Name: Seafood Pasta with Shrimp & Crab Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz rotini, penne, or preferred pasta; 1 cup cooked shrimp, peeled and deveined; 1 cup crab meat (lump or imitation); 2 tablespoons olive oil or butter; 3 cloves garlic, minced; 1/2 cup cherry tomatoes, halved (optional); 1/4 teaspoon red pepper flakes (optional); 1/4 cup dry white wine or seafood broth; 1/4 cup grated Parmesan (optional); Juice of half a lemon; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Seafood Pasta with Shrimp & Crab Delight

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This seafood pasta with shrimp and crab is a light yet satisfying dish that’s bursting with ocean-fresh flavor. I love how the sweet, delicate crab pairs with tender shrimp and perfectly cooked pasta for a simple but elegant meal. It’s a go-to when I want something delicious without spending too much time in the kitchen.

Why You’ll Love This Recipe

I keep coming back to this pasta dish because it’s easy, flexible, and tastes like something you’d get at a seaside restaurant. The shrimp and crab bring in that fresh-from-the-sea flavor, and I can use any pasta I have on hand. Whether I’m making a weeknight dinner or hosting a casual gathering, this dish always earns compliments. It’s satisfying without being heavy, and it comes together quickly. Seafood Pasta with Shrimp & Crab Delight

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz rotini, penne, or any pasta I prefer
1 cup cooked shrimp, peeled and deveined
1 cup crab meat (lump or imitation both work depending on what I have)
2 tablespoons olive oil or butter
3 cloves garlic, minced
1/2 cup cherry tomatoes, halved (optional but adds color and freshness)
1/4 teaspoon red pepper flakes (optional, for a little kick)
1/4 cup dry white wine or seafood broth
1/4 cup grated Parmesan (optional, skip if keeping it dairy-free)
Juice of half a lemon
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Directions

I start by cooking the pasta in salted water according to the package instructions. I drain and set it aside, saving about 1/4 cup of the pasta water.
While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat.
I sauté the minced garlic for about 30 seconds until fragrant, then add the shrimp and cook until just pink (about 2–3 minutes).
I stir in the crab meat, cherry tomatoes, and red pepper flakes, cooking for another 2 minutes.
I deglaze the pan with the white wine or seafood broth and let it simmer for another 2–3 minutes to reduce slightly.
I add the cooked pasta and toss everything together. If the pasta looks dry, I add a splash of the reserved pasta water.
I squeeze in fresh lemon juice, season with salt and pepper, and toss to combine.
Before serving, I sprinkle Parmesan on top (if using) and finish with chopped parsley.

Servings and Timing

This recipe serves about 2–3 people as a main dish.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add spinach or arugula at the end for extra greens.
For a creamy version, I stir in a splash of heavy cream or dairy-free cream alternative.
If I don’t have wine or broth, I use a bit of pasta water with extra lemon for acidity.
I’ve tried this with scallops or clams instead of crab, and it’s just as good.
For a spicy version, I double the red pepper flakes or stir in a spoon of chili garlic sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm it in a skillet over low heat with a splash of water or broth to keep it from drying out. The microwave works too, but I reheat it gently to avoid overcooking the seafood.

FAQs

Can I use frozen shrimp and crab?

Yes, I often use frozen shrimp and crab meat. I just make sure they’re fully thawed and patted dry before cooking.

What kind of pasta works best?

I like short pasta like rotini or penne because they hold the sauce and seafood well, but linguine or fettuccine works beautifully too.

Can I make this dish ahead of time?

I prefer making it fresh, but I’ve made the pasta and seafood mix a few hours in advance, then tossed and reheated everything right before serving.

Is this dish good cold as a pasta salad?

Yes, I’ve chilled leftovers and served them as a seafood pasta salad with an extra drizzle of olive oil and lemon juice. It’s light and refreshing!

Can I make it dairy-free?

Absolutely. I skip the Parmesan and use olive oil instead of butter, and the dish is still flavorful and satisfying.

Conclusion

This seafood pasta with shrimp and crab is a perfect blend of simplicity and indulgence. It’s light, fresh, and loaded with flavor from the sea. I love making it for a quick weeknight dinner or an elegant lunch, and it never fails to impress. With just a few ingredients and minimal effort, it’s a dish I’ll always come back to.