Shrimp and Crab Alfredo | Creamy Seafood Pasta Recipe

Learn how to make a rich and creamy Shrimp and Crab Alfredo — the ultimate seafood pasta dish! This easy recipe features tender shrimp, sweet crab meat, and a silky homemade Alfredo sauce made with butter, garlic, cream, and Parmesan. It’s quick enough for weeknights but elegant enough for date night or special occasions.

In this video, I’ll walk you step-by-step through cooking the pasta perfectly, preparing the seafood, and making the best Alfredo sauce from scratch. Serve it with garlic bread, salad, or a glass of white wine for a meal that tastes straight out of a restaurant kitchen.

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Okay, folks. So, check it out. This is what we going to be doing. We’re going to do a shrimp and crab Alfredo, right? I’m going to do something a little bit different because a lot of times when I’m cooking, you know, I’ll put like some creole seasoning. You know, I use that Creole kick. I use that probably like 80% of the time, you know, along with my a seasoning, right? But this time, I’m going to stay a little bit and keep it a little bit more authentic, right? We going to taste that Alfredo. We going to have this Parmesan cheese. I’m not going to spoil it, you guys. We going to trust the process. But the first thing we going to do is we going to go right over here and we going to start with this pasta. Okay. So, this is what we going to do. I’m going to be using fetuccini noodles, right? Excuse me. Fetuccini pasta. Let’s call it the right thing. So, before I open that up, as you guys can see right there, remember, break it away from yourself so you don’t get none of those uh steam burns. Right. So, we already got our water going. Right now, I’m going to take some of this right here. You guys know about this right here, right? This right here is going to give us that flavor. Now, this is what you want to start using, folks, to get your pasta to have a little flavor to it. We still always add a little salt to it. Right. So, we got that going. Right. And I’mma add just a couple of pinches of salt. And then, you know, you know, this my tool right here. You guys got to get yourself some of these wooden bamboo squared, you know, spoons. You know what I mean? And just run this across the bottom right here. We want to make sure everything, you know, has time to dissolve, right? So, look at that right there. That’s what we want to have. Now, whatever type of noodle pasta you guys are going to be using, what you want to do is you want to read the box cuz we want this to be al dente, right? So, whatever your brand says, whether it’s 8 minutes, 9 minutes, or 12 minutes, follow the instructions. And I’m going to do something a little differently. Tell me how many of y’all used to put your spaghetti in there and grew up where you guys would take them and break them. My mother raised me that way, but now that I’m older, I don’t do it like that. Right? So, I take the whole box, just lay it in like this, right? We’re going to keep it on high cuz we want it to come back. And as it, you know, softens up, it’ll drop down. Okay. So, while we getting, you know, getting our pasta right now, look, I patted these dry. You know, they just been sitting around. So, what I’m going to do is I’m just going to give this a pinch of salt cuz we going to let this work, you know, work inside. You know, shrimp is real absorbent, right? So, it’s a fleshy type of meat. So, I’mma add a lot of this to this, which is fresh ground black pepper. Right. Get this going. Oh, yeah. I can smell it. Now that I’ve done that, I’m not adding no more salt. I’mma get in here with my glove now and just move these around. Now, next to me, this right here, that’s my crab meat, right? We gonna have that. And I’m going to do something a little different this time. We going to warm it up in the same, you know, pan. So, after I do this, right, we just going to let this, you know, sit up. Let me check my pasta. Let me check my timer. And then we going to move over to the next step, which will be starting to go ahead and bring these up to temp and getting these nice and pink. All right. So, listen. My timer just went off, right? So, I’m going to go ahead and turn this off. What I’m going to do is you guys want to get yourself a cup. Obviously, I’m using my, you know, my Pyrex, right? You want to save some of this pasta water, right? So, let me get some of this cuz this got the starch in it. This right here is going to help us make it so when it’s creamy, this helps our cheese sauce, right? This helps it stick to the noodles, folks. And you know what? It’s got the starch and the flavor. So, I’m going to set this off to the side. We going to stop this cooking process. I’m going to take it from here. Now, we come right here to the sink, right? So, how we stop that? We shock it. I’mma put some water in here. That’s cold water. So, let’s go ahead and drop it. Now, some of you guys will say, “Hey, you washing off everything that you put in there as far as flavor.” That is not true. When you taste it, even if you do this process like I’m doing it right here, this will just stop it and you can taste the noodle by itself and you’ll be able to taste the flavor that you infused in the water. All right. So, now just run in here like that. That’s enough. Once you stick your hand in here, you can feel the heat down at the bottom, but it’s just lukewarm now. So, we just leave it like that. Do not add no butter and do not add no oil to it. You know why? Because once you coat it, it’ll make it a little harder for your, you know, your sauce to stick to it. We’ll just leave it like this. And then we move on to the next step. Okay. So, now the next step is, which will be really obvious, right? We got to get that shrimp, right? So, I got me a saucepan that’s big enough. This is actually my frying pan. That way, I don’t have to like stir nothing and worry about anything splashing over, right? So, let me go ahead and put some heat underneath the bottom of here. I’m going to start with a medium flame, not medium high. We just going to start with all medium, right? Then we going to go with our ex. This is my extra virgin infused olive oil. This right here. Let me smell it cuz I got several of these. Okay. So, this is garlic infused. All right. So, we just add some of this to it. Just like that. Now, as this comes up to temp, I’m going to go ahead and disperse it. Let me get my spatula. Grab this. I’m going to wait till it warms up. Uh I’m going to write something and try to explain to you guys how important it is to preheat your material, right? Especially when you’re doing cast iron. Now, this right here is hexclad. It’s important here, too. If the whole pan, the bottom of this is heated up, right? Instead of it all being on the sides over here and it only being hot in the middle, it makes it easier. So, if you frying anything or you putting something in here, like, let’s just say we was doing shrimp like we going to do. If all of this is at the same temp, it’s going to come out better instead of us having to move things over this way. Once it’s ready, then I’m going to go ahead and drop it in. giving you guys like a heads up, you know, like just a real pro tip. Anytime you’re using oil like that, like extra virgin olive oil or any cooking oil, and you add it with a little butter, you get that flavor, but it protects the butter, too. Now, I’m going to go ahead and just dump our shrimp in there. There we go. Now, it’s not going to take long. We got a little heat in here. My pan is such a, you know, has large volume that everything should be laying down here flat. Right now, it’s only going to take about 2 or 3 minutes. So after about 2 minutes, I’m probably going to flip them over. And then as they tighten up, that starts to tell me that they, you know, they cooking and they right. You do not want to overcook your shrimp, folks. We all have done it, including myself. So we just leave it like this. And now we just don’t bother. We kind of like concentrated in the center anyway. But everything was nice and hot. Now we just wait. All right. So I can see the tail starting to get a little pink. So I’m just going to add some of this fresh crack black pepper right here over the top. Yeah, I like that right there. And we probably only got about another 30 seconds before we just flip them over. Then we do the exact same thing on the other side. And then we going to stage these. Then I’m going to show you. We going to warm up these crabs. Right. This is that love crab, folks. Now, we don’t want to break this all the way down. I’m going to show you how we going to do these. All right. So, now we go ahead and do a little bit of a flip. Right. So, as we turn them over, this is going to continue to tighten them up. You can see they not overcooked. Get all of these over with. Over here on this side, I’m going to hit them with a little fresh black cracked pepper. And then we’ll be able to finish these up probably in about 2 minutes. Now don’t forget I’m on a medium flame underneath now. Once they done, look, look at how you can see how they curled up. They’re a little on the tight side. Right. So now it’s time to take them out. All right. So I’m going to go ahead and turn off of my fire. We any of the goodness is in here, that butter, you know, that infused olive oil, all of that’s going to be key. I just don’t want it to get too hot, right? So we’ll just add this here. And then what I’m going to do now is I’mma bring my crab, my lump crab meat, which is actually ready to go already. But we going to put a little heat in it. That’s all. And let it absorb some of this flavor. That’s we going to pick up some of that fond and get it to marinade and cook in there only for about 120 seconds, folks. So we just add this. I just break this up a little bit, you know, cuz it kind of like had the mold from this dish right here. Right. And now I just bring this around here like that. I want to make sure that my crab runs over all of the fondness in the bottom of my pan. We not going to cook this like that. What we doing is we just heating it up. Now, I got my flame on low down on the bottom. We already had some residual heat. And look at this here. Yes, sir. Now, I’ll just spread this over here. I’ll let this stay in here for, like I said, 120 seconds. And then we’ll take this and add this in the same bowl as our shrimp. We going to take our butter. Right. I’ll just drop that in like that. We going to give it a little bit of protection. Extra virgin garlic infused. Just you only need a little bit, right? We’ll let this melt. Now, I’m on super low, folks. So, this might just take us a minute. Meanwhile, let’s go ahead and shred some of this cheese. Right. So, this right here is my palm. I’m going to go on this side right here. You going to need yourself about a cup. Right. So, we’ll just start getting this going right now. [Music] So, I just need a cup. I’m starting to get it now, folks. And not just shredding a whole bunch of cheese. As far as the parm go, I don’t need to have a whole lot of parm on the deck, you know. So, we’ll just do it like this. Get this in here and we’ll call that a day. One cup. Now, we’re gonna do the same thing for this Romano and bring that over here. Let’s go ahead and get that set up. And we only need a half a cup. Now, this is a much much softer, you know, so this will go fast and easy. And I can see it. Talk to me folks and let me know. Do you guys like the smell of Romano? Okay. Okay, so remember I said that we was going to be on super low, right? We do have the protection from our, you know, extra version olive oil in here along with our butter. And we don’t have anything, you know, cuz I always tell everybody when you go ahead and put your garlic in, especially if you missing it, you know, on the go, you want to put it on top. But obviously, we don’t have nothing to put it on top of, right? So, look what I’m going to do. Since we on low now, I can go ahead and just take this. This is my press. All you guys should have these. Like, man, I done already went through three batches of these. You know what I mean? If you don’t have one, let’s get them. Let’s go ahead and put this in here like this. You just want to get yourself something hard. Break it loose. And now we just going to bring this around. Now, if we on super low, we good. We not going to burn it or nothing like that. I want you to make sure though. Let me adjust mine. Right. We just want to get the fragrance to be in here. Right. So, now we got b uh we got garlic, garlic infused olive oil and butter. I’m going to say after about a minute and a half, then you want to go ahead and add in your cream. So, we get that going. Let me get it all. This is going to be that sauce, folks. So, we’ll just work this like this. Now, I’mma raise my temperature up in just one second. I mean, let me just get it all incorporated. Now, I’mma look down here on the bottom and I want to raise this up to just a medium flame cuz what we want to do is we want to get it We don’t want it to boil. We want like a gentle simmer, right? And we already know if I center this like this that everything is going to be concentrated. The heat will be right here, right? I’m going to just keep moving this around. Let it pick up a little bit of the heat. And once I see it start to boil right here, then I’m going to move on to the next. All right. So, this is what I’m talking about. Look at that right there. That’s perfect. Right. So, I’m just give it a little bit of stir. It’ll try to thicken up on you just a little bit. That’ll tell you you hit it in the right direction. Right. So, this is what we going to do. I’m going to go ahead and hit this with just a generous pinch of salt. That’s all I need. And now, I’m going to add some stress black crack. Right now, I want you guys to talk to me down in that comment section below. Have you been able to tell the difference between like when we do this over a salad or when we cook with it? I’m telling you, it takes on a different taste. But I love to hear that you guys are like noticing that too. It’ll help you create dishes. You know, when you cooking, put you out here and you start doing different things and coming up with different flavors. Now, I’m getting ready to add my Italian seasoning to it. You guys can make your blend, you know what I mean? If you don’t have any or this is where you can be creative, you know, and make what you want to make, you know, you can have any flavor profile that you want. But I want to go I want to keep it a little bit more on the Italian side. You know what I mean? That’s why I didn’t hit it with no Creole kick. Man, this is coming together perfectly. And I haven’t even hit it with no cheese. So, one of the things I tell everybody, especially if you knew low and slow, the same way I teach when we do barbecue, if you keep your fire low, it might take you longer to achieve your goal, but I promise you, you won’t have no mistakes. See how low I am? Now, watch this. You can see the steam coming off. I’m going to leave it alone. You already know it’s hot. It takes a minute for it to start to simmer right here in the middle. It’s starting to roll just a little bit. I don’t know how I got away from seeing this, but I want everybody to know, especially since we coming up on the holiday, it’s a must that you keep that hot soapy water. That’s what I have over there next to me. You know what I mean? I keep that. Been washing dishes as I can, right? But this right here kind of like commands all your attention, right? So anyway, now we got cheese. I’m going to go ahead and start over with my Romano cuz I like it. Now, this is completely optional. You know what I mean? Uh you guys add it if you like it. I tell you, if you ask me, I’mma tell you to try it. So, a little bit at a time. And just that little bit of heat right there. Look how it melts. We’ll add that. Right now, my whole kitchen smell like we somewhere, I dare not say Italy. I ain’t never been, you know what I mean? But you can tell that we cooking something, you know, on the Italian side. Now, watch this. I’m getting ready to turn my heat off cuz I don’t want to put too much heat in here and destroy my cheese sauce, right? This is how you make that Alfredo. That’s enough heat in here. If you don’t believe me, look, let me That was a perfect way for me to show you. Let me get this to melt. Right now, we just going to use the residual heat that’s in here. Now, pay attention to this part right here. Remember, my fire is off. If I drop this on here like that, look, as I pull this back, you see how it starts to melt? That’s enough. And then this sauce right here is already hot. You see it? That’s all you need. You don’t need to put all that heat in there. And then, don’t forget, we got that secret weapon. We did save some uh pasta water back, right? That’s going to be key. That’s going to help. Now, once I got this smooth, you know what we going to do? That’s right. We going to go ahead and add that that shrimp and that crab meat. Now, I want you to see this. You remember we had that pasta water, like if it’s a little thick, you know what I mean? Uh, this is good. This is a nice creamy sauce. You guys can just see the way it is. You can see it gets a little stringy. This is perfect. But if you want to add just a little bit to it, I just want to show you guys how to use it. To be honest with you, it’s good. I’m going to save the rest of this so when I add my pasta to it, right? When I add the pasta to it, I’ll have some just in case it’s not sticking and rolling the way I would like for it to do. I’ll just add some to that. But right now, when you see this right here, this is what I’m talking about. Now, there’s no need to fake no funk. Now, it’s time to just add everything to this. Right now, look at that. And with that crab meat, come on, folks. Now, next, we just going to introduce our pasta to it. Now, you can see the pasta that I’m using. You know, you guys can use any kind of pasta you want to. Bow tie, you can whatever. You know, pasta pasta to me. But this right here get you that look that you’re looking for. You know what I mean? Uh you can put this out there. Long pasta noodles. Look at that. And it’s nice and sticky. You see it? We going to get the rest of it in there. If you didn’t do nothing else, like you got to trust the process. I know some of y’all you got to hit it with that uh butter. Huh? Just trust me, folks. Don’t fool with the butter at all. You know what I mean? AB ain’t never steered you wrong. You know what I mean? But if you got a better way, I mean, you can keep them from being so sticky. But you ask me, it’s the stickiness that help adhere to. We’re just going to keep rolling this over. It’s got a nice flavor to it. Also, folks, that crab meat is what do it. All right, folks. So, look. This is it right here. You know what I mean? I done plated it. You know, I took a few pictures of it. As you can see, it’s nice and creamy. You know what I mean? I done tasted it already. So, I’m going to go ahead and get myself some of this. It done cooled off a lot. You know, it’s not as warm as I would like it to be. You know, I mean, when you’re taking pictures of food, it just it’s a process, right? So, let me go ahead and get some of this in here. Oh, look at that. This is a lot, folks. Hold on one second. So, here we go. Listen, I’m not going to over talk it. You can see though. Look at that right there. If you guys don’t believe me, look at You could see that the shrimp is cooked perfectly. You know what I mean? Like I said, I’ve been tasting it at all different stages. Uh I’m not going to lie to you. I’ve been tasting it at the end cuz it just was right and I just loved the flavor. I’m glad I didn’t, you know, hit it with the Creole kick just so we can get something a little bit more on the authentic side. But anyway, I’m rambling. Let’s eat. Cheers. All right. So, listen. That right there is good. Now, here’s the thing. When you guys are cooking your noodles, it’s up to you guys how you like them, right? If you go al dente, if you guys know what the definition of al dente is, you know what I mean? The noodle can be a little bit, you know what? It’s just not as soft as if I would have gave it like another 5 minutes. You know, for me, I do like mine in between like al dente and like, you know, fully cooked. We do al dente when we do a lot of cooking in the sauce, but here we just kind of like put the sauce on the top, yada yada yada. It really wasn’t no no more cooking with it, right? So, if you ask me, my opinion is to if it says al dente, you know what I mean? I would just say go ahead and add yourself about five more minutes to it. Now, that’s truly up to you. Try it this way and then, you know, make the decision for the next time you make it. Now, with that being said, I’m getting ready to eat this, right? So, listen, if you’re new to my channel, let me just take this time to say thank you for watching this video. Don’t forget to like, smash that subscribe button, and tell everybody out there. There’s a channel out here that’s simplifying these recipes and taking the mystery out of cooking. Now, look, you see this here? Now, come on over here. Look, this is what they done left me with. You know what I mean? Hey, listen. We out. Peace. [Music] [Applause]