Shrimp & Crab Cheese Pasta Recipe

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Shrimp & Crab Cheese Pasta

Evelyn Beaudette


This is a favorite of my family. It's easy & very yummy. My family likes it hot so I spice it up with cayenne & cajun seasoning. I drempt up this dish when we were living in Grand Isle Louisiana. It's best with "fresh caught" shrimp & crab, but I have used frozen. It's very versatile so you can add whatever you think will taste good in it. We like to add broccoli.

pinch tips: How to Mince Garlic


1 Hr


1 Hr


1 medium
chopped yellow onion (which ever you like is fine)
4 clove
minced garlic
1 Tbsp
chopped red bell pepper (optional)
1 Tbsp
chopped yellow bell pepper (optional)
1 Tbsp
chopped orange bell pepper (optional)
1 Tbsp
chopped green bell pepper (optional)
1 stick
finel choppedcelery
to taste
sliced shallots
3 Tbsp
chopped parsley (fresh is best)
1 lb
25-30 count shrimp, peeled and deveined
1/2 c
lump crab meat
1 lb
processed cheese cubed (i use velveeta)
1 can(s)
cream of mushroom soup (you can substitute with cream of shrimp soup)
1 lb
of your favorite pasta
1/2 c
can cream or seafood /chicken stock
to taste
salt and pepper
to taste
cajun seasoning (optional)
to taste
cayenne pepper (optional)
1 stick
butter (or a 1/4 c olive oil)

Directions Step-By-Step

cook pasta according to package directions & set aside.
Saute first 9 ingredients, on a low to med heat, in the butter/oil until clear. Stir frequently, it is important not to let them brown.
While the veg are sauteing, put the cheese, cream/stock, & the mushroom soup in a sauce pan on low to med heat until the cheese melts. Stir frequently so that it doesn't stick. If you are going to add any fresh/frozen vegetables, cook them now also
When the veggies are clear add the shrimp, salt pepper, & other seasonings and cook until the shrimp are done. This usually takes about 5 min. The shrimp will produce some liquid.
Add the crab & cheese sauce to the shrimp & veggies (and the cooked fresh/frozen veggies) and heat for a couple of min. (If you want a thicker cheese sauce use less liquid in the melting process. You can always add liquid as needed while it's melting)
Remove from heat and stir in pasta careful not to break the pasta up.
Serve hot garnished with shalott tops and chopped parsley.

About this Recipe

Course/Dish: Pasta, Seafood
Other Tag: Quick & Easy