Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or similar shape)
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab meat, picked over for shells
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain well and set aside.
- Step 2: While pasta is cooking, melt butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until the mixture is smooth and thickened. Bring to a simmer, stirring constantly.
- Step 3: Reduce heat to low and stir in Parmesan cheese, Old Bay seasoning, parsley, shrimp, and crab meat. Cook until shrimp is pink and cooked through and crab is heated, about 5 minutes.
- Step 4: Add cooked pasta to the sauce and toss to combine.
- Step 5: Pour the pasta mixture into a greased 9×13 inch baking dish.
- Step 6: Bake for 20-25 minutes, or until bubbly and golden brown. Let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with a sprinkle of extra Parmesan and a lemon wedge for brightness.
- Don't overcook the shrimp in the sauce; they'll continue to cook in the oven and could become rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American