One Pot Shrimp and Crab Alfredo is a creamy, delicious pasta dish that brings together tender shrimp, sweet crab meat, and a rich Alfredo sauce—all cooked in just one pot. It’s comfort food that’s simple to make but feels special enough for any night of the week. The cheesy, garlicky sauce coats every bite perfectly, making it hard to resist going back for seconds.
I love making this dish when I want something impressive but don’t want to spend a lot of time cleaning up afterward. Cooking everything in one pot means fewer dishes and more time to relax or chat with friends while the magic happens on the stove. Plus, the combo of shrimp and crab always makes it feel like a little celebration, even if it’s a regular weeknight dinner.
My favorite way to enjoy this is with a crisp green salad and some crusty bread to soak up all that creamy sauce. It’s the kind of meal that feels warm and cozy but still light enough to enjoy without feeling too full. I’ll usually double the recipe because it’s so popular around here, and leftovers taste just as good the next day!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. I like peeled and deveined shrimp to save time. If you’re allergy-sensitive, you can swap shrimp with cooked chicken or mushrooms for a different twist.
Crab Meat: Lump crab adds sweetness and texture. If fresh crab isn’t available, canned crab or imitation crab are good options to keep the seafood flavor.
Fettuccine Pasta: Fettuccine’s wide shape holds creamy sauce nicely. You can use linguine, tagliatelle, or even penne if that’s what’s on hand. Just keep cooking times in mind.
Cream & Butter: Half-and-half or heavy cream creates that creamy Alfredo base. For a lighter version, you can use whole milk, but the sauce will be less rich. Butter adds flavor and richness—don’t skip it!
Parmesan Cheese: Freshly grated Parmesan is key for flavor and smooth melting. Pre-grated cheese can work but often doesn’t melt as well.
How Do I Get the Pasta Creamy Without It Sticking or Burning?
Cooking pasta and sauce all in one pot needs a bit of attention:
- Start by sautéing onions and garlic well to build flavor.
- Add uncooked pasta and enough liquid (half-and-half plus broth) to cover the pasta mostly. Stir to avoid clumps.
- Bring it to a boil, then lower heat, cover, and stir every few minutes. This keeps pasta from sticking to the bottom.
- If it gets too thick before pasta is done, add a splash of broth or water to loosen the sauce.
- After pasta is tender, stir in butter and cheese off heat so the sauce stays silky without curdling.
Patience is key here—gentle stirring and the right liquid ratio will give you a smooth, creamy Alfredo with perfectly cooked pasta every time!
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking pasta and sauce all in one pot without splashing.
- Wooden spoon or silicone spatula – helps stir pasta gently to prevent sticking and scraping the pan.
- Measuring cups and spoons – to get your cream, broth, and seasonings just right.
- Grater – for fresh Parmesan cheese that melts smoothly into the sauce.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of firm white fish for a different seafood mix that still cooks quickly.
- Add sun-dried tomatoes or roasted red peppers to bring a sweet and tangy depth to the creamy sauce.
- Stir in chopped spinach or kale at the end for extra color and nutrition without overpowering flavors.
- Use a mix of Parmesan and Asiago cheese for a sharper, nuttier cheese flavor you might enjoy sometimes.
One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 8 ounces fettuccine pasta (uncooked)
- 1 pound large shrimp, peeled and deveined
- 1 cup lump crab meat (preferably fresh or canned, drained)
For The Sauce and Flavor:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup diced celery (optional)
- 3 cups half-and-half or heavy cream
- 1 cup chicken broth or seafood broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional for a slight kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes total. It’s 10 minutes for prep—including cleaning shrimp and chopping veggies—and about 20 minutes cooking everything together in one pot. Quick and satisfying for a weeknight meal!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large deep skillet or pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic, chopped onion, and diced celery if using. Cook until everything is soft and smells wonderful, about 3-4 minutes.
2. Cooking the Pasta:
Add the uncooked fettuccine to the pot. Pour in the half-and-half (or cream) and chicken or seafood broth. Make sure the pasta is mostly covered by the liquid. Bring it to a boil, then lower the heat to medium-low and cover. Stir occasionally to stop it sticking to the bottom. Cook until the pasta is tender but still has some bite, around 12-15 minutes. If the liquid gets too thick before pasta is done, add a splash more broth or water.
3. Making It Creamy and Adding Seafood:
Once the pasta is cooked, stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix well until the sauce is thick and creamy. Then, gently fold in the shrimp and crab. Cook for another 3-5 minutes, until the shrimp turn pink and opaque and the crab is warmed through.
4. Final Touches and Serving:
Sprinkle in the Italian seasoning, red pepper flakes if you like a little heat, and season with salt and pepper to taste. Remove the pot from heat and garnish with chopped fresh parsley. Serve immediately with extra Parmesan and some crusty bread if you like.
Enjoy your creamy and delicious One Pot Shrimp and Crab Alfredo!
Can I Use Frozen Shrimp and Crab for This Recipe?
Yes, you can use frozen shrimp and crab, but make sure to thaw them completely before cooking. Thaw shrimp in the refrigerator overnight or quickly under cold running water. Drain well and pat dry to avoid extra moisture in the sauce.
Can I Substitute the Pasta?
Absolutely! While fettuccine works best for holding onto the sauce, you can use linguine, tagliatelle, or even penne. Just keep an eye on the cooking time as it may vary slightly by pasta type.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stove over low heat, stirring often to keep the sauce creamy. You may need to add a splash of broth or cream when reheating.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the sauce and cook the pasta separately, then combine with seafood when ready to serve. For best texture, add the shrimp and crab just before serving to avoid overcooking.
