One Pot Shrimp Crab Alfredo

One Pot Shrimp and Crab Alfredo is a delightful dish that brings together the luxurious flavors of fresh seafood with the creamy richness of Alfredo sauce. This recipe not only offers indulgent taste but also simplifies the cooking process by using just one pot, making it a perfect choice for weeknight dinners or special occasions where you want something impressive without the fuss.

I first made this recipe when hosting a small dinner party and was amazed at how everyone kept asking for seconds. It’s now a go-to for both busy evenings and when I want to impress guests with minimal effort.

Ingredients

• Fettuccine or linguine: eight ounces the choice of pasta affects texture and cooking speed so pick your favorite quality brand
• Large shrimp: one pound peeled and deveined fresh shrimp bring sweetness and tender bite to the dish
• Lump crab meat: one cup drained and flaked fresh or high quality canned crab adds decadent seafood flavor
• Olive oil: three tablespoons for sautéing garlic and seafood bringing a subtle richness
• Garlic: three cloves minced for aromatic flavor that is essential in building the sauce base
• Chicken or seafood broth: two cups provides depth to the Alfredo and balances richness
• Heavy cream: one cup creates the luscious silky texture of the sauce
• Parmesan cheese: one cup grated freshly grated Parmesan melts beautifully and adds savory complexity
• Salt and black pepper: to taste adjust seasoning according to your preference
• Fresh parsley: chopped for garnish to add a fresh color contrast and bright finish

How to Make One Pot Shrimp and Crab Alfredo

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente which means the pasta should be tender but still have a slight bite. Drain the pasta reserving about one cup of the cooking water for adjusting sauce consistency later.

Sauté Garlic and Seafood:

In the same pot, heat three tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant just about a minute being careful not to burn it. Add the shrimp and sauté until they turn pink which takes three to four minutes. Gently fold in the lump crab meat to warm through without breaking it apart too much.

Create the Sauce:

Pour in two cups of chicken or seafood broth and one cup of heavy cream. Stir well to combine all the ingredients. Let the sauce simmer gently for about five minutes allowing the flavors to meld and the sauce to thicken just slightly.

Combine Pasta with Sauce:

Add the cooked pasta back into the pot. Sprinkle in the grated Parmesan cheese and stir to combine everything evenly. If the sauce feels too thick, add some reserved pasta water little by little until you reach your desired sauce texture. Season with salt and freshly ground black pepper to taste.

Serve:

Turn off the heat and garnish with freshly chopped parsley before serving immediately while warm and comforting.

Bookmark

I love the combination of shrimp and crab because the shrimp adds a sweet firmness while the crab brings a delicate richness that feels elegant but not overpowering. This dish always reminds me of family dinners where we would gather around sharing stories over plates of comforting seafood Alfredo.

Storage Tips

To store leftovers keep them in an airtight container in the refrigerator and enjoy within three to four days for the best quality. If you want to freeze the dish, use freezer-safe containers and consume within two to three months. When reheating, use the stovetop or oven adding a splash of broth or cream to keep the sauce creamy and luscious.

Ingredient Substitutions

If you cannot find fresh seafood you can use frozen shrimp and crab making sure to thaw them properly. For a lighter sauce, substitute half and half for heavy cream and try using low sodium broth to control the salt levels. You can also substitute fettuccine or linguine for any pasta shape you prefer such as penne or spaghetti.

Serving Suggestions

Serve with a fresh Caesar salad or steamed asparagus to add a crisp and fresh contrast to the creamy pasta. Garlic bread or soft dinner rolls work wonderfully for soaking up every last bit of Alfredo sauce. A chilled glass of white wine like Sauvignon Blanc beautifully complements the seafood flavors making the meal feel festive.

Pro Tips

• Always use fresh garlic and sauté it gently to avoid bitterness and build flavor from the ground up
• Don’t overcook shrimp as they become rubbery quickly cook just until pink and opaque
• Reserve pasta water to loosen the sauce and help it cling to the noodles creating the perfect creamy texture

Common Recipe Questions

→ What type of pasta works best?

Fettuccine or linguine both work well, offering a great balance in texture to hold the creamy Alfredo sauce.

→ Can I use frozen seafood for this dish?

Fresh shrimp and crab provide the best flavor and texture, but thawed frozen seafood can be used if handled gently.

→ How do I prevent the sauce from separating?

Make sure the cream is at room temperature before adding, and simmer gently to keep the sauce smooth and silky.

→ What side dishes complement this meal?

Steamed asparagus, garlic bread, or a crisp salad add freshness and texture to balance the creamy pasta.

→ How can I adjust seasoning for best taste?

Taste before serving and add salt and pepper gradually, enhancing the natural flavors without overpowering the seafood.