One Pot Shrimp and Crab Alfredo is a creamy, delicious pasta dish that brings together tender shrimp and sweet crab meat in a rich, cheesy Alfredo sauce. The best part is that everything cooks together in just one pot, which means less cleanup and more time to enjoy your meal. The sauce is silky and smooth, coating every bite of the pasta with that classic cheesy goodness.
I love making this dish when I want something that feels fancy but is actually really simple to pull off. Using seafood like shrimp and crab makes it feel special, but cooking it all in one pot keeps it easy and quick. I find that the key is not to overcook the shrimp so they stay nice and juicy, and adding a little bit of garlic gives everything an extra boost of flavor.
This meal is perfect for a weeknight dinner or when friends come over because it’s filling and impressive without a ton of effort. I like to serve it with a simple green salad and some crusty bread on the side, so I can soak up any leftover Alfredo sauce. It’s the kind of comfort food that feels like a treat every time you make it.
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Key Ingredients & Substitutions
Shrimp: Fresh or thawed raw shrimp work best here. I like medium-sized for the perfect bite. If you’re allergic or prefer, try scallops or cooked chicken instead.
Crab Meat: Lump crab adds sweetness and texture. You can use canned crab for ease or swap with cooked lobster for a fancy twist.
Butter & Garlic: These build the sauce’s flavor base. Unsalted butter lets you control saltiness. Fresh garlic is best for a bright aroma, but garlic powder can work in a pinch.
Pasta: Fettuccine or linguine soak up the creamy sauce nicely. Feel free to use any long pasta you like, but avoid small shapes since they don’t hold sauce well here.
Cream & Cheese: Heavy cream makes the sauce silky. For a lighter option, try half-and-half but the sauce won’t be as rich. Parmesan is classic, but Asiago or Pecorino Romano could substitute.
How Do You Cook Perfect Shrimp in This One-Pot Dish?
Cooking shrimp just right is key. You want tender shrimp without rubbery texture. Here are my tips:
- Heat the pan and oil well before adding shrimp so they sear quickly.
- Cook shrimp 2-3 minutes per side until they turn pink and curl slightly—don’t overcook or they get tough.
- Remove shrimp from heat as soon as cooked, then add them back in last step to warm gently in the sauce.
This way, you keep shrimp juicy and flavorful, making the dish really stand out.
Equipment You’ll Need
- Large deep skillet or wide pot – perfect for cooking pasta and sauce all together without spills.
- Wooden spoon – great for stirring the creamy sauce and scraping up bits without scratching your pan.
- Measuring cups and spoons – help you get the cream, broth, and seasonings just right.
- Tongs or slotted spoon – makes it easy to handle shrimp without breaking them.
Flavor Variations & Add-Ins
- Swap crab for cooked lobster or scallops to make it a special treat with different seafood textures.
- Add chopped spinach or kale for some green color and nutrients that blend well with creamy sauces.
- Use sun-dried tomatoes for a tangy twist that pairs nicely with the rich cheese and cream.
- Stir in a pinch of smoked paprika or cayenne pepper if you like a mild heat and smoky depth.
One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fettuccine or linguine pasta
- 1 lb raw shrimp, peeled and deveined
- 6 oz lump crab meat (fresh or canned)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth or seafood broth
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- 1 slice of crusty bread, toasted (optional, for serving)
Time Needed
This dish takes about 20-25 minutes to prepare and cook. Most of the time is spent gently simmering the pasta in the creamy sauce while cooking the shrimp and warming the crab meat. It’s perfect for a quick, satisfying meal without too much fuss!
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat olive oil in a large deep skillet or wide pot over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and are just cooked through. Remove the shrimp and set them aside for now.
2. Make the Sauce Base:
In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, but don’t let it brown.
3. Add Cream and Broth:
Pour in the heavy cream and chicken or seafood broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Cook the Pasta:
Add the uncooked pasta to the pan, making sure it is submerged in the sauce. Cover and cook, stirring every few minutes, until the pasta becomes tender and most of the liquid has been absorbed, about 12-15 minutes.
5. Stir in Cheese:
Once the pasta is cooked, stir in the grated Parmesan cheese until the sauce becomes creamy and silky.
6. Add Seafood and Season:
Gently fold in the lump crab meat and the cooked shrimp. Warm them through for 2-3 minutes but be careful not to break the crab meat up too much. Season with salt, black pepper, and crushed red pepper flakes if using.
7. Finish with Fresh Herbs:
Stir in the chopped fresh parsley to add a pop of color and fresh flavor.
8. Serve and Enjoy:
Serve your creamy One Pot Shrimp and Crab Alfredo right away. Garnish with extra parsley and add a slice of toasted crusty bread on the side for dipping in all that delicious sauce.
Can I Use Frozen Shrimp and Crab for This Recipe?
Yes, you can! Just be sure to fully thaw the shrimp and crab in the refrigerator overnight or under cold running water. Pat them dry with paper towels before cooking to avoid excess moisture in the sauce.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish up to step 6, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of cream or broth if needed to loosen the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce. Keep in mind the sauce won’t be quite as rich or creamy but will still taste delicious.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave to prevent the sauce from separating. Stir well to bring back the creamy texture.
