One Pot Shrimp and Crab Alfredo is a creamy, comforting pasta dish loaded with tender shrimp, sweet crab meat, and rich Alfredo sauce. It’s a perfect mix of seafood flavors nestled in a velvety sauce with just the right amount of garlic and cheese. Plus, everything comes together in just one pot, making it an easy and satisfying meal.
I love making this dish when I want something a little special but don’t want to spend hours in the kitchen. It feels fancy but is surprisingly simple to pull off. My favorite tip is to add a squeeze of fresh lemon juice at the end to brighten the flavors and make the seafood really pop. It never fails to impress family and friends!
This dish is great served straight from the pot with a side of crusty bread to soak up all the sauce. I often pair it with a light salad or some steamed veggies to keep the meal balanced. Whenever I make it, it brings everyone together around the table for a cozy, tasty dinner that feels both indulgent and homey.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well here. Just thaw frozen shrimp in cold water before cooking. You can swap shrimp for scallops or chunks of white fish if preferred.
Crab Meat: Lump crab adds great texture and sweetness. Canned crab is a convenient alternative, just drain well. I always check for shells to avoid surprises!
Pasta: Fettuccine or linguine hold the creamy sauce nicely. No fresh pasta? Dry pasta works fine, just watch the cooking time closely and stir gently so it doesn’t stick.
Dairy: Whole milk or half-and-half gives richness while keeping the sauce light. You can use heavy cream for an even thicker sauce, or a mixture of milk and cream.
Parmesan Cheese: Freshly grated Parmesan melts best and gives a sharp, nutty flavor. Pre-grated brands work too, but avoid powdery types if possible.
How Do You Make a Smooth, Creamy Alfredo Sauce Without Clumps?
Making a silky Alfredo sauce can be tricky if flour clumps or cheese lumps. Here are some tips I use:
- After cooking garlic and shrimp, sprinkle in the flour evenly and stir constantly. This cooks out the raw flour taste and prevents lumps.
- Whisk in the chicken broth and milk slowly, stirring constantly. This helps the sauce thicken evenly without clumps.
- Add the grated Parmesan off heat and stir gently until melted. Too much heat can make the cheese separate or get grainy.
- Keep stirring the sauce while the pasta cooks in it. This helps the starch from pasta thicken the sauce naturally and keeps everything creamy.
- If the sauce seems too thick, add a splash more milk or broth. Too thin? Let it simmer uncovered a bit longer.
Using this gentle, step-by-step approach is the key to a creamy, dreamy sauce every time.
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking shrimp and making the Alfredo sauce all in one pot.
- Wooden spoon or silicone spatula – gentle on your pan and great for stirring without scratching.
- Whisk – helps blend the flour smoothly into the milk and broth to avoid lumps.
- Measuring cups and spoons – for accurately measuring liquids and seasonings to get the sauce just right.
- Sharp knife and cutting board – for mincing garlic and chopping parsley easily.
Flavor Variations & Add-Ins
- Swap shrimp and crab for cooked chicken breast for a meatier take on Alfredo that still feels creamy.
- Add sautéed mushrooms or spinach toward the end for a pop of earthiness and extra greens.
- Stir in a pinch of nutmeg with the sauce for a warm, cozy flavor that pairs well with creamy dishes.
- Use smoked paprika or chili flakes for a little heat and smoky depth if you like a spicier Alfredo.
Equipment You’ll Need:
- Large deep skillet or sauté pan – perfect for cooking shrimp and making the Alfredo sauce all in one pot.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Whisk – helps mix the flour evenly into liquids to prevent lumps in the sauce.
- Measuring cups and spoons – for precise measurements of liquids and seasonings.
- Sharp knife and cutting board – for mincing garlic and chopping parsley with ease.
Variations to Try:
- Swap shrimp and crab for cooked chicken breast for a meaty but still creamy Alfredo.
- Add sautéed mushrooms or fresh spinach near the end for extra flavor and veggies.
- Sprinkle in a pinch of nutmeg with the sauce for a warm, comforting twist.
- Mix in smoked paprika or chili flakes if you want a bit of smoky heat.
- Use half cream or heavy cream instead of milk for an even richer sauce.
- Finish with fresh basil or chives instead of parsley for a different herbal note.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. The best way is to place them in the fridge overnight or run them under cold water in a sealed bag for quicker thawing. Pat dry to avoid extra moisture in the sauce.
Can I Make This Dish Ahead of Time?
You can prepare this dish a few hours in advance and store it covered in the fridge. When ready to serve, gently reheat on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the sauce thickens too much.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring well to bring back the creamy texture.
Can I Substitute the Crab Meat?
Absolutely! You can use canned crab meat or even omit it and add extra shrimp instead. For a different flavor, cooked lobster or scallops can also be delicious in this dish.
