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Seafood Pasta

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  • Shrimp, peeled and deveined (reserve tails for stock)
  • Jonah crab claw meat
  • Pasta of choice
  • White wine
  • Heavy cream
  • Shallot, finely diced
  • Sherry
  • Garlic, minced
  • Paprika
  • Smoked paprika
  • O’Brickys Seafood seasoning (or your favorite seafood seasoning blend)
  • Pasta water
  • Grated Romano cheese
  • Fresh Italian parsley, chopped


  1. Prepare the Seafood Stock:
    • In a small pot, simmer the reserved shrimp tails and crab claws with a little water to create a quick seafood stock. This will add a depth of flavor to your sauce.
    • Strain the stock and set it aside.
  2. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
  3. Sauté the Seafood:
    • While the pasta cooks, heat some olive oil in a large skillet over medium heat.
    • Sauté the shrimp until they are pink and opaque. Add the crab claw meat and heat through. Remove the seafood from the skillet and set aside.
  4. Make the Sauce:
    • In the same skillet, sauté the diced shallot until translucent, then add the minced garlic and cook until fragrant.
    • Deglaze the pan with white wine and a splash of sherry. Let it reduce slightly.
    • Pour in the heavy cream, the prepared seafood stock, and a bit of the reserved pasta water to reach your desired sauce consistency.
    • Season with paprika, smoked paprika, and O’Brickys Seafood seasoning. Let the sauce simmer until it thickens slightly.
  5. Combine Pasta and Seafood:
    • Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little more pasta water.
    • Gently fold in the cooked shrimp and crab meat, warming through.
  6. Finish and Serve:
    • Serve the pasta in bowls, and finish each serving with a generous sprinkle of grated Romano cheese and a handful of freshly chopped Italian parsley.
  • Author: Lucas Krammes
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