Description
Shrimp & Crab Cake Pasta Bowl
Ingredients:
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
2 tbsp olive oil
Salt and pepper to taste
For the Crab Cakes:
1/2 lb lump crab meat
1/2 cup breadcrumbs (panko preferred)
1 egg
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1/4 tsp garlic powder
1 tbsp parsley, chopped
Oil for frying
For the Creamy Pasta:
12 oz linguine or fettuccine
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste
Instructions:
1. Cook the Shrimp:
Toss the shrimp with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Heat olive oil in a skillet over medium heat and sauté shrimp for 2–3 minutes per side until pink and cooked through. Set aside.
2. Prepare the Crab Cakes:
In a bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and parsley. Mix gently to keep the crab intact.
Form small patties and refrigerate for 20 minutes to set.
Heat oil in a skillet and fry crab cakes until golden brown (about 3–4 minutes per side). Set aside.
3. Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
4. Make the Cream Sauce:
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
Add baby spinach and let it wilt. Season with salt and pepper.
5. Assemble:
Toss the cooked pasta with the creamy sauce.
Plate the pasta and top with sautéed shrimp and crispy crab cakes.
Garnish with chopped parsley for a fresh finish.
Pro Tip: Serve with a squeeze of lemon for added brightness!
