Creamy Crab Pasta Bake
This creamy crab pasta bake combines shrimp, lump crab meat, and pasta in a velvety Alfredo sauce, topped with gooey cheese and baked to golden perfection. A comforting seafood Alfredo bake perfect for cozy family dinners or special occasions.
Equipment
- Large Skillet
- Large Pot
- 9x13 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.