Seafood Pasta with Shrimp & Crab

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Ingredients

  • 12 oz pasta (linguine or fettuccine)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 1 cup crab meat (fresh or canned, drained)
  • 1 cup heavy cream
  • ½ cup white wine (optional, can sub with chicken broth)
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tsp red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
  3. Add shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
  4. In the same skillet, add white wine (or broth). Let it simmer for 2 minutes, scraping up any browned bits.
  5. Stir in heavy cream and butter. Simmer gently until slightly thickened.
  6. Add Parmesan cheese, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes.
  7. Toss in the cooked pasta, crab meat, and shrimp. Mix well until evenly coated in sauce.
  8. Garnish with fresh parsley and a squeeze of lemon juice before serving.

Would you like me to make this a creamy Alfredo-style pasta (rich and cheesy) or more of a light garlic-butter seafood pasta?

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