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Seafood Alfredo Shrimp and Crab Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • 9x9 Baking Dish

Ingredients
  

  • 8 ounces fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 8 ounces lump crab meat
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
  • Cook the fettuccine in a large pot of salted boiling water until al dente, then drain and set aside.
  • Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  • Pour in the heavy cream, then stir in the Parmesan cheese, salt, and black pepper. Simmer for 3 to 4 minutes until the sauce thickens slightly.
  • Add the shrimp to the sauce and cook for 2 to 3 minutes until they turn pink. Gently fold in the crab meat and remove the skillet from the heat.
  • Combine the cooked pasta with the seafood Alfredo sauce in the skillet, then transfer everything to the prepared baking dish.
  • Sprinkle the mozzarella cheese evenly over the top. Bake for 20 minutes until the cheese is melted and bubbly.
  • Remove from the oven and let rest for 5 minutes before sprinkling with chopped parsley.

Notes

Use fresh or thawed crab meat and pat it dry before adding to avoid extra liquid in the sauce. Leftovers reheat best in a covered dish at 325 degrees with a splash of milk stirred in to keep the cream sauce smooth. For a stronger seafood flavor, reserve a few whole shrimp to arrange on top before baking.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Large Skillet, 9x9 Baking Dish