Description
This creamy and flavorful Seafood Pasta with Shrimp & Crab combines tender linguine with succulent shrimp and lump crab meat in a rich Parmesan and white wine sauce, enhanced by garlic, lemon zest, and fresh parsley. Perfect for a comforting yet elegant Italian-American main course.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Sauce & Seafood
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound lump crab meat, picked over for shells
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet and cook 2–3 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Make the Sauce: Pour white wine into the same skillet and let it simmer for about 2 minutes to reduce slightly, enhancing the flavor.
- Add Cream & Cheese: Stir in heavy cream and grated Parmesan cheese. Let the sauce simmer gently for 3–4 minutes until it thickens slightly and becomes creamy.
- Combine Seafood & Flavorings: Return the cooked shrimp to the skillet and gently fold in lump crab meat to warm through without breaking it up. Add lemon zest, lemon juice, and chopped parsley to brighten the dish.
- Toss Pasta & Adjust Sauce: Add the cooked pasta to the skillet and toss everything together thoroughly, using the reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency.
- Season and Serve: Taste and season with salt and black pepper. Serve immediately, garnished with extra parsley or lemon wedges if desired.
Notes
- Seafood can be fresh or frozen; if using frozen, thaw properly before cooking.
- For a tomato-based variation, substitute the cream with a can of crushed tomatoes.
- Pair with garlic bread or a simple green salad for a complete meal.
