Crab Boil Alfredo
So, if you’re reading this – this is officially the first blog of “Lisa’s Food Addiction.” I’ve been so busy with creating content, great recipes for you guys, and growing my social media that I totally forgot about the blogging aspect lol! But, no fear I am here now & I would like to say welcome to my first blog! 😊
Okay, let’s get to it – I mean FOOD is the reason we’re all here right?! Let’s talk alfredo, and not just any ol’ traditional alfredo pasta! Here we have a CRAB BOIL ALFREDO .. are you excited yet?? (ha!) This was an ambitious recipe but y’all it was soooo much fun.
Everything from grocery shopping, to cooking, to filming, I really enjoyed every part! I found some amazing seafood at my local Kroger Grocery Store that came with amazing prices (I am cheap if you didn’t know!) so I love to get a bargain, a sale, a discount, whatever it takes for me to save some coins!! (I should’ve taken pics of my trip to the grocery store – but it’s my first blog, I’m learning!!)
So, anyway I found these amazing jumbo shrimp that had about 34 pieces of shrimp in the pack & the original price was around $14 I believe. But guys, I only paid $10 … TEN DOLLARS!! And to top it off I was able to get 3 clusters of snow crab legs for only 11 bucks! Tell me that’s not a deal, but it was all because of the Kroger discount card .. so if you don’t have one you need to get on that!!
Now, let’s talk about this alfredo. It’s filled with all of the meat you would find in a low country crab boil. You have your crab legs, shrimp, and sausage. (I exed out the potatoes & boiled eggs ‘cause you don’t need them) and its sealed with a corn on the cobb just as you would find in a crab boil.
It has that Cajun flavor of a boil with Old Bay and Cajun seasoning, but at the same time you also get the garlicky, buttery, cheesy, creamy feel of alfredo. Seriously this dish could definitely sell in a restaurant!
So, if you’re like me and you LOVE anything pasta or anything seafood you are going to fall in love with this Crab Boil Alfredo (WARNING: You might want to eat it everyday, haha!)
Crab Boil Alfredo
16 oz box of Fettuccine Pasta
1 tbs salt
Couple tbs parsley, chopped
For Alfredo Sauce:
1 quart of heavy whipping cream
1 pint of half and half
8 tbs of butter
1 tsp Cajun seasoning (I used Smidge & Spoon seasoning – see note #2)
2 tsp lemon pepper
1 tsp onion powder
1 tsp garlic powder
1 tbs garlic, minced
Kraft Parmesan Shredded Cheese (1 container, 7 oz)
2 tbs old bay
2 ¼ tsp cayenne
1 tsp Zatarain’s Shrimp & Crab Boil Concentrate (see note #4)
Juice from ½ lemon
1 lb. of Snow Crab Legs, cooked and taken out of shell (see note #1)
32-34 extra large shrimp, peeled and deveined (see note #5)
1 link of Mild Thomas Rajin Cajun Premium Andouille Sausage
8 pieces of corn on the cobb
2 cups water
Juice from ½ a lemon
1 stick & 2 tbs butter
1 tbs garlic
1 tbs and 1 tsp Zatarains’s Shrimp & Crab Boil Concentrate
1 ½ tbs ground paprika
1 tsp old bay
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne
½ tsp red pepper flakes
- Fill a large pot with water (about 3 cups). Place pot over medium high heat. Bring water to a boil. Season water with 1 tbs salt and add in fettuccine pasta. (see note #3) Cook until al dente (follow box instructions or about 9-10 minutes). Drain pasta and set aside.
- (For steps 2-5, see “For Alfredo Sauce” for measurements of each of the following ingredients.) In a large pot, add in butter and place over medium heat. Let melt.
- After butter has melted add in minced garlic. Cook for 2 minutes. Add in heavy cream and half and half. Cook for 7-9 minutes. Sauce should be thickening.
- Add in Cajun seasoning, lemon pepper, onion powder, garlic powder, old bay, cayenne, and shrimp & crab boil concentrate. Cook for an additional 10-12 minutes.
- Add in 1 cup of Kraft Parmesan Cheese and the juice of ½ a lemon. Cook for an additional 10-12 minutes or until sauce has thickened. Cover with a lid and set aside.
- (For steps 6-9 , see “For Boil” for measurements of each of the following ingredients.) In a large pot add in water, butter, and garlic.
- Add in corn on the cobb and cook for 20-22 minutes over medium high heat.
- Add in andouille sausage, shrimp & crab boil concentrate, paprika, old bay, onion powder, garlic powder, cayenne, and red pepper flakes. Stir to get everything combined. Cook for 4-5 minutes.
- Add in shrimp and cover pot with lid to steam. Cook shrimp for 6-7 minutes or until pink. Remove corn and set aside. Fold in crab meat.
- Add pasta into alfredo sauce and place over medium heat. Drain majority of juice/sauce off of boil, leaving about 3-4 tbs behind. Add in shrimp, crab, and sausage to pasta. Add in remainder of parmesan cheese. Mix well to combine everything.
- To plate, add pasta to a serving dish. Add a corn on the side of pasta. Drizzle a couple spoonfuls of alfredo sauce over corn and top of pasta. Garnish with chopped parsley and serve.
- To cook Snow Crab Legs add about ½ cup water to a pot and bring to a boil. Season with old bay or whatever seasonings of your choice. Place crab legs in pot. Cover the pot with a lid and steam for 4-5 minutes. Let cool. Crack and remove from shell.
- For this recipe, I used Cajun seasoning by Smidge & Spoon. You can use whatever brand you like, just make sure the Cajun season is salt free or low in salt.
- To prevent pasta from sticking to each other, add in a couple tbs of oil to the boiling water.
- While in Kroger, I found liquid concentrated shrimp & crab boil! I’d never seen this before, so I gave it a try & it really amped up the flavor of the boil. If you can’t find the concentrate, the original Zatarain’s crab boil seasoning will work just as well!
- Fresh shrimp is best for this recipe. Not only will you get a better flavor than frozen, but you will also get larger pieces of shrimp.