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.
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.