Ingredients
- 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
Instructions
- Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Pat the shrimp dry with paper towels and season lightly with a little salt, black pepper, and paprika.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and cooked through. Remove and set aside.
- Add the remaining butter to the same skillet. Stir in the diced onion and cook for 2 to 3 minutes until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and milk. Stir and bring to a gentle simmer.
- Add the Parmesan cheese and stir until melted and smooth.
- Season with the remaining salt, black pepper, paprika, and crushed red pepper flakes if using. Stir in the lemon juice.
- Gently fold in the crab meat and let it warm through for about 2 minutes.
- Return the cooked shrimp to the skillet.
- Add the drained pasta to the sauce and toss until evenly coated. Add reserved pasta water a little at a time if the sauce needs thinning.
- Sprinkle with chopped parsley and serve warm with extra Parmesan if desired.
Notes
- Half-and-half can replace heavy cream for a lighter sauce.
- For a garlic butter version, skip the cream and milk and use extra butter, olive oil, lemon juice, and pasta water.
- Additional seafood such as scallops or white fish can be added for more variety.
- Vegetables like spinach, peas, mushrooms, or cherry tomatoes pair well with the seafood flavors.
- Be careful not to overcook the shrimp, as they can become rubbery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 210 mg
