Description
A creamy, cheesy seafood pasta bake featuring tender shrimp, sweet lump crab, and a rich Alfredo sauce, perfect for a comforting and indulgent meal.
Ingredients
- 12 oz pasta (penne or fettuccine)
- 1 lb large shrimp, peeled and deveined
- 8 oz lump crab meat (fresh or canned)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta until just al dente, drain, and set aside.
- In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
- Add shrimp and cook until pink, about 3 minutes. Stir in crab meat and remove from heat.
- In another saucepan, heat heavy cream, cream cheese, and Parmesan until smooth. Season with salt, pepper, and Italian seasoning.
- Combine pasta, seafood mixture, and Alfredo sauce in a large bowl. Mix well.
- Transfer mixture to the prepared baking dish and top with shredded mozzarella.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Let cool for a few minutes before garnishing with chopped parsley and serving.
Notes
- Use frozen shrimp if needed—just thaw before cooking.
- Lump crab meat is best, but claw or imitation crab can be used.
- Make ahead and refrigerate for up to a day before baking.
- Freeze unbaked dish for up to 2 months; thaw before baking.
- Add Cajun seasoning or red pepper flakes for a spicy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 215mg
