Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 2 cups heavy cream
- 8 ounces fettuccine or linguine pasta, broken in half
- 1 pound large shrimp, peeled, deveined, tails removed
- 8 ounces lump crab meat, drained and picked for shells
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, add the broken fettuccine pasta to the pot, ensuring it's mostly submerged in the liquid.
- Reduce the heat to medium-low, cover the pot, and cook for 10-12 minutes, stirring every 2-3 minutes to prevent the pasta from sticking and to ensure even cooking. The pasta should be al dente; if needed, add a splash more broth or water if the sauce becomes too thick too quickly.
- Stir in the peeled shrimp and lump crab meat. Continue to cook, uncovered, for another 3-5 minutes, or until the shrimp turn pink and opaque, and the crab is heated through. Be careful not to overcook the seafood to keep it tender.
- Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter and the freshly grated Parmesan cheese until the butter has melted and the sauce is smooth, glossy, and creamy. The heat from the pasta will melt the cheese beautifully.
- Season generously with salt and freshly ground black pepper to taste. Garnish each serving with a sprinkle of fresh chopped parsley and an extra dusting of Parmesan cheese before serving immediately. Enjoy your one-pot shrimp and crab alfredo!
Notes
For best results, use freshly grated Parmesan cheese as pre-shredded varieties can make the sauce gritty. You can substitute linguine or spaghetti for fettuccine. This dish is best served immediately, as the pasta will absorb the sauce over time. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the sauce may thicken; reheat gently with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg