Fettuccine Alfredo With Shrimp & Crab Meat

Fettuccine Alfredo With Shrimp & Crab Meat

  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6

    • About This Recipe

    “From Captain Anderson’s Restaurant and Waterfront Market, Panama City Beach, Florida.”

    Ingredients

  • 1lbfettuccine, boiled and strained
  • 1/4 lbunsalted butter, clarified
  • 4clovesgarlic, minced
  • salt and pepper
  • 1quart heavy whipping cream or 1quarthalf-and-half
  • 4ouncesparmesan cheese
  • 1lbshrimp, boiled and cleaned
  • 1/2 lblump crabmeat, cartilage removed
  • 1/2 cupchopped parsley

    • Directions

  • In saucepan, sauté garlic and butter lightly- do not burn.
  • Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
  • Add Parmesan cheese, stirring after about 1 minute.
  • Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
  • Garnish with chopped parsley.

    • Reviews

  • “I substituted imitation crab leg meat, used “angel Hair” pasta. The half-and-half worked fine. DTS”

  • “Love this recipe.Lots of variations that can be made. Crab, shrimp, chicken etc….. Highly recommended!”

  • “This one is definitely my “go to” if I’m looking to impress.Made it for the gf a couple valentine’s days ago, and it has been a staple on significant occassions ever since.Truly fantastic.”

  • “Made this for dinner last night. I agree with an earlier comment about starting with half the cream, then adding to your liking. It seemed too thin as listed for an alfreado sauce (for our tastes). I even doubled the amount of cheese to try to thicken it up. But it worked out just as well. Everyone enjoyed it, so we will be making this again. Thanks for sharing!”

  • “My family loved this dish, I added a few shrimp and some bay scallops to make a “seafood” version and it turned out great!I would suggest starting with only 2cups of cream then adding to reach your preffered consistency.WOW!!!”

  • “We were in the mood for a new seafood recipe and when we seen it came from Captain Andersons,(Our parents winter in Panama City Beach) we knew it had to be wonderful. I had substituted immitation crab meat and it seemed to make the dish a little too sweet so next time I will use real crab meat and see if that makes a difference. Texture was wonderful and we enjoyed the dish very much.”

  • “This was a surprisingly quick meal. I used one can of little shrimp and two cans of crabmeat. I used half&half, and also added an onion and some italian spices, along with red pepper flakes. It did seem a little thin, but I just added some corn starch to it, and it thickened up just fine. I’ll definately be making this again!”

  • “Sorry to say I was a bit disappointed in this recipe.I was craving a thick, cheesy Alfredo that would coat pasta well and this was just way too thin for my liking.I followed the directions exactly, but ended up with something more similar to Alfredo Soup.I continued cooking and added more cheese but it never did thicken up to my satisfaction.Was it me?It did have a great flavor, but I won’t make this again…not without some major alterations.”

  • “This was WONDERFUL!!! Halved everything but the garlic and shrimp. Used half & half and imitation crab. Went perfectly with our oven fried Cod and stuffed crab. Thought we were at Red Lobster. Thanks, this is a keeper!!!”

  • “If you’re looking for a very creamy sauce then I suggest using the heavy cream as opposed to the 1/2 and 1/2.I was looking to save on a few calories and used the 1/2 and 1/2, it was good but we prefer a creamy sauce.Didn’t add any shrimp as we had 3 other shrimp recipes as our main course, but I did use imitation crab meat and it gave the dish a little sweetness.Definately will be making this again, but made my note to use the heavy cream :)”

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