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Shrimp & Crab Cake Pasta

Shrimp & Crab Cake Pasta

Cooking with Zest

This dish is the ultimate comfort meal for the seafood lover out there! I had this Shrimp & Crab Cake Pasta in a little local restaurant in North Carolina and it is to die for and is super easy to make!

My husband and I used to go to this place almost once a week and at least one of us would order this for our meal. Plus, I would be super excited for the leftovers for lunch the next day.

The base of the pasta sauce is Ree Drummond’s Alfredo Sauce –http://thepioneerwoman.com/cooking/fettuccine-alfredo/ and it is super easy to make. I highly suggest buying fresh Parmesan cheese to make this, you can either buy it shredded or you can shred it yourself with a grater or food processor.

I like to serve this with a big green salad or whole sauteed green beans; got to have something healthy, right?!


Note: You can make the Crab Cakes ahead and have them in the refrigerator ready to put in the oven.

Shrimp & Crab Cake Pasta

Cooking with Zest

  • Prep Time: 30m
  • Cook Time: 20m
  • Total Time: 50m
  • Serves: 4


Crab Cakes

  • 8 oz Jumbo lump crab meat
  • 2 tsp. Old Bay seasoning
  • 1 Egg
  • 2 tsp. Grey Poupon
  • 1/4 c Mayonise
  • 1/4 c Green Onion, diced
  • 10 Ritz crackers, crushed
  • 1/4 tsp. Pepper
  • 1 tsp. Olive oil
  • 1 tsp. Butter


  • 1 lb Shrimp, peeled and deveined
  • 1 tsp. Butter
  • 1/4 tsp. Paprika
  • Salt & Pepper

Pasta & Sauce

  • 8 oz Linguine pasta
  • 1/2 c Butter
  • 2 Garlic cloves, diced
  • 1 c Cream
  • 2 c Parmesan, shredded
  • 1 tsp. Parsley
  • 1/2 tsp. Ground Fennel
  • 1/4 c Pasta water
  • Salt & Pepper


  1. Preheat oven to 400 degrees.
  2. Mix the first eight ingredients together for the crab cakes in a medium size bowl; cover and place in the refrigerator while you get the rest of the ingredients together.
  3. Get a large pot of salt water to boil for the pasta and shred the cheese for the pasta sauce.
  4. Heat a cast iron skillet with 1 tsp of butter and olive oil on medium-high heat. Make 4 "puck" size crab cakes and sear it for 2 minutes, then flip them and place in the oven for an additional 8 minutes.
  5. Drop the pasta in the boiling water and cook following the package instructions.
  6. For the shrimp; make sure you pat the shrimp dry with paper towels before you cook it. Get a large skillet and heat 1 tsp of butter on medium-high heat. Place shrimp in skillet, spread them out so they aren't touching. (If you need to cook the shrimp in batches do so) Sprinkle salt & pepper on both side of the shrimp and then the paprika on the shrimp. Cook 2 minutes per side and then remove shrimp from skillet.
  7. For the sauce; in the same skillet melt the butter on medium heat then add the chopped garlic. Cook garlic until fragrant, then add cream, salt and pepper, fennel, parsley and stir until combined. Then add the cheese, I usually do half, then let it melt, then add the other half. Turn off heat.
  8. Drain pasta and reserve 1/4 cup of pasta water. Stir in the pasta water into the sauce then add back your shrimp and add pasta and toss together. Add the crab cakes and serve!

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