Last summer, at a seafood festival down on the Gulf Coast, I met a man running a modest booth under a blue tarp. He looked like someone’s granddad—sun-spotted arms, a little slow on the register—but his eyes lit up when I asked about his crab bake. “Lady, it’s nothing fancy. Just what we always ate on Sunday after church,” he said, pointing to a bubbling pan packed with shrimp, lump crab, and creamy pasta.

That one bite reminded me how comfort doesn’t need to be complicated. After all my years in the classroom, that kind of lesson sticks. Now, in my kitchen, far from the salty breeze, I’ve done my own take on it—still warm, still generous, but with the careful touch of someone who’s learned to slow down and enjoy the process.

I’ve made this bake for family potlucks, church dinners, and even a quiet meal on my back porch with a glass of wine and the dog curled at my feet. It’s the kind of dish that wraps you up, fills the house with a buttery seafood aroma, and disappears fast once the first scoop is served.

This recipe isn’t a replica of that festival bake—but it’s built in the same spirit: honest ingredients, bold flavor, and a whole lot of heart.

Short Description

This Shrimp and Crab Alfredo Bake blends tender pasta, buttery shrimp, sweet crabmeat, and rich, cheesy Alfredo sauce—topped with a crispy, golden crust. A comforting, seafood-packed casserole perfect for sharing.

Key Ingredients

Pasta Base

8 oz fettuccine or penne pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese, divided
Salt and pepper to taste
½ tsp paprika (optional)

Seafood Mixture

1 lb large shrimp, peeled and deveined
8 oz lump crabmeat, drained and checked for shells
1 tbsp olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Topping

1 cup shredded mozzarella cheese
¼ cup breadcrumbs (Panko recommended)
2 tbsp grated Parmesan cheese

Tools Needed

Large skillet
Medium saucepan
9×13-inch baking dish
Mixing bowls
Tongs
Wooden spoon or spatula
Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.

Step 2: Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside. Don’t overcook—it’ll finish baking in the oven.

Step 3: Make the Alfredo Sauce
Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer. Add ¾ cup of the Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and paprika (if using). Turn off the heat.

Step 4: Sauté the Shrimp
Heat olive oil in a separate pan over medium heat. Add shrimp and cook 2–3 minutes per side until pink and just cooked through. Remove from heat and squeeze fresh lemon juice over the shrimp.

Step 5: Combine Everything
In a large mixing bowl, combine cooked pasta, Alfredo sauce, shrimp, and crabmeat. Toss gently to avoid breaking up the crab too much.

Step 6: Assemble the Bake
Spread the seafood-pasta mixture evenly into the prepared baking dish. Sprinkle mozzarella cheese over the top.

Step 7: Add the Topping
Mix breadcrumbs with remaining ¼ cup Parmesan cheese. Sprinkle evenly over the mozzarella layer for a golden, crunchy top.

Step 8: Bake
Place the dish in the oven and bake for 20–25 minutes, until the top is golden and the sauce bubbles at the edges.

Step 9: Rest and Serve
Let the bake rest for 5 minutes before garnishing with chopped parsley and serving hot.

Why You’ll Love This Recipe

– Rich and creamy with real seafood flavor

– Perfect for gatherings or cozy weeknights

– Easy to prepare in one dish

– Customizable with your favorite pasta

– Great way to use leftover seafood

– Golden topping adds irresistible crunch

– Balanced seasoning with just the right amount of lemon

Mistakes to Avoid & Solutions

Overcooking the shrimp
Shrimp cook quickly. Just 2–3 minutes per side is enough. If they curl tightly into a “C” shape, they’re done. If they become round like an “O,” they’re overcooked and rubbery.

Using pre-shredded cheese
Pre-shredded cheese often has anti-caking agents that affect melting. Shred fresh Parmesan and mozzarella for the best texture.

Skipping the crab check
Always check lump crabmeat for shell fragments. Even canned or packaged versions can have bits left behind.

Pasta too soft
Cook pasta just until al dente. Overcooked noodles can turn mushy during baking.

Forgetting to let it rest
Letting the bake sit for 5 minutes after pulling from the oven helps the sauce settle and keeps everything from sliding apart when served.

Serving and Pairing Suggestions

Serve as a main dish with a side of garlic bread or crusty baguette.

Pair with a light green salad—arugula, romaine, or spinach with lemon vinaigrette.

A glass of chilled white wine, like Chardonnay or Sauvignon Blanc, pairs beautifully.

For family gatherings, serve buffet-style with other casseroles and a veggie tray.

Sprinkle extra Parmesan or fresh herbs on top for presentation.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze individual portions by wrapping tightly in foil and placing in a freezer-safe bag—good for up to 2 months.

Reheat in a 350°F oven, covered with foil, for 15–20 minutes. Remove foil in last few minutes for a crisp top.

Microwave with a damp paper towel on low power in 30-second bursts to prevent drying out.

FAQs

1. Can I use imitation crab instead of lump crabmeat?
Yes, you can substitute imitation crab, but the texture and sweetness will be slightly different. Be sure to chop it into bite-sized pieces before adding.

2. What’s the best pasta for this dish?
Penne and fettuccine both work well. Penne holds sauce in the tubes, while fettuccine offers a silky bite with Alfredo sauce.

3. Can I add vegetables?
Absolutely! Spinach, sautéed mushrooms, or steamed broccoli work beautifully. Add them during the mixing step with pasta and seafood.

4. Is there a lighter version of this recipe?
Use half-and-half instead of cream, reduce the cheese slightly, and skip the breadcrumb topping. You’ll still get a rich dish, just a bit lighter.

5. Can I prep this dish ahead of time?
Yes! Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Tips & Tricks

Let the Alfredo sauce simmer gently—don’t boil it or it may separate.

Use fresh garlic instead of jarred for the best flavor.

Toss pasta with a bit of olive oil after draining to prevent sticking before mixing.

Taste the sauce before assembling—adjust seasoning as needed.

To stretch the dish for more servings, add an extra cup of cooked pasta and a splash more cream.

Recipe Variations

Cajun-Style Alfredo Bake
Swap paprika for 1 tsp Cajun seasoning. Add diced bell peppers when sautéing garlic. Use Andouille sausage in place of or alongside shrimp.

Gluten-Free Version
Use gluten-free pasta and substitute gluten-free breadcrumbs. Make sure Parmesan and other ingredients are certified GF.

Extra Veggie Alfredo Bake
Add 1 cup sautéed spinach or kale to the mix. Toss in roasted cherry tomatoes or steamed broccoli for added color and nutrients.

Lobster Twist
Replace crab with chopped cooked lobster tail meat. The sweet richness makes the dish extra luxurious.

Cheesy Four-Cheese Bake
Add ½ cup fontina or Gruyère to the Alfredo sauce, and swap mozzarella with an Italian cheese blend on top.

Final Thoughts

Some recipes find their way into your kitchen not because they’re flashy or trending—but because they make people gather around the table and stay a little longer. This Shrimp and Crab Alfredo Bake has done just that in my home.

I’ve watched my grown kids sneak back for seconds, my grandkids scrape up the last golden bit, and friends ask for the “secret.” But there’s no secret, really—it’s just simple ingredients, layered with care, and baked until bubbly and golden.

I hope you’ll try it, share it, and maybe pass it along. Meals like this carry more than flavor. They carry stories, smiles, and just a little bit of coastal sunshine—even if you’re cooking far from the sea.

Shrimp And Crab Alfredo Bake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Pasta Base
8 oz fettuccine or penne pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese, divided
Salt and pepper to taste
½ tsp paprika (optional)
Seafood Mixture
1 lb large shrimp, peeled and deveined
8 oz lump crabmeat, drained and checked for shells
1 tbsp olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Topping
1 cup shredded mozzarella cheese
¼ cup breadcrumbs (Panko recommended)
2 tbsp grated Parmesan cheese

Instructions

Step 1: Preheat the Oven
Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.

Step 3: Make the Alfredo Sauce
In a skillet, melt butter over medium heat. Sauté garlic for 1 minute. Add cream and simmer gently. Stir in ¾ cup Parmesan until smooth. Season with salt, pepper, and paprika.

Step 4: Sauté the Shrimp
Heat olive oil in a pan. Cook shrimp 2–3 minutes per side until pink. Drizzle with lemon juice.

Step 5: Combine Everything
Gently toss pasta, Alfredo sauce, shrimp, and crabmeat in a large bowl.

Step 6: Assemble the Bake
Spread mixture in the baking dish. Top with mozzarella.

Step 7: Add the Topping
Mix breadcrumbs and remaining Parmesan. Sprinkle evenly over mozzarella.

Step 8: Bake
Bake for 20–25 minutes, until golden and bubbly.

Step 9: Rest and Serve
Let sit for 5 minutes. Garnish with parsley and serve warm.