One Pot Shrimp and Crab Alfredo is a creamy, dreamy dish that brings the best of the sea right to your dinner table. With tender shrimp, sweet crab meat, and a rich Alfredo sauce all cooked together in one pot, it’s both fuss-free and full of flavor. The pasta gets perfectly coated in the cheesy, garlicky sauce, making every bite just right.
I love how effortless this recipe is—everything cooks in the same pot, which means less cleanup and more time to enjoy your meal. Whenever I make it, I always grab some fresh parsley to sprinkle on top; it adds a nice pop of color and a little brightness to the creamy sauce. Plus, the combo of shrimp and crab makes it feel like a special treat, even on a busy weeknight.
This dish goes perfectly with a simple green salad or some warm garlic bread to mop up every last bit of sauce. I like to serve it with a chilled glass of white wine, but it’s just as great with a sparkling water if you want to keep it light. It’s one of those meals that never fails to bring smiles around the table, and I’m pretty sure it’ll become a favorite in your home too.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well; just thaw if frozen. If you prefer, swap shrimp for scallops or chunks of firm white fish for a different seafood twist.
Crab Meat: Lump crab adds sweetness and delicate texture. If fresh crab isn’t available, canned or imitation crab can work in a pinch, but fresh always tastes best.
Fettuccine Pasta: I like fettuccine for its wide noodles, but linguine or tagliatelle are great alternatives. For a gluten-free option, try GF pasta—but adjust cooking time.
Heavy Cream & Parmesan Cheese: These give the sauce its creamy, rich flavor. For lighter options, use half-and-half plus a bit of cream cheese, or a combo of cream and milk. Parmesan can be swapped with Pecorino Romano or Asiago for a sharper taste.
How Do I Cook the Pasta Right in the Sauce Without It Getting Too Mushy?
Cooking the pasta directly in the sauce is key here. To nail it, follow these tips:
- Use enough chicken broth and cream so the pasta has liquid to absorb while cooking.
- Push the pasta down to submerge it and stir often to make sure noodles cook evenly and don’t stick.
- Check pasta tenderness early, around 8 minutes, so it doesn’t overcook. Add more broth or water if the liquid evaporates before pasta is done.
- Lower the heat once pasta is nearly ready to prevent sauce from boiling and splitting.
Doing this slowly and gently helps the noodles soak up all that creamy flavor while staying perfectly tender—not mushy.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking shrimp and pasta all in one pot with enough space to stir easily.
- Wooden spoon or silicone spatula – great for scraping the bottom without scratching your pan.
- Measuring cups and spoons – to get your cream, broth, and seasonings just right.
- Grater – for fresh Parmesan, which melts best and adds the richest flavor.
- Colander – handy if you want to rinse your shrimp or drain any excess liquid after cooking.
Flavor Variations & Add-Ins
- Swap crab for cooked lobster meat to make it extra special and rich.
- Add spinach or kale at the end for a boost of color and nutrition without changing the creamy texture.
- Mix in sun-dried tomatoes or roasted red peppers for a slightly sweet and tangy twist.
- Stir in a pinch of smoked paprika or cayenne pepper if you like a little spicy kick with your seafood.
One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
- 8 oz fettuccine pasta (or linguine)
- 1 lb shrimp, peeled and deveined
- 8 oz lump crab meat, drained and picked over for shells
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ cup diced onions
- ½ cup diced red bell pepper (optional, adds color and flavor)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This dish takes about 5 minutes to prep and around 20 minutes to cook, for a total ready time of approximately 25 minutes. It’s a quick and easy recipe perfect for weeknight dinners.
Step-by-Step Instructions:
1. Prepare the Pasta and Base:
In a large deep skillet or pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic, diced onions, and red bell pepper if you’re using it. Sauté these together for 3-4 minutes until the onions soften, the peppers are tender, and the garlic smells amazing.
2. Cook the Shrimp:
Add the shrimp to the skillet and sprinkle with salt, pepper, and about half of the Italian seasoning. Cook the shrimp for 2-3 minutes on each side, until they turn pink and are fully cooked. Then remove the shrimp from the skillet and set them aside for now.
3. Make the Sauce & Cook Pasta:
Pour the remaining 2 tablespoons of butter into the skillet. Then add the heavy cream and chicken broth, stirring them together and bringing the mixture to a gentle simmer. Now add the uncooked pasta directly into the skillet, pressing it down into the liquid so it gets mostly submerged.
Cook the pasta in the cream sauce, stirring occasionally, for about 10-12 minutes, or until al dente and the sauce has thickened. If the sauce dries out before the pasta is done, feel free to add a little more broth or water to keep it moist.
4. Add Cheese and Crab:
Turn the heat down to low. Stir in the grated Parmesan cheese and the rest of the Italian seasoning. Gently fold in the lump crab meat, trying not to break it up too much. Taste and add salt and pepper as needed.
5. Combine Shrimp and Finish:
Return the cooked shrimp to the skillet along with the chopped fresh parsley. Stir very gently to mix everything and warm it through for about 2 minutes.
6. Serve:
Sprinkle more Parmesan, fresh parsley, and a pinch of black pepper or red pepper flakes on top, if you like a little spice. Serve your creamy shrimp and crab Alfredo straight from the pot, paired nicely with garlic bread or a fresh green salad.
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 quickly under cold running water in a sealed bag. Pat them dry to avoid extra moisture in the sauce.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the pasta ahead, then store everything separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth to loosen the sauce if needed before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly over low heat, stirring occasionally and adding a little broth or cream to keep the sauce creamy and smooth.
What Can I Serve with One Pot Shrimp and Crab Alfredo?
It pairs wonderfully with garlic bread to soak up the sauce, and a fresh green salad for a light, crisp contrast. Steamed or roasted vegetables also make a great side for a balanced meal.
