Description
Rich, buttery, and boldly seasoned, this shrimp and crab pasta is the best seafood dinner to whip up in under 30 minutes—simple enough for a weeknight, elegant enough for guests.
Ingredients
8 ounces fettuccine
8 tablespoons butter, divided
1 medium shallot, finely chopped (about 1/4 cup)
4 cloves garlic, minced
3/4 cup beer (light ale preferred)
1 tablespoon Old Bay Classic Seafood Seasoning
1 pound large shrimp, peeled and deveined
1 pound lump crabmeat
2 tablespoons chopped fresh parsley, for garnish
Instructions
Cook Pasta: Boil fettuccine until al dente. Drain and set aside.
Sauté Aromatics: In a skillet, melt 4 tbsp butter over medium heat. Add shallot and cook 2–3 minutes. Add garlic and sauté 30 seconds.
Make Sauce: Stir in beer, remaining 4 tbsp butter, and Old Bay seasoning. Bring to a boil.
Cook Shrimp: Add shrimp and cook 3–4 minutes until pink and cooked through.
Add Crab: Gently fold in crabmeat; heat for 2 minutes without overmixing.
Combine with Pasta: Toss cooked pasta in the skillet to coat evenly with the sauce.
Serve: Plate and garnish with fresh parsley.
Notes
Substitute beer with white wine or seafood broth.
Add cream or red pepper flakes for richer or spicier versions.
Use fresh herbs like basil or tarragon for a unique twist.
Avoid freezing; best served fresh or stored for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Seafood
- Method: Stovetop
- Cuisine: American
