Shrimp and Crab Pasta

Craving a restaurant-quality seafood pasta but short on time? This Shrimp and Crab Pasta comes together in under 30 minutes with simple ingredients like shrimp, crab meat, garlic, and tomatoes, all tossed in a buttery sauce and topped with Parmesan. It’s easy, flavorful, and perfect for a quick weeknight dinner.

Shrimp and Crab Pasta is, hands down, my kids’ most requested meal. It’s chosen for birthdays and made for special occasions. It sounds fancy and difficult, but honestly, the whole meal comes together in less than 30 minutes. Able to make any old weeknight seem special.

Crab & Shrimp Pasta

This is one of my very favorite pasta recipes. Tender pasta cooked to perfection with cooked shrimp and imitation crab make a quick dinner that seafood lovers are sure to enjoy. Know what’s even better? Crab and shrimp pasta leftovers! 

Butter, garlic, savory Parmesan, and tomatoes are ingredients that truly make this easy dinner recipe shine, and you’ll impress anyone you serve this recipe to. We eat seafood pretty often in our home. You can use either fresh or imitation crab cooked or uncooked shrimp.

If you like crab and cheese together, then you’ll love these recipes too: Slow-Cooker Crab Dip, Crab Rangoon Dip, and Alaskan Snow Crab Macaroni and Cheese.

Easy Shrimp & Crab Pasta

This shrimp and crab pasta is an easy way to bring gourmet flavors to your kitchen, and even the kids love it! This pasta has a rich, buttery flavor. It’s creamy, cheesy, and luxuriously silky, but not heavy like Alfredo sauce. This dish is comfort food at its finest.

Ingredients for Pasta with Shrimp and Crab

Find the complete recipe at the bottom of this post in the printable recipe card.

• Pasta– I typically use spaghetti noodles for this recipe, but honestly, any pasta will work. Choose your favorite!!
• Olive oil- The robust flavor of olive oil compliments this shrimp and crab pasta recipe very well.
• Butter– The butter is used to amplify the rich flavor of the garlic and onion. Salted or unsalted butter will work.
• Mrs. Dash Seasoning– I used the tomato, basil, and garlic blend. You can find this at your local grocery store or online.
• Onion– Fresh onions are best. Yellow onions or white are my choice.
• Garlic– Freshly minced garlic give this pasta dish so much flavor.
• Shrimp– Precooked or fresh shrimp will work in this recipe, but just make sure the shrimp get cooked all the way through.
• Tomatoes– Canned diced tomatoes are used for this pasta recipe, but fresh tomatoes will work, too. 
• Crab– Imitation crab meat is what I used for this recipe, but fresh crab meat is great if you live where it’s plentiful – go for the fresh!
• Parmesan Cheese– A wedge of Parmesan is best for freshly grated cheese, but pre-grated Parmesan is okay to use here if that is what you have.

How to Make Crab and Shrimp Pasta

You’ll love how quickly this recipe comes together.

First, boil your pasta according to the package’s instructions, then drain it once al dente. Set it aside.

Meanwhile, in a large skillet, add olive oil, butter, Mrs. Dash’s seasoning, diced onion, and minced garlic. On medium heat, the butter and spices together, cooking for about three minutes, or until your onion becomes translucent.

Add the shrimp to the skillet.

Next, add in the diced tomatoes, then stir in crab meat. Finally, sprinkle with sea salt to taste.

Add the cooked pasta and remaining butter, then toss the ingredients together. When the butter is melted and the pasta is warm, serve in a pasta bowl topped with freshly grated Parmesan cheese.

This shrimp and crab recipe is perfect for leftovers! Just simply transfer the leftovers in a storage container and refrigerate for three to four days. Freeze in an airtight container for up to 3 months.

Love it? Pin it! 

Don’t forget where you found this simple Shrimp & Crab Pasta recipe! Pin it to your favorite Pinterest recipe board before you go!

More Pasta Recipes To Love

We eat a lot of pasta in our house. There are just so many ways to prepare it! Check out these other favorites before you go: Baked Spaghetti and Meatballs, Smoked Salmon Pasta, Baked Chicken Pasta, Pasta Pomodoro or pictured above, my Creamy Chicken Parmesan Soup recipe.

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Print Recipe

Shrimp and Crab Pasta

Craving seafood pasta without the hassle? This easy Shrimp & Crab Pasta looks fancy but comes together in under 30 minutes! Tossed in a rich, buttery sauce with garlic, tomatoes, and Parmesan, it’s packed with flavor and perfect for a quick weeknight dinner or a special meal at home. Simple ingredients, restaurant-quality taste! Save this recipe for your next seafood night.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Pasta

Cuisine: American

Keyword: 20 minute meal, pasta with imitation crab, Shrimp and Crab Pasta, skillet meal, without alfredo sauce

Servings: 8 servings

Calories: 89kcal

Author: Michaela Kenkel

Equipment

• Mrs. Dash Tomato Basil Garlic, 2.0oz
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black

Cook ModePrevent your screen from going dark

Ingredients

• 3-4 Tablespoons Olive oil
• 2 teaspoons Mrs. Dash Tomato, Basil and Garlic Seasoning
• 1 stick (1/2 cup) butter divided
• 1 14 ounce can diced tomatoes, with juice
• 1 clove garlic minced
• sea salt to taste
• 1/2 cup onion diced
• 12 – 16 ounces of cooked shrimp peeled and tails removed, defrosted if frozen
• 1 16 ounce package of imitation crab meat (or the real thing) cut in chunks
• 1 16 ounce package pasta noodles cooked al dente
• fresh Parmesan cheese for garnish

Instructions

• Boil your pasta and drain it, set aside.
• In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
• Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through. 
• Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.
  

Notes

Use raw shrimp, peeled and deveined, with the tails removed if you prefer. Cook until the shrimp are pink in color. 

Store leftovers in an airtight container in the refrigerator for up to 4 days, in the freezer for up to 3 months. 

Nutrition

Serving: 1 | Calories: 89kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 53mg | Potassium: 129mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.3mg

This recipe was originally posted on October 5, 2011. It was one of the very first recipes on my website! It was updated to improve user experience and reshared on March 4, 2025.