Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes, making it ideal for busy evenings.
Flavorful: The combination of shrimp, crab, and a seasoned butter sauce creates a rich and satisfying taste.
Versatile: Easily adaptable with your choice of pasta and additional ingredients.
Impressive: Despite its simplicity, this dish looks and tastes like a gourmet meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces fettuccine
8 tablespoons butter, divided
1 medium shallot, finely chopped (about 1/4 cup)
4 cloves garlic, minced
3/4 cup beer (such as a light ale)
1 tablespoon Old Bay Classic Seafood Seasoning
1 pound large shrimp, peeled and deveined
1 pound lump crabmeat
2 tablespoons finely chopped fresh parsley, for garnish

Directions

Cook the Pasta: I cook the fettuccine according to the package instructions. Once done, I drain it well and set it aside.
Prepare the Sauce Base: In a large skillet over medium heat, I melt 4 tablespoons of butter. I add the chopped shallot and cook for 2–3 minutes until translucent. Then, I add the minced garlic and cook for an additional 30 seconds.
Build the Sauce: I stir in the beer, the remaining 4 tablespoons of butter, and the Old Bay seasoning. I bring the mixture to a boil.
Cook the Shrimp: I add the shrimp to the skillet and cook for 3–4 minutes until they turn pink and are just cooked through.
Add the Crabmeat: I gently fold in the lump crabmeat, being careful not to break it up too much. I cook for another 2 minutes until the crab is heated through.
Combine with Pasta: I add the cooked fettuccine to the skillet, tossing everything together to ensure the pasta is well coated with the sauce.
Serve: I plate the pasta and garnish it with the chopped fresh parsley before serving.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Creamy Version: I add 1/2 cup of heavy cream to the sauce for a richer texture.
Spicy Kick: I include a pinch of red pepper flakes when cooking the shallots for some heat.
Herbaceous Twist: I mix in fresh basil or tarragon along with the parsley for added flavor.
Cheesy Delight: I sprinkle grated Parmesan cheese over the finished dish for extra richness.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: I reheat the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.
Freezing: I do not recommend freezing this dish, as the seafood may become overcooked and the sauce may separate upon reheating.

FAQs

Can I use a different type of pasta?

Yes, I can substitute fettuccine with other pasta types like linguine, spaghetti, or penne, depending on my preference.

Is it necessary to use beer in the sauce?

While beer adds a unique flavor, I can replace it with white wine or seafood broth if I prefer.

Can I use frozen shrimp and crabmeat?

Yes, I can use frozen seafood; I just ensure it’s fully thawed and drained before cooking.

How do I prevent the crabmeat from breaking apart?

I gently fold the crabmeat into the sauce at the end of cooking to maintain its texture.

What can I serve with this pasta?

I often serve this dish with a simple green salad and crusty bread to soak up the delicious sauce.

Conclusion

Seafood Pasta with Shrimp & Crab is a delightful dish that combines the richness of the sea with the comfort of pasta. It’s quick to prepare, full of flavor, and sure to impress anyone I serve it to. Whether I’m cooking for a special occasion or just treating myself, this recipe is a winner every time.

Seafood Pasta with Shrimp & Crab

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Storage/Reheating