Description
A decadent creamy shrimp and crab Alfredo pasta bake topped with a crunchy cheese crust, perfect for gatherings or weeknight meals.
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound crab meat, lump or claw crab, drained
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- 1/2 cup breadcrumbs (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for about a minute.
- Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink.
- Remove the skillet from heat and gently fold in the crab meat.
- In a large mixing bowl, combine the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and pepper, mixing until smooth.
- Add the cooked penne pasta into the cream mixture along with the shrimp and crab, gently folding to coat.
- Transfer the mixture into a greased baking dish and sprinkle shredded mozzarella cheese on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly, and the top is golden brown.
- Allow to cool for approximately 5 minutes before serving.
Notes
For added flavor, consider experimenting with fresh herbs like chopped parsley or basil.
