Description
A luxurious Italian pasta dish featuring shrimp and crab in a creamy Alfredo sauce, perfect for special occasions.
Ingredients
- 1 cup heavy cream
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- ½ cup grated Romano cheese (optional)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat (fresh or canned, drained)
- 8 oz fettuccine or pasta of choice
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil the fettuccine or your choice of pasta according to the package instructions. Once done, drain and set aside. Save ½ cup of pasta water for the sauce if needed.
- Prepare the Shrimp and Crab: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set aside.
- Add Crab Meat: In the same skillet, add the crab meat and sauté for another 1-2 minutes to warm it up. Set aside with the shrimp.
- Make the Alfredo Sauce: Melt butter in the same skillet over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
- Add Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and Romano cheese (if using) until melted and the sauce thickens slightly. Season with salt, pepper, and Italian seasoning if desired.
- Adjust Consistency: If the sauce becomes too thick, add a little pasta water (a tablespoon at a time) to thin it out to your desired consistency.
- Combine Pasta, Seafood, and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss the pasta in the sauce to coat it thoroughly. Gently stir in the shrimp and crab meat. Cook for 1-2 minutes until everything is heated through.
- Serve and Garnish: Divide the Shrimp and Crab Alfredo among plates. Sprinkle with freshly chopped parsley for added color and flavor. Serve immediately.
Notes
For added brightness, consider adding a teaspoon of lemon juice to the sauce.