Shrimp Crab Pasta Bake

Name: Shrimp Crab Pasta Bake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Italian
Ingredients: 12 flat lasagna sheets; 1 lb cleaned, peeled shrimp; 1 lb fresh crab chunks; 2 cups creamy ricotta; 2 cups grated mozzarella; 1 cup fresh Parmesan shavings; 4 cups creamy Alfredo; 1 cup thick cream; 2 garlic cloves, finely chopped; 2 tbsp good olive oil; 1 tbsp snipped parsley leaves; 1 tsp table salt; 1 tsp ground pepper; 1/2 tsp chili flakes; 1/2 cup crunchy breadcrumbs

Recipe by Jordan Avery · Updated July 2025

Seafood & Fish Pasta Casserole Italian

This Shrimp Crab Pasta Bake is the ultimate comfort food-creamy, cheesy, and packed with luxurious seafood layers that make every bite feel like a restaurant-worthy indulgence. Home cooks love it for weeknight dinners when they want to impress without slaving away, and it's a guaranteed crowd-pleaser for potlucks, holiday gatherings, or Sunday suppers. The rich Alfredo sauce, melted cheeses, and tender seafood create a dish so irresistible, even picky eaters won't be able to resist seconds.

What Makes This Recipe Special

The trio of ricotta, mozzarella, and Parmesan creates a three-dimensional cheese experience-creamy, gooey, and salty all at once.
Fresh crab chunks and plump shrimp are layered strategically between pasta sheets to ensure every forkful delivers a perfect seafood bite.
The chili flakes add a subtle kick that cuts through the richness, balancing the dish with a whisper of heat.
Breadcrumbs toasted on top add a delightful crunch that contrasts beautifully with the velvety pasta beneath.

⏱ 65 mins

Italian

Servings 8

Ingredients

12 flatlasagna sheets

1 lbcleaned, peeled shrimp

1 lbfresh crab chunks

2 cupscreamy ricotta

2 cupsgrated mozzarella

1 cupfresh Parmesan shavings

4 cupscreamy Alfredo

1 cupthick cream

2 garliccloves, finely chopped

2 tbspgood olive oil

1 tbspsnipped parsley leaves

1 tsptable salt

1 tspground pepper

1/2 tspchili flakes

1/2 cupcrunchy breadcrumbs

Nutrition

540 caloriesCalories

Per serving · Values are estimates

Instructions

Set your oven to 375°F (190°C). Boil the lasagna sheets following box directions. Drain them and put aside.

Warm olive oil in a pan on medium. Cook the chopped garlic till you smell it, about 60 seconds. Toss in shrimp, cooking till they turn pink, roughly 3-4 mins. Mix in crab, add salt, pepper, and some chili flakes if you want, then cook another 2-3 mins. Take off heat and set aside.

Grab a bowl and stir together the ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, thick cream, and chopped parsley till it's all combined.

Put a thin coating of Alfredo on the bottom of a 9x13 baking dish. Layer lasagna sheets, then 1/3 of your cheese blend, then 1/3 of seafood mix, and pour some Alfredo on top. Do this two more times, ending with sheets and sauce on top.

Scatter leftover mozzarella and Parmesan on the top. Sprinkle with breadcrumbs for extra crunch. Cover with foil and bake 25 mins. Then take off the foil and bake 10-15 mins more till it's bubbly and golden.

Let it cool for 10 mins before cutting. Add extra parsley on top if you'd like.

Essential Tips

Prep pasta al dente

Boil your lasagna sheets for just 2 minutes less than the package directs. They'll finish baking in the oven, preventing a mushy texture. Overcooked pasta turns this decadent bake into a sad, soggy mess.

Sauté garlic in batches

Cook the garlic in two additions to prevent burning. Burnt garlic turns bitter and ruins the flavor balance. Start with a low-medium heat and stir constantly until just golden.

Layer cheese strategically

Spread a thin layer of Alfredo on the bottom of the dish and between each pasta layer to prevent sticking. Skip this step, and you'll fight to serve neat slices.

Use high-quality seafood

Fresh or flash-frozen crab and shrimp make a noticeable difference. Avoid pre-cooked seafood with additives; it releases too much water and dilutes the sauce.

Rest before serving

Let the bake cool for 10 minutes after removing from the oven. This sets the sauce so it doesn't slide off when you cut into it, ensuring clean, picture-perfect portions.

Smart Swaps & Variations

Lighter Cheese Swap Replace half the mozzarella with fontina or part-skim ricotta for a lower-fat version that still melts beautifully.

Spicy Kick Add 1/4 cup finely chopped sun-dried tomatoes and 1/2 tsp red pepper flakes to the seafood mix for a deeper, spicier flavor.

Vegetable Boost Fold in 1 cup of sautéed mushrooms or spinach between layers for added texture and nutrients without overpowering the seafood.

Herb Infusion Mix 1 tbsp fresh basil or dill into the ricotta blend and garnish with extra herbs before serving for a bright, aromatic finish.

What to Serve With This

Garlic bread and a crisp Caesar salad to balance the richness of the bake.
A chilled Pinot Grigio or sparkling rosé to complement the seafood and creamy sauce.
Roasted asparagus or steamed green beans for a light, fresh contrast.
Lemon wedges on the side for guests to brighten up each bite.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld even more the next day, making it taste even better reheated.

Reheating

Reheat covered in the oven at 350°F (175°C) for 20 minutes. For a quick fix, microwave individual portions for 2-3 minutes, but avoid overcooking to preserve the creamy texture.

Expert Chef Tips

Use a mandoline to slice your Parmesan shavings paper-thin for even melting and a delicate, elegant finish.
Make a beurre manié (equal parts butter and flour) and whisk it into the Alfredo sauce at the end for a foolproof, lump-free texture.
For extra umami, deglaze the shrimp and crab pan with 1/4 cup of dry white wine before adding them to the dish.

Equipment You’ll Need

9x13-inch baking dish (glass or ceramic preferred for even heat distribution)
Large pot for boiling lasagna sheets
Medium skillet for cooking seafood and garlic
Mixing bowl for combining cheeses and cream
Aluminum foil for covering during baking

Nutritional Benefits

High in protein from shrimp and crab, providing about 30g per serving to support muscle health and satiety.
Rich in calcium and vitamin D from ricotta and mozzarella, contributing to bone strength and immune function.
Contains healthy fats from olive oil and seafood, which support heart health and reduce inflammation.
Provides moderate sodium content due to seafood and cheeses, so those watching their intake may opt for low-sodium versions or reduce added salt.

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Frequently Asked Questions

Can I use frozen seafood?

Yes, but thaw it completely and pat dry with paper towels first. Frozen seafood releases excess moisture, which can make the bake watery. Avoid pre-breaded or seasoned frozen seafood, as it often contains additives that interfere with the sauce.

How can I make this ahead of time?

Assemble the entire dish up to the breadcrumb topping, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, add the crumbs and cheese, then bake as directed, adding 10-15 minutes to the baking time.

What's the best way to prevent the pasta from drying out?

Cover the dish tightly with foil during the first 25 minutes of baking. This traps steam and ensures the pasta cooks evenly without drying out. Remove the foil for the last 5 minutes to crisp the topping.

Can I substitute the Alfredo sauce?

You can use béchamel for a lighter option, but avoid tomato-based sauces-they clash with the seafood and creamy cheese layers. A vodka sauce could work in a pinch, but the flavor profile won't be as harmonious.

How do I know when the crab and shrimp are cooked?

Shrimp turn pink and opaque; crab meat will be opaque and firm. Overcooking makes seafood rubbery, so pull them from the pan just before they're fully done-they'll finish cooking in the oven.

Can I make this dish gluten-free?

Absolutely! Use gluten-free lasagna sheets and ensure all sauces and cheeses are certified gluten-free. The crumbs can be swapped for gluten-free panko or crushed gluten-free crackers for topping.

Why is my bake watery?

This usually happens if the seafood releases too much moisture or the pasta isn't fully drained. Pat the seafood dry and undercook the pasta slightly. Also, avoid overcrowding the baking dish-use a 9x13 inch pan for the given quantities.

Can I freeze this dish?

Yes, freeze it after assembling but before baking. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking, adding 15-20 minutes to the baking time if cooking from frozen.