One Pot Shrimp and Crab Alfredo is a creamy, dreamy pasta dish that brings together tender shrimp, sweet crab meat, and rich Alfredo sauce all in one pot. The pasta soaks up the cheesy sauce beautifully, making each bite comforting and flavorful. It’s a great dish if you love seafood and want something that feels a little special but cooks up quickly.
I love making this meal when I want something impressive but easy. Since everything cooks in one pot, it saves on cleanup, which is a big win in my book. Plus, I often add a pinch of garlic and a squeeze of lemon to brighten up the creamy sauce—it’s a little trick that really makes the flavors pop.
This dish is perfect served with a simple green salad or some crusty bread to scoop up any leftover sauce. It’s one of those recipes that feels fancy enough for a dinner with friends but is so simple you can enjoy it any night of the week. I always find myself going back for seconds because it’s just so satisfying!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. If frozen, thaw fully before cooking to avoid watering down the sauce. You can swap shrimp for scallops or firm white fish if preferred.
Crab Meat: Lump crab adds sweetness and texture. If fresh crab isn’t available, use canned crab or even crab sticks as an easy alternative, though fresh is best for flavor.
Milk and Broth: Whole milk gives a creamy base, but half-and-half or light cream will make it richer. For broth, chicken broth is common, but seafood stock boosts the seafood taste.
Pasta: Fettuccine is classic for Alfredo sauce because its wide strands hold the creamy sauce well. You can use linguine, tagliatelle, or even spaghetti if needed.
Parmesan Cheese: Freshly grated Parmesan melts best and provides authentic flavor. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes.
How Do You Cook Pasta and Sauce Together in One Pot Without It Getting Clumpy?
Cooking pasta right in the sauce liquid takes some attention to avoid sticking or clumping.
- Stir often as the pasta cooks to keep it from sticking together or to the pan.
- Press the pasta down gently so it’s submerged in the liquid but avoid overloading the pan.
- Use enough liquid so the pasta can absorb it gradually and become creamy without drying out.
- Lower the heat to a gentle simmer to cook evenly without boiling aggressively.
- Finally, stir in cheese off the heat to melt smoothly and thicken the sauce nicely.
With these steps, your Alfredo sauce will coat every strand of pasta perfectly, making the dish creamy and delicious without fuss.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking shrimp and pasta all in one pot to save time and cleanup.
- Tongs – help you stir and press the pasta down into the liquid for even cooking.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to get the right amount of milk, broth, and seasonings.
- Grater – for fresh Parmesan cheese, which melts best in the sauce.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of firm white fish like mahi-mahi for a different seafood twist.
- Add sautéed spinach or kale near the end for extra color, nutrients, and a fresh touch.
- Stir in sun-dried tomatoes or roasted red peppers for a sweet and tangy flavor boost.
- Use a pinch of smoked paprika or Cajun seasoning if you want a little smoky or spicy kick with the seafood.
How to Make One Pot Shrimp and Crab Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fettuccine pasta (uncooked)
- 1 lb large shrimp, peeled and deveined
- 1 cup lump crab meat, picked over for shells
- 4 cups whole milk (or half-and-half for creamier sauce)
- 1 cup chicken broth or seafood stock
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 lemon, halved (for garnish and optional juice)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend some time sautéing the shrimp, cooking the pasta right in the sauce, and gently folding in the crab meat. It’s a quick, one-pot meal that’s perfect for weeknights or casual dinners.
Step-by-Step Instructions:
1. Cook the Shrimp:
Heat 1 tablespoon olive oil in a large deep skillet or cast iron pan over medium-high heat. Season the shrimp with a pinch of salt and pepper. Cook the shrimp for about 2 minutes per side or until they turn pink. Remove the shrimp and set aside for later.
2. Make the Sauce Base:
Lower the heat to medium. In the same pan, add 4 tablespoons butter and let it melt. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add Liquids and Pasta:
Pour in 1 cup chicken broth (or seafood stock) and 4 cups whole milk. Stir gently and bring to a gentle simmer.
Add the uncooked fettuccine pasta to the pan. Use tongs or a spoon to press the pasta down so it is mostly covered by the liquid. Cover the pan with a lid and cook, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed—about 12 to 15 minutes.
4. Finish the Alfredo Sauce and Add Crab:
Once the pasta is cooked, stir 1 cup freshly grated Parmesan cheese into the sauce until melted and creamy. Gently fold in 1 cup lump crab meat, being careful not to break it up too much.
5. Combine and Season:
Return the cooked shrimp to the pan and mix gently. Season with salt, black pepper, and crushed red pepper flakes if you like a little spice.
6. Garnish and Serve:
Remove the pan from the heat. Sprinkle chopped fresh parsley on top. Squeeze fresh lemon juice over the dish and garnish with lemon halves. Serve immediately with extra Parmesan cheese if you want.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry to prevent extra moisture in the sauce.
Can I Substitute the Crab Meat?
Absolutely! If you don’t have lump crab meat, canned crab or imitation crab sticks can work in a pinch. Fresh crab offers the best flavor and texture, but these substitutes keep the dish delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream if the sauce feels too thick.
Can I Make This Dish Ahead of Time?
You can prepare the sauce and cook the pasta ahead, but it’s best to add the seafood just before serving to keep it tender and fresh. If needed, reheat gently to avoid overcooking the shrimp and crab.
