Shrimp and Crab Scampi
This Shrimp and Crab Scampi combines seared shrimp and lump crab meat with spaghetti in a silky garlic, lemon, and butter sauce, delivering restaurant-quality results in under 30 minutes.
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This Shrimp and Crab Scampi combines seared shrimp and lump crab meat with spaghetti in a silky garlic, lemon, and butter sauce, delivering restaurant-quality results in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
While the pasta cooks, season the shrimp with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sear for about 30 seconds per side until pink. Remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the sliced shallots and garlic and cook until fragrant, about 1-2 minutes.
Stir in the fresh basil leaves and crushed red pepper flakes and cook for another 30 seconds.
Pour in the vegetable stock, lemon juice, and lemon zest. Bring to a simmer and cook until the sauce has reduced by about half.
Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.
Return the cooked shrimp to the skillet, then add the chopped parsley, cooked pasta, and lump crab meat.
Add a splash of the reserved pasta water and toss everything together to coat in the sauce. Add more pasta water as needed to reach your desired consistency.
Let it simmer for a couple of minutes for the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with freshly grated Parmesan cheese and more fresh parsley.
Store leftovers in an airtight container for up to 2 days; reheat gently on low heat with a splash of water or white wine to restore sauce consistency.
Prepare the sauce and cook the pasta separately up to 1 day ahead. Sear the shrimp and crab just before serving to preserve texture and prevent overcooking.
Shrimp is done when it turns opaque and has a slight curl; large shrimp typically takes 2–3 minutes per side. Overcooked shrimp becomes tough and rubbery.
Yes, thaw frozen shrimp completely and pat dry before searing to achieve a proper golden crust.
Lump crab is best, but jumbo lump, backfin crab, or even large shrimp work. Avoid canned crab as it has a mushier texture.
No, traditional spaghetti contains gluten. Use gluten-free pasta instead and ensure all other ingredients are certified gluten-free.
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