One Pot Shrimp and Crab Alfredo is a creamy, cheesy pasta dish loaded with tender shrimp and sweet crab meat, all cooked together in a single pot. The rich Alfredo sauce coats every bite, blending perfectly with the seafood and pasta for an easy and satisfying meal.
I love making this recipe when I want something special but don’t want to spend hours in the kitchen. Having everything cook in one pot means less mess and less fuss, which makes me appreciate it even more. The shrimp get perfectly tender, and the crab adds a nice touch of sweetness that feels a little fancy but is so simple to put together.
My favorite way to serve this dish is with a sprinkle of fresh parsley and a squeeze of lemon on top to brighten all those creamy flavors. It’s a crowd-pleaser that always gets compliments, and it’s perfect for a cozy dinner at home or when you want to impress guests without any stress.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I like medium-sized shrimp because they cook quickly and stay tender. If you prefer, you can swap shrimp for scallops or even cooked chicken breast for a different protein.
Crab Meat: Use lump crab for the best texture and flavor. If fresh crab isn’t available, canned crab works fine—just drain it well to avoid extra moisture in the sauce.
Pasta: Fettuccine is classic with Alfredo sauce because its flat shape holds the sauce nicely. Linguine is a good substitute, and penne or rigatoni can work too if you want more bite.
Dairy: Whole milk gives a creamy base, but half-and-half or light cream make it even richer. For a lighter version, low-fat milk is okay but the sauce may be less thick. Butter adds richness and depth.
Cheese: Freshly grated Parmesan melts better and tastes more flavorful than pre-grated. If you want a twist, Romano or Asiago are good substitutes.
How Can I Make Sure the Seafood Stays Tender and Doesn’t Overcook?
Seafood cooks fast and can become rubbery if left too long. To keep it tender:
- Cook shrimp first in the hot pan just until pink and no longer translucent, about 2 minutes per side. Remove them right away.
- Add crab meat at the last minute since it is already cooked. Just warm it through gently (2-3 minutes) without boiling.
- When combining seafood back into the sauce, stir gently and avoid high heat to prevent overcooking.
- This way, the shrimp stay juicy, and the crab keeps its delicate texture.
Equipment You’ll Need
- Large deep skillet or wide pot – perfect for cooking pasta and sauce all in one pan without spilling.
- Wooden spoon or heat-safe spatula – helps stir the pasta gently without scratching your pan.
- Measuring cups and spoons – to get your liquids and spices just right for the sauce.
- Sharp knife and cutting board – for mincing garlic and preparing any fresh ingredients.
- Grater – to grate fresh Parmesan cheese for a smooth, melty sauce.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or cooked chicken to change up the protein.
- Add sautéed mushrooms or spinach for extra veggies and color.
- Try a sprinkle of red pepper flakes for a little heat if you like spice.
- Mix in a bit of sun-dried tomatoes for a tangy, rich twist to the creamy sauce.
One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
- 12 oz fettuccine pasta (or linguine)
- 1 lb shrimp, peeled and deveined
- 1 cup lump crab meat (fresh or canned)
- 3 tbsp butter
- 4 cloves garlic, minced
- 3 cups whole milk or half-and-half
- 1 cup chicken broth
- 1 ½ cups freshly grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Olive oil, for cooking shrimp
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. It includes prepping and cooking time, with everything made in one pot for quick and easy cleanup!
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon olive oil in a large, deep skillet or pot over medium heat. Season the shrimp with salt, pepper, and paprika. Cook the shrimp for about 2 minutes on each side, until they turn pink and opaque. Remove them from the skillet and set aside.
2. Make the Sauce Base:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until it smells fragrant but hasn’t browned.
3. Cook the Pasta:
Pour in the chicken broth and milk (or half-and-half) and bring to a gentle simmer. Add the uncooked pasta, making sure it is covered by the liquid. Cover the pot and let the pasta cook, stirring occasionally, for about 10 minutes or until it’s almost tender. If needed, add a little more broth or water to keep the pasta submerged.
4. Add Cheese and Seafood:
Stir in the Parmesan cheese until it melts and the sauce thickens. Gently fold in the cooked shrimp and lump crab meat. Heat everything together for 2-3 minutes, but be careful not to overcook the seafood.
5. Season and Serve:
Season with salt, black pepper, and crushed red pepper flakes to taste. Sprinkle with chopped fresh parsley and extra Parmesan cheese if you like. Serve right away, with lemon wedges on the side to brighten the flavors if you want.
Can I Use Frozen Shrimp and Crab?
Yes! Just be sure to thaw the shrimp and crab completely before cooking. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat dry to avoid extra moisture in the sauce.
Can I Substitute the Pasta?
Absolutely! While fettuccine or linguine works best for Alfredo, you can use penne, rigatoni, or even spaghetti if that’s what you have on hand. Just watch the cooking time as it may vary slightly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if it’s too thick.
Can I Make This Recipe Dairy-Free?
You can try using dairy-free milk and vegan Parmesan substitutes, but the sauce texture and flavor may be different. Coconut milk or cashew cream can add creaminess, but the authentic Alfredo taste won’t be quite the same.
