everything together thoroughly until the pasta is evenly coated in the creamy sauce.

Transfer the pasta to serving bowls. Top with the seared shrimp, the reserved lump crab meat, additional grated Parmesan cheese, and a sprinkle of fresh chopped parsley. Serve hot.
