Creamy crab pasta is that one dish I always keep in my back pocket for days when everyone’s craving something indulgent, warm, and full of love. It’s our household’s comfort food hero. The shrimp, the crab, the golden cheese on topthis isn’t just dinner, it’s a hug on a plate. I still remember the first time I served it at the table. My daughter took one bite, dropped her fork, and whispered, “This tastes like a holiday.” That’s when it officially earned its spot in our family cookbook.
Anna’s Note
I always say, food is love and this creamy crab pasta bake is how I say “I love you” in casserole form.
Creamy Crab Pasta Bake
Equipment
- Large Skillet
- Large Pot
- 9×13 Baking Dish
- Colander
- Mixing Spoon
Ingredients
Pasta Bake
- 1 pound Fettuccine or Penne Pasta uncooked
- 1 pound Medium Shrimp peeled and deveined
- 1 cup Lump Crab Meat drained and flaked
- 2 tablespoons Butter
- 3 cloves Garlic minced
- 2 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese plus extra for topping
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Crushed Red Pepper Flakes optional
- 0.5 teaspoon Dried Italian Seasoning
- 1 tablespoon Fresh Parsley chopped, for garnish
- 0.25 cup Breadcrumbs optional, for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cook the pasta in salted water until al dente according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, pour in heavy cream. Bring to a gentle simmer. Stir in Parmesan, mozzarella, salt, pepper, and red pepper flakes (if using). Stir until smooth and creamy.
- Return shrimp to the skillet. Fold in the lump crab meat and cooked pasta. Add Italian seasoning and stir until well combined.
- Transfer the mixture to the greased baking dish. Top with extra mozzarella and breadcrumbs if using.
- Bake uncovered for 20–25 minutes or until bubbly and golden brown. Broil for 2–3 minutes for extra crispiness if desired.
- Remove from oven and let cool for 5 minutes. Garnish with chopped parsley and serve warm.
Why This Creamy Crab Pasta Is My Favorite Kind of Cozy
There’s something about the combination of seafood and cheese that feels fancy but also totally homey. This creamy crab pasta isn’t fussy or formal it’s real food, made with pantry staples, a skillet, and a little heart. The shrimp brings a juicy bite, while the crab gives the dish a natural sweetness. All of it gets coated in Alfredo sauce and baked to bubbly, golden perfection.
It’s rich, yes but not in a heavy way. It’s the kind of dish you eat slowly, savoring every bite, with a crisp green salad on the side and a big smile across the table.
The 5 Ingredients I Never Skip
- Real Butter – Trust me on this one. Butter adds a richness you just can’t fake. My nonna used to say, “Butter holds the flavor.”
- Heavy Cream – For that velvety Alfredo sauce. It’s what makes creamy crab pasta so luscious.
- Lump Crab Meat – Don’t skimp here. Go for the good stuff, even if it’s from a can just drain it well.
- Parmesan Cheese – I always grate it fresh. Pre-shredded just doesn’t melt the same.
- Medium Shrimp – Not too big, not too small. They cook quickly and soak up all the flavor.
Anna’s Note
If I’m ever short on shrimp, I toss in scallops or even chunks of white fish. This seafood Alfredo bake is forgiving and flexible just like a good weeknight dinner should be.
Let’s Talk Pasta (It Matters More Than You Think)
I usually go with penne for this shrimp pasta bake because it scoops so easily and traps all the creamy sauce. But when I’m feeling nostalgic, fettuccine is my go-to those wide ribbons remind me of Sunday lunches with my aunt Maria.
Whatever shape you choose, cook it until it’s just barely al dente. It’ll finish in the oven, soaking up all that glorious Alfredo.
And yes, gluten-free pasta works great too. Just use a brand you trust that won’t get mushy when baked.
How I Make My Creamy Crab Pasta Bake (No Fuss, All Flavor)
- Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13 baking dish. I always use butter it adds flavor from the very start. - Boil the Pasta
Cook your pasta until just al dente. Drain it, but don’t rinse. That little bit of starch helps the sauce stick like glue. - Sauté the Shrimp and Garlic
Melt 2 tablespoons of butter in a big skillet over medium heat. Toss in 3 minced garlic cloves and stir until fragrant about a minute. Add the shrimp, and cook 2 to 3 minutes per side until pink. Set aside. - Make the Creamy Alfredo Sauce
In the same skillet, pour in 2 cups of heavy cream. Bring it to a gentle simmer. Stir in 1 cup of Parmesan, 1 cup of mozzarella, 1/2 teaspoon each of salt and pepper, plus red pepper flakes if you like a bit of heat. Keep stirring until smooth and melty. - Bring It All Together
Return the shrimp to the pan. Gently fold in the crab meat and cooked pasta. Sprinkle in some Italian seasoning and mix everything gently to form the perfect creamy crab pasta base. - Assemble and Bake
Transfer to your greased dish. Top with a handful of mozzarella and, if you’re like me, a light sprinkle of breadcrumbs for crunch. Bake for 20 to 25 minutes until golden and bubbly. I broil for 2 minutes at the end for that extra crispy top. - Serve With Love
Let it cool for just a few minutes, then sprinkle fresh parsley on top. Serve warm and enjoy every creamy, seafood-stuffed bite.
More recipes I love: Cheesy Stuffed Fried Pickles
Anna’s Note
If you’re making this for guests, prep everything in the morning, refrigerate, and bake just before dinner. It gives you more time to light candles and set the table with love.
What I Serve With This Shrimp and Crab Alfredo Bake
Even though this seafood Alfredo bake is hearty enough to stand on its own, here’s what I usually serve it with:
- Garlic Bread – Soft on the inside, crispy on the outside. Perfect for soaking up extra sauce.
- Green Salad – I toss it with olive oil, lemon, and a pinch of sea salt. So simple.
- Roasted Veggies – Broccoli or asparagus, drizzled with olive oil and roasted until tender.
This dish pairs well with quiet nights in, birthdays, and those “Mom, what’s for dinner?” kind of days.
FAQs About Creamy Crab Pasta Bake
Can I use a different pasta shape?
Of course! Penne, fusilli, rigatoni all great choices. Just be mindful of the bake time if you use something larger.
Is this dish gluten-free?
It can be! Use gluten-free pasta and breadcrumbs, and double-check your cheese for hidden gluten.
Can I freeze it?
Absolutely. I assemble it in a foil pan, cover tightly, and freeze for up to 3 months. Thaw overnight and bake as usual.
How do I know when it’s ready?
The top should be golden and the sauce bubbling at the edges. You’ll smell the garlic, cheese, and seafood long before you open the oven.
Can I use frozen shrimp or crab?
Yes! Just thaw and drain really well to avoid watering down your creamy crab pasta.
The Warmest Way to End the Day
If you try this creamy crab pasta bake, please tag me or leave a comment. I love seeing your kitchen moments it’s like sharing a meal across the miles. Whether you’re cooking for two or ten, this dish is my way of saying: you deserve something delicious tonight.
From my kitchen to yours,
Anna 💛
More recipes I love: Don’t-Fry Onion Rings That Steal the Show Every Time
