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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.
Servings: 8 servings
Calories: 89kcal
Equipment
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