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So here goes nothin'! Shrimp and crabmeat cooked in scampi butter, homemade Alfredo sauce, all mixed with yummy al dente pasta and a tiny itty bitty bit of cheese on top. Okay, maybe not such a tiny bit. Enjoy!

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Rate this recipe 3.7/5 (143 Votes)


  • 12 ounces shrimp, peeled and deveined
  • 6 ounces lump crabmeat
  • 1/2 lemon
  • 2 T butter
  • 1 shallot, chopped
  • 1/4 C white wine
  • 1/4 C Italian parsley, chopped
  • Olive oil
  • 2 cloves garlic, minced
  • 1 lb penne pasta (or your favorite shape)
  • 1 1/2 C shredded Mozzarella cheese
  • 2 C heavy cream
  • 1 stick buter
  • 2 cloves garlic, minced
  • 5 ounces shredded Parmesan cheese


Step 1

Cook pasta according to directions.

Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender. Deglaze the pan with the wine and cook a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper. Squeeze the lemon over the seafood and remove from the heat.

For the Alfredo sauce, melt the butter in a saucepot. Add in the cream and garlic and bring to a boil. Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened.

Preheat the broiler. Mix the seafood and the sauce with the pasta. Spread this into a casserole pan and sprinkle the Mozzarella all over the top. Broil for a couple of minutes to melt and brown the cheese.


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