Ingredients
Scale
- 12 oz Penne or Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined
- 8 oz Lump crab meat (or high-quality imitation crab)
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded Mozzarella cheese
- 1 tsp Old Bay seasoning
- 1/2 tsp Smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Drain the pasta, but reserve about half a cup of the starchy pasta water just in case you want to thin out the sauce later.
- While the pasta boils, melt the butter in a large, oven-safe skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the shrimp and sprinkle with Old Bay seasoning and smoked paprika. Cook the shrimp for 2 minutes per side until they turn pink and opaque. Gently fold in the crab meat, being careful not to break up the lumps too much.
- Lower the heat to medium and pour the heavy cream into the skillet. Bring the mixture to a gentle simmer. Stir in the Parmesan cheese until it melts and the sauce thickens slightly. Taste the sauce and add salt or pepper if needed. Toss the cooked pasta into the skillet, coating every strand or tube in the creamy garlic butter sauce.
- Switch your oven to the broiler setting. Sprinkle the shredded Mozzarella cheese evenly over the top of the pasta. Place the skillet in the oven for 2 to 3 minutes, or until the cheese is melted, bubbly, and shows golden-brown spots. Remove carefully, garnish with fresh parsley, and serve immediately.
- Cook Time: 20 minutes