Shrimp and Crab Pasta
A creamy pasta dish featuring tender shrimp and crab meat in a rich, decadent sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Serving Bowl
Ingredients
- 3-4 Tbsp. olive oil
- 2 tsp. Mrs. Dash Tomato, Basil, and Garlic seasoning
- 1 stick butter (1/2 cup, divided)
- 1 14-ounce can diced tomatoes with juice
- 1 clove garlic minced
- ½ cup onion diced
- 12-16 oz. cooked shrimp peeled and tails removed
- 1 16-ounce package imitation crab meat or real crab meat, cut into chunks
- 1 16-ounce package pasta noodles cooked al dente
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Boil the pasta according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat 3 tablespoons of olive oil and add 1/4 cup of butter. Stir in the Mrs. Dash seasoning, diced onion, and minced garlic. Cook over medium heat for about 3 minutes until the onion is translucent.
- Add the cooked shrimp to the skillet and stir gently. Pour in the can of diced tomatoes with their juice and add the crab meat. Season with sea salt to taste. Let everything warm together.
- Add the cooked pasta to the skillet along with the remaining butter. Toss everything gently until the pasta is well coated and warmed through.
- Transfer the pasta to a serving bowl and garnish generously with freshly grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.