Marry Me Crab & Shrimp Pasta
Marry Me Crab & Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 pound extra jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon garlic & herb seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 3 tablespoons butter
For the Cream Sauce
- 4 garlic, cloves, minced
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup pasta water, reserved from cooking pasta
- 1 tablespoon sun-dried tomato & basil seasoning
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 8 ounces lump crab meat, drained, reserve some for topping
Instructions
- 1
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.
⏱️ 12 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 6 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Crab & Shrimp Pasta
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 pound extra jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon garlic & herb seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 3 tablespoons butter
For the Cream Sauce
- 4 garlic, cloves, minced
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup pasta water, reserved from cooking pasta
- 1 tablespoon sun-dried tomato & basil seasoning
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 8 ounces lump crab meat, drained, reserve some for topping
Instructions
- 1
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.
⏱️ 12 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 6 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 2 min