Seafood Pasta with Shrimp and Crab

This seafood pasta with shrimp and crab is creamy, savory, and full of fresh coastal flavor. Tender pasta is tossed with juicy shrimp, sweet crab, garlic, butter, cream, and Parmesan for a comforting meal that feels special enough for guests but easy enough for a family dinner.

Why You’ll Love This Recipe

This recipe brings together two delicious seafood favorites in one satisfying pasta dish. The shrimp adds a tender, meaty bite, while the crab gives the sauce a delicate sweetness. It is rich without being too heavy, simple enough for a weeknight, and elegant enough for a weekend dinner. It also works well for both casual meals and special occasions, and you can easily adjust the seasoning or pasta shape to fit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces linguine or spaghetti

1 pound large shrimp, peeled and deveined

12 ounces lump crab meat or imitation crab meat, cut into chunks if needed

2 tablespoons olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1 small onion, finely diced

1 1/2 cups heavy cream

1 cup whole milk

1 cup freshly grated Parmesan cheese

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper flakes, optional

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1/2 cup reserved pasta water, as needed

Directions

Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.

While the pasta cooks, pat the shrimp dry with paper towels. Season them lightly with a little salt, black pepper, and paprika.

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side, just until pink and cooked through. Remove the shrimp from the skillet and set aside.

Add the remaining butter to the same skillet. Stir in the onion and cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.

Pour in the heavy cream and milk. Stir well and bring the mixture to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.

Season the sauce with the remaining salt, black pepper, paprika, and crushed red pepper flakes if using. Add the lemon juice and stir.

Gently fold in the crab meat and let it warm through for 2 minutes. Return the cooked shrimp to the skillet.

Add the drained pasta to the sauce and toss until well coated. If the sauce seems too thick, add a little reserved pasta water until it reaches your desired consistency.

Sprinkle with chopped parsley and serve warm with extra Parmesan if desired.

Servings and timing

This recipe makes 4 to 6 servings.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Variations

For a lighter version, replace the heavy cream with half-and-half and reduce the Parmesan slightly.

For a garlic butter style pasta, skip the milk and cream and use extra butter, olive oil, garlic, lemon juice, and a small splash of pasta water.

For more seafood flavor, add scallops or small pieces of cooked white fish.

For a little freshness, stir in baby spinach, peas, or halved cherry tomatoes near the end of cooking.

For extra heat, increase the crushed red pepper flakes or add a pinch of cayenne.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place the pasta in a skillet over low heat with a splash of milk or cream. Stir gently until warmed through. This helps loosen the sauce and keeps the seafood from drying out.

You can also reheat it in the microwave in short intervals, stirring between each one. Avoid overheating, as shrimp can become rubbery and crab can lose its delicate texture.

Freezing is not recommended because creamy sauces can separate after thawing.

FAQs

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before cooking so they sear properly and do not water down the sauce.

Can I use imitation crab instead of lump crab?

Yes. Imitation crab works well in this recipe and is a budget-friendly option. Just cut it into bite-sized pieces before adding it to the sauce.

What pasta works best for this dish?

Linguine and spaghetti are both great choices because they hold the creamy sauce well, but fettuccine or penne also work nicely.

How do I keep the shrimp from overcooking?

Cook the shrimp only until they turn pink and opaque, usually 1 to 2 minutes per side depending on size. Remove them from the pan as soon as they are done.

Can I make this recipe without cream?

Yes. You can use half-and-half or make a lighter sauce with butter, garlic, lemon juice, and pasta water.

What can I serve with seafood pasta?

A green salad, roasted vegetables, or warm garlic bread pairs very well with this dish.

Can I make it ahead of time?

It is best served fresh, but you can prep the ingredients ahead of time by peeling the shrimp, chopping the onion, and measuring the sauce ingredients.

How do I thicken the sauce?

Let it simmer gently for a few extra minutes, or add a little more Parmesan cheese. You can also reduce the amount of pasta water you stir in.

Can I add vegetables to this pasta?

Yes. Spinach, mushrooms, peas, and cherry tomatoes are all good additions that blend well with the seafood flavors.

Is this recipe good for special occasions?

Yes. The combination of shrimp, crab, and creamy Parmesan sauce makes it feel elegant while still being easy to prepare.

Conclusion

Seafood pasta with shrimp and crab is a rich, flavorful meal that turns simple ingredients into something memorable. The creamy garlic Parmesan sauce brings everything together beautifully, and the recipe is flexible enough to adjust for different tastes and occasions. Whether you make it for a cozy dinner at home or serve it to guests, this pasta is sure to be a favorite.

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