Shrimp & Crab Alfredo Bake

Ingredients and substitutions

Core ingredients

• 8 ounces fettuccine pasta
• 1 cup cooked shrimp, peeled and deveined
• 1 cup lump crab meat
• 2 cups Alfredo sauce (jarred or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

These components line up with other shrimp and crab Alfredo bakes and shrimp Alfredo casseroles that use pasta, Alfredo sauce, shrimp, sometimes crab, and a mix of melty cheeses.​

Ingredient notes and options

• Pasta:
  • Fettuccine is classic for Alfredo because its flat shape holds the creamy sauce well, just like in shrimp fettuccine Alfredo recipes.​
  • You can substitute penne, rotini, or ziti for a shorter pasta that’s easier to scoop; many seafood Alfredo bakes use short shapes.​
• Shrimp:
  • Use small to medium cooked shrimp, chopped if large, so they distribute nicely through the casserole.
  • Most shrimp Alfredo casseroles start with cooked shrimp to avoid overcooking in the oven.​​
• Crab:
  • Lump crab gives the sweetest flavor and best texture.
  • Imitation crab (surimi) can be used as a budget-friendly option; several seafood pasta bakes mention it works, though the flavor is milder.​
• Alfredo sauce:
  • A good jarred Alfredo (or a quick homemade sauce with cream, butter, garlic, and Parmesan) will improve the final flavor dramatically.​
  • Some shrimp Alfredo bake recipes thin jarred sauce slightly with milk or broth so it spreads through the pasta more easily.​
• Cheese:
  • Mozzarella melts stretchy and gooey; Parmesan adds salty, nutty flavor and helps brown the top.
  • Some versions add a bit of Romano or Asiago for stronger flavor.​
• Seasonings:
  • Garlic powder and Italian seasoning echo the flavors used in many shrimp Alfredo casseroles.​
  • Taste the Alfredo sauce first; if it’s already garlicky or salty, adjust the added garlic powder and salt accordingly.

Step-by-step instructions

Step 1: Prep the oven and pasta

1. Preheat the oven to 350°F (175°C).
2. Grease a medium baking dish (approximately 9×9 or similar) with nonstick spray or a bit of olive oil.
3. Bring a large pot of salted water to a boil.
4. Cook the fettuccine pasta according to package instructions until just al dente—firm to the bite but cooked through.
5. Drain the pasta well and set aside. Do not rinse; a bit of surface starch helps the sauce cling.

Alfredo-based pasta bakes typically cook pasta only to al dente because it continues to cook slightly in the oven.​

Step 2: Mix the seafood Alfredo

1. In a large bowl, combine:
   • 1 cup cooked shrimp
   • 1 cup lump crab meat
   • 2 cups Alfredo sauce
   • 1 teaspoon garlic powder
   • 1 teaspoon Italian seasoning
   • A pinch of salt and a few grinds of black pepper
2. Stir gently to avoid shredding the crab meat too much.

Seafood Alfredo recipes usually season the sauce with extra garlic and Italian herbs to balance the richness of cream and cheese.​

Step 3: Combine with pasta

1. Add the drained fettuccine to the bowl of seafood Alfredo.
2. Toss gently with tongs or a large spoon until all the pasta is coated and the shrimp and crab are distributed evenly.

Shrimp Alfredo bake recipes typically toss pasta with the sauce and protein before transferring to the baking dish so every bite is coated.​

Step 4: Assemble the casserole

1. Transfer the pasta mixture to the greased baking dish and spread it into an even layer.
2. Sprinkle 1 cup shredded mozzarella evenly over the top.
3. Sprinkle 1/2 cup grated Parmesan over the mozzarella.

Seafood Alfredo bakes often finish with mozzarella for stretchiness and Parmesan for flavor and browning.​

Step 5: Bake until bubbly and golden

1. Place the baking dish in the preheated oven.
2. Bake for 25–30 minutes, or until:
   • The sauce is bubbling around the edges.
   • The cheese on top is fully melted and lightly golden in spots.

If you want deeper browning, you can broil for 1–2 minutes at the end, watching very closely so it doesn’t burn.​

Step 6: Garnish and serve

1. Remove the dish from the oven and let it rest for about 5 minutes; this helps the sauce thicken slightly so serving is easier.
2. Sprinkle chopped fresh parsley over the top for color and freshness.
3. Serve hot, scooping into shallow bowls or onto plates.

Fresh parsley is a common finishing touch for shrimp Alfredo and baked pasta dishes, adding brightness to balance the creaminess.​