One Pot Shrimp and Crab Alfredo is such a treat for seafood lovers who also crave that creamy, cheesy pasta goodness. Imagine tender shrimp and sweet crab swimming in a rich Alfredo sauce, all cooked together in one pot for less mess and more flavor. The sauce is perfectly smooth, coating every bite of pasta with that classic buttery, garlicky taste we all love.
I love making this recipe when I want something fancy without spending hours in the kitchen. Cooking everything in one pot means the flavors get to mingle, and the pasta soaks up all that delicious sauce. Plus, I can easily keep an eye on it and stir everything together, which makes it feel like a little culinary win every time. It’s one of those dishes that feels special but is actually super simple to make.
My favorite way to serve this is with a sprinkle of fresh parsley and a side of crusty bread to mop up any leftover sauce. It’s perfect for a cozy night in or impressing friends without tons of effort. Whenever I share this dish, people always ask for seconds, and I’m happy to oblige because it’s just that good and satisfying.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I prefer peeled and deveined shrimp to save time. If you’re allergic or prefer no shellfish, chicken breast can be a tasty swap.
Crab Meat: Lump crab adds great texture and sweetness. If unavailable, canned crab or even imitation crab is a decent substitute. Just add it at the end so it stays tender.
Pasta: Fettuccine is classic for Alfredo, but linguine or even penne works. Choose a type that holds sauce well. For gluten-free options, try rice or chickpea pasta.
Heavy Cream & Butter: These create the rich, creamy sauce. For a lighter version, half-and-half or milk can be used but expect a thinner sauce. Butter really helps give that silky finish.
Parmesan Cheese: Fresh grated Parmesan is best for flavor and melting. Avoid pre-grated varieties, as they don’t melt smoothly. Pecorino Romano can substitute for a sharper taste.
How Do You Make the Sauce Creamy Without It Breaking?
Creating a smooth, creamy Alfredo sauce can be tricky if it curdles or separates. Here’s how to avoid that:
- Use medium-low heat when adding cream. High heat can cause the fat to split.
- Pour in the cream and broth slowly, stirring constantly to combine.
- Add the cheese gradually and stir well. Cheese melts best when the sauce is gentle on the heat.
- Don’t let the sauce boil hard after adding cheese; a gentle simmer is enough to thicken.
- Finally, stir in butter at the end for extra richness and a silky texture.
Following these steps helps keep your sauce velvety and luscious, perfectly coating the pasta and seafood.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking shrimp and making the sauce all in one pot.
- Wooden spoon or silicone spatula – great for stirring the pasta and sauce without scratching your pan.
- Measuring cups and spoons – to get the cream, broth, and seasonings just right.
- Grater – for freshly shredding Parmesan cheese for the creamiest sauce.
- Sharp knife and cutting board – handy for chopping garlic and onions finely.
Flavor Variations & Add-Ins
- Swap crab for scallops for a tender, sweet seafood option that cooks quickly.
- Add sautéed spinach or kale for a pop of color and extra nutrients.
- Use Cajun seasoning on shrimp for a spicy kick that livens up the creamy sauce.
- Stir in sun-dried tomatoes to add a tangy, savory twist that complements the seafood.
One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
For the Pasta and Seafood:
- 12 oz fettuccine pasta (or linguine)
- 1 lb shrimp, peeled and deveined
- 8 oz crab meat (lump or claw meat)
For the Sauce:
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 3 cups heavy cream
- 1 cup chicken broth (or seafood broth)
- 1 1/2 cups freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
Other:
- Olive oil (for sautéing)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook, so you can have it ready in about 25 minutes total. It’s a quick and easy meal that doesn’t sacrifice flavor!
Step-by-Step Instructions:
1. Cooking the Shrimp:
Heat 1 tablespoon of olive oil in a large deep skillet or pot over medium-high heat. Season the shrimp lightly with salt and pepper, then sauté them until they turn pink and opaque, about 2-3 minutes on each side. Once cooked, remove the shrimp from the pan and set them aside.
2. Sautéing Aromatics:
In the same pan, melt 2 tablespoons of butter. Add the minced garlic and finely chopped onion, cooking until fragrant and translucent, about 2-3 minutes.
3. Making the Sauce:
Pour in the chicken broth and heavy cream, stirring gently to combine. Bring this mixture to a gentle simmer.
4. Cooking the Pasta:
Add the uncooked pasta to the pot, bending it as needed to fit. Cover and cook on medium-low heat, stirring occasionally to prevent sticking. Cook until the pasta is nearly tender, about 10-12 minutes. If needed, add more broth or water to keep the pasta submerged.
5. Finishing the Sauce:
Stir in the Parmesan cheese, Italian seasoning, crushed red pepper flakes (if using), and the remaining 2 tablespoons of butter. Mix well to create a creamy sauce. Taste and adjust salt and pepper as needed.
6. Adding the Seafood:
Gently fold in the cooked shrimp and crab meat. Allow them to warm through for 2-3 minutes, being careful not to overcook.
7. Serving:
Remove the pan from heat. Garnish with freshly chopped parsley and, if you like, extra red pepper flakes or Parmesan cheese. Serve immediately and enjoy your creamy, delicious One Pot Shrimp and Crab Alfredo!
Can I Use Frozen Shrimp and Crab for This Recipe?
Yes! Just make sure to thaw them completely before cooking. Thaw frozen shrimp and crab in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quicker thawing. Pat them dry to avoid extra moisture in the sauce.
Can I Substitute the Pasta?
Absolutely! Fettuccine and linguine work best, but you can swap in penne, spaghetti, or even gluten-free pasta. Just keep an eye on the cooking time, as different pastas may vary.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove over low heat with a splash of cream or broth to loosen the sauce before serving.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the pasta ahead, but add the shrimp and crab just before serving to keep them tender and fresh. Reheat the sauce gently and toss in the seafood when ready to serve.