A Creamy, Spicy Seafood Pasta You Can Make in 30 Minutes Flat
Tired? Hungry? Craving something warm, creamy, and full of flavor that doesn’t take all night? This Creamy Spicy Shrimp & Crabmeat Pasta is your go-to answer. Loaded with juicy shrimp, jumbo lump crab, fresh spinach, and a creamy, spicy tomato-based sauce, this dish brings the heat and the comfort in just 30 minutes.
With bold seasonings like Old Bay, Just Shanaé All Purpose, red chili crunch, and a touch of cayenne, this meal hits all the right notes—easy, flavorful, and oh, so satisfying.
Ingredients
- 1 lb shrimp, peeled and deveined
- ½ cup jumbo lump crabmeat
- 1–2 tablespoons Just Shanaé All Purpose Seasoning (or your favorite blend)
- 1 tablespoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon red chili crunch (or chili oil)
- 2 tablespoons butter
- 1–2 fresh tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 8 oz pasta (penne, linguine, or your choice)
Step-by-Step Instructions
Step 1: Cook the Pasta
- Cook pasta according to package instructions. Drain and set aside.
Step 2: Sauté the Shrimp
- In a large skillet, melt butter over medium heat.
- Add shrimp and season with Just Shanaé All Purpose, Old Bay, and cayenne pepper.
- Sauté until shrimp are pink and just cooked through. Remove and set aside.
Step 3: Build the Sauce
- In the same skillet, add chopped tomatoes and cook for 2–3 minutes until softened.
- Stir in heavy cream, red chili crunch, and Parmesan cheese.
- Let simmer until thickened, about 5–6 minutes.
- Add chopped spinach and stir until wilted.
Step 4: Combine and Serve
- Return shrimp to the pan. Gently fold in the crabmeat.
- Toss in cooked pasta, stirring to coat everything in the creamy sauce.
- Garnish with more Parmesan and a pinch of red pepper if desired.
- Serve hot with garlic bread or a green salad.
Pro Tips and Serving Suggestions
- Use fresh or frozen crabmeat, but drain well to avoid watering down the sauce.
- Want extra richness? Add a splash of white wine or chicken broth before cream.
- This pasta pairs beautifully with roasted asparagus, garlic knots, or a simple arugula salad.
- Make it your own: add mushrooms, sun-dried tomatoes, or swap shrimp for scallops.
About the Creator
This weeknight-ready seafood pasta is brought to you by Shanaé M. Johnson, aka @justshanae, a wife, mom, and dope home cook sharing real meals for real life. Her recipes are full of flavor, heart, and Southern soul—perfect for families that need delicious on the fly.
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Shanaé M. Johnson | justshanae