Shrimp & Crab Alfredo Bake – Creamy, Cheesy & Seafood-Lover’s Dream

Recipe Card

Servings & Timing

• Prep Time: 20 minutes

• Cook Time: 20–25 minutes

• Total Time: 40–45 minutes

• Yield: 6 servings

• Dietary Badges: Seafood, Comfort Food, Special Occasion

Ingredients

For the Alfredo Sauce

• Butter

• Garlic (minced)

• Heavy cream

• Parmesan cheese (grated)

• Salt

• Black pepper

• Italian seasoning

• Red pepper flakes (optional)

For the Bake

• Fettuccine or penne pasta (cooked al dente)

• Large shrimp (peeled & deveined)

• Lump crab meat (fresh, canned, or imitation)

• Mozzarella cheese (shredded)

• Parmesan cheese (shredded)

• Parsley (chopped, for garnish)

• Lemon wedges (optional)

Instructions

1. Preheat Oven – Heat to 375°F (190°C) and grease a 9×13″ baking dish.

2. Cook Pasta – Boil pasta 1–2 minutes shy of package directions. Drain.

3. Make Sauce – In skillet, melt butter; sauté garlic 30 seconds. Add cream, bring to simmer. Reduce heat, whisk in Parmesan, seasonings, and red pepper flakes.

4. Cook Shrimp – In butter or oil, sear shrimp 2–3 minutes per side until pink. Remove.

5. Assemble Bake – Combine pasta, Alfredo sauce, crab meat, and shrimp in a large bowl. Transfer to baking dish. Top with mozzarella and Parmesan.

6. Bake & Broil – Bake 15–20 minutes until bubbly, then broil 2–3 minutes for a golden top.

7. Garnish & Serve – Sprinkle with parsley and serve with lemon wedges.

Notes

• Creamier: Stir ½ cup cream cheese into the Alfredo sauce.

• Swap: Use scallops or lobster for a twist.

• Lighter: Half-and-half can replace heavy cream.

• Crunchy: Top with buttery breadcrumbs before baking.

Introduction

This Shrimp & Crab Alfredo Bake takes everything you love about seafood pasta and wraps it in a creamy, cheesy embrace. With tender shrimp, sweet crab meat, and a rich garlic-Parmesan Alfredo sauce baked to bubbly perfection, it’s a dish made for special dinners, date nights, or impressing guests.

Step-by-Step Cooking Guide

1. Preheat the Oven
Set to 375°F (190°C) and prepare your baking dish with a light grease.

2. Cook the Pasta
Boil until just shy of al dente—this prevents overcooking when baked.

3. Make the Alfredo Sauce
Melt butter, sauté garlic, then stir in heavy cream. Once it simmers, whisk in Parmesan, salt, pepper, Italian seasoning, and red pepper flakes for a touch of heat.

4. Cook the Shrimp
Quick-sear shrimp until pink and opaque. Remove immediately to avoid overcooking.

5. Combine & Assemble
Mix pasta, Alfredo sauce, crab meat, and shrimp. Transfer to baking dish, then top with mozzarella and Parmesan.

6. Bake & Broil
Bake until bubbly, then broil for a golden finish.

7. Garnish & Serve
Parsley adds freshness; lemon wedges brighten the creamy sauce.

Ingredient Details & Substitution Tips

• Shrimp: Large or jumbo work best; tails removed for easier serving.

• Crab Meat: Lump crab has the sweetest flavor; imitation works for budget-friendly versions.

• Pasta: Fettuccine feels indulgent; penne or rotini catch the sauce well.

• Cheeses: Freshly grated Parmesan melts better and avoids clumping.

Recipe Variations & Serving Suggestions

• Seafood Deluxe: Add scallops or lobster chunks.

• Cajun Style: Mix in 1 tsp Cajun seasoning to sauce for a spicy kick.

• Veggie Boost: Stir in spinach, peas, or roasted asparagus before baking.

Serve with garlic bread, Caesar salad, and a crisp white wine like Chardonnay or Pinot Grigio.

Storage & Make-Ahead Info

• Storage: Refrigerate in airtight container up to 3 days.

• Freezing: Freeze unbaked casserole up to 2 months; thaw overnight before baking.

• Reheating: Warm at 325°F covered with foil until hot; add splash of cream to keep sauce silky.

• Make-Ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking.

FAQs

Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking.

Q: Can I skip broiling?
A: Yes, but broiling gives that extra golden cheesy crust.

Q: How can I make it spicier?
A: Increase red pepper flakes or add diced jalapeños to the sauce.

Personal Note

The first time I made this was for a small dinner party, and guests went back for seconds and thirds. The creamy sauce paired with sweet seafood makes this dish unforgettable—especially when you serve it with warm garlic bread to scoop up every last drop.

If you’d like, I can also make a printable dinner-party recipe card with wine pairing suggestions for this dish so it’s blog- and event-ready. Would you like me to prepare that?