Last Wednesday, we had a house full of hungry kids and a couple of neighbors who dropped by “just for a minute.” You know how that goes. I opened the fridge, spotted some leftover crabmeat from our seafood night and a bag of shrimp I meant to use earlier in the week—and that’s when it hit me. A warm, creamy seafood pasta bake. I love meals that feel indulgent without creating chaos in the kitchen, and this one came together like a dream.

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I tossed on my apron, played some 90s R&B in the background, and got to work while chatting with my oldest about her school project. The kitchen smelled like garlic butter heaven within minutes. And when the Parmesan hit the cream and started melting down? Oh my, that’s comfort in a skillet.

My husband, who’s usually more of a meat-and-potatoes guy, gave it two thumbs up. This dish has officially made it into our “weekday fancy” rotation—those recipes that feel a little elevated but still doable on a Wednesday night. It’s cheesy, rich, and full of tender shrimp and sweet crab that balance beautifully with the creamy Alfredo and toasty topping.

If you’re looking for something crowd-pleasing, quick enough for busy days, and fancy enough for when company surprises you—this Shrimp and Crab Alfredo Bake checks all the boxes.

Short Description

Creamy, cheesy, and full of tender shrimp and crab, this Shrimp and Crab Alfredo Bake is a comforting pasta dish baked to golden perfection. Perfect for weeknights, special dinners, or casual get-togethers.

Key Ingredients

Pasta Base:

8 oz fettuccine or penne pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese, divided
Salt and pepper, to taste
1/2 teaspoon paprika (optional)

Seafood Mixture:

1 lb large shrimp, peeled and deveined
8 oz lump crabmeat, drained and checked for shells
1 tablespoon olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Topping:

1 cup shredded mozzarella cheese
1/4 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese

Tools Needed

Large skillet
Medium saucepan
9×13-inch baking dish
Mixing bowls
Pasta strainer
Wooden spoon or silicone spatula
Zester or lemon squeezer (optional but handy)

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cook the Pasta
Bring a pot of salted water to a boil. Cook the fettuccine or penne according to package instructions until al dente. Drain and set aside.

Step 3: Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter. Add the garlic and sauté for about 1 minute until fragrant. Pour in the cream and bring it to a gentle simmer.

Stir in 3/4 cup of the Parmesan cheese until melted and smooth. Season with salt, pepper, and optional paprika. Remove from heat.

Step 4: Cook the Shrimp
In a separate skillet, heat olive oil over medium. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat and squeeze lemon juice over them.

Step 5: Combine the Pasta and Seafood
In a large mixing bowl, combine the cooked pasta, Alfredo sauce, cooked shrimp, and lump crabmeat. Mix gently to avoid breaking up the crab too much.

Step 6: Assemble the Bake
Pour the mixture into the greased baking dish. Sprinkle mozzarella cheese evenly over the top.

Step 7: Add the Topping
In a small bowl, combine breadcrumbs and remaining 1/4 cup Parmesan. Sprinkle over the mozzarella layer.

Step 8: Bake Until Golden
Place the dish in the preheated oven. Bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbly around the edges.

Step 9: Let It Rest and Garnish
Remove from the oven and let it rest for 5 minutes before serving. Sprinkle fresh parsley on top and serve warm.

Why You’ll Love This Recipe

– Quick to prep—ideal for weeknights

– Family-approved, even by picky eaters

– Fancy enough for guests, easy enough for everyday

– Perfect balance of flavors—lemon, garlic, Parmesan

– Can be made ahead for busy evenings

– Freezer-friendly

– Great way to use up leftover seafood

Mistakes to Avoid & Solutions

1. Overcooking the shrimp
Shrimp cook fast—just 2–3 minutes per side. Anything longer and they’ll turn rubbery. Keep the heat medium and remove promptly once pink.

2. Skipping the crab shell check
Even canned crab can have stray shells. Take a few extra minutes to feel through it before mixing in.

3. Using too much pasta
Stick with 8 oz. More pasta will soak up the sauce and throw off the texture.

4. Not letting it rest before serving
Fresh out of the oven, it’s piping hot. Resting lets the sauce thicken slightly and the cheese settle.

5. Forgetting to season the sauce
Cream and cheese can mellow out flavors. Taste your Alfredo before mixing—don’t be shy with the salt, pepper, or even a pinch of garlic powder if needed.

Serving and Pairing Suggestions

Best as a main dish served hot from the oven

Side options: Steamed broccoli, Caesar salad, or roasted asparagus

Drinks: Crisp white wine like Pinot Grigio or a lemony sparkling water

Serving style: Perfect for family-style in a big dish or individual ramekins for dinner parties

Extras: A lemon wedge on the side adds a fresh kick

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

For freezing, wrap the unbaked dish tightly and freeze for up to 2 months

To reheat:

– Microwave individual servings for 1–2 minutes (cover with a damp paper towel)

– Oven: Cover with foil and warm at 350°F for 15–20 minutes

Add a splash of cream or milk before reheating to revive the sauce if needed

FAQs

1. Can I use frozen shrimp?
Yes—just thaw them fully and pat dry before cooking to avoid excess water.

2. What type of crab meat works best?
Lump crab is ideal for flavor and texture. Claw meat is fine but has a stronger taste.

3. Can I make this dish ahead of time?
Absolutely! Assemble it and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time if cold.

4. What pasta shape works best?
Fettuccine or penne hold the sauce well, but rotini or shells would also work nicely.

5. Is there a lighter version of this dish?
You can use half-and-half instead of cream, and low-fat mozzarella—but the texture may be a bit less rich.

Tips & Tricks

Let shrimp come to room temperature before cooking to ensure even doneness

Add a pinch of crushed red pepper to the Alfredo for a little heat

Toast the breadcrumbs in a dry skillet before topping for extra crunch

Stir in baby spinach with the pasta for a veggie boost

Grate your Parmesan fresh—pre-shredded doesn’t melt as well

Recipe Variations

Cajun Style
Add 1–2 teaspoons Cajun seasoning to the Alfredo sauce. Swap mozzarella for Pepper Jack. Finish with sliced green onions instead of parsley for a spicy Southern kick.

No-Shellfish Version
Use shredded rotisserie chicken and sautéed mushrooms instead of shrimp and crab. Keep the rest of the recipe the same—it turns into a delicious creamy chicken Alfredo bake.

Gluten-Free
Use gluten-free pasta and gluten-free Panko crumbs. Double-check your crab and Parmesan labels to ensure no added gluten.

Extra Veggies
Add sautéed bell peppers or spinach into the mix before baking. It brings color, nutrients, and another layer of texture.

Low-Carb
Replace pasta with steamed spiralized zucchini or cooked spaghetti squash. Keep sauce and seafood the same, bake as usual.

Final Thoughts

Some meals just make everyone slow down and smile—and this Shrimp and Crab Alfredo Bake is one of them in our house. It’s rich but not over-the-top, simple yet impressive, and always leaves us scraping our plates.

Cooking for a family means finding that balance between flavor and fuss, and this dish strikes it perfectly. It’s comforting without being too heavy, and every bite brings a little joy to the table. If your crew loves seafood and creamy pasta, give this one a spot in your meal rotation. It’s definitely earned one in mine.

Shrimp And Crab Alfredo Bake

Creamy, cheesy, and packed with tender shrimp and sweet crab, this Alfredo Bake brings serious comfort to the table. It’s rich, flavorful, and perfect for cozy weeknights, laid-back dinner parties, or when you want to impress without the fuss.

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Ingredients

Pasta Base:

8 oz fettuccine or penne pasta
2 tablespoons unsalted butter
2 cloves garlic minced
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese divided
Salt and pepper to taste
½ teaspoon paprika optional

Seafood Mixture:

1 lb large shrimp peeled and deveined
8 oz lump crabmeat drained and checked for shells
1 tablespoon olive oil
Juice of 1 lemon
Fresh parsley chopped (for garnish)

Topping:

1 cup shredded mozzarella cheese
¼ cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese

Instructions

Set oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Boil salted water and cook pasta until al dente. Drain and set aside.
Melt butter in a skillet over medium heat. Add garlic and sauté for 1 minute. Pour in cream and simmer. Stir in 3/4 cup Parmesan until smooth. Season with salt, pepper, and paprika (if using). Remove from heat.
Heat olive oil in a skillet over medium. Cook shrimp for 2–3 minutes per side, until pink and opaque. Drizzle with lemon juice.
In a large bowl, gently mix cooked pasta, Alfredo sauce, shrimp, and crabmeat.
Transfer the mixture to the baking dish. Top with shredded mozzarella.
Mix breadcrumbs with remaining 1/4 cup Parmesan and sprinkle over mozzarella.
Bake for 20–25 minutes, until golden on top and bubbling at the edges.
Rest for 5 minutes before serving. Garnish with chopped parsley.