Restaurant-Style Crab Stuffed Salmon and Shrimp Alfredo
There is something magnetic about the sound of a searing pan and the aroma of garlic hitting melted butter. This Crab Stuffed Salmon and Shrimp over Fettuccine Alfredo Pasta with Garlic Pepper Broccolini is the kind of meal that stops conversation the moment it hits the table. I first developed this recipe for a milestone anniversary when I wanted the luxury of a high-end steakhouse without the noise or the hefty bill. It combines the flaky richness of salmon, the sweetness of lump crab, and a velvet-smooth Alfredo sauce that coats every strand of pasta. It is a celebration on a plate, layering textures from the tender broccolini to the golden, buttery crust of the stuffed fish.
Why You’ll Love This
Restaurant Quality at Home: You get the sophisticated presentation of a five-star entree with the comfort of a home-cooked meal.
The Perfect Texture Balance: Between the creamy pasta, the flaky salmon, and the snap of the garlic pepper broccolini, every bite offers a different sensation.
Surprisingly Manageable: While it looks complex, the components come together in a logical flow that won’t leave you frazzled in the kitchen.
My youngest cousin is notoriously difficult to please when it comes to seafood; he usually won’t touch anything that lived underwater. However, the scent of the garlic and the richness of the parmesan sauce peaked his curiosity. After one “polite” bite of the crab-stuffed salmon, he ended up clearing his entire plate and asking if there was any extra stuffing left. It’s the kind of dish that converts the skeptics because the flavors are so well-balanced and approachable.
What Makes It Special
Jumbo Lump Crab: Using high-quality crab meat for the stuffing provides a delicate sweetness that complements the robust flavor of the salmon.
Freshly Grated Parmigiano-Reggiano: Skiping the canned cheese is essential here; real parmesan melts into a silky, nutty sauce that pre-shredded versions just can’t match.
Garlic Pepper Broccolini: Unlike standard broccoli, broccolini has a milder, sweeter profile that chars beautifully, adding a necessary earthy element to the plate.
Triple-Threat Seafood: Combining salmon, crab, and shrimp ensures that every forkful is loaded with premium protein.
Making It Happen
The journey to this masterpiece begins with the stuffing. You’ll fold the crab meat into a mixture of softened cream cheese, herbs, and a dash of lemon zest, being careful not to break up the lumps of crab too much. After slicing a pocket into each salmon fillet, you tuck that rich mixture inside. While the salmon roasts to a perfect medium-rare and the stuffing becomes hot and bubbly, you turn your attention to the stovetop.
The Alfredo sauce is a slow dance of heavy cream and butter. You simmer them together until they begin to thicken, then whisk in the parmesan until the sauce is glossy and coats the back of a spoon. Meanwhile, the shrimp are sautéed in a separate pan with a pinch of paprika until they turn a vibrant pink. For the broccolini, a quick toss in a hot skillet with olive oil, cracked black pepper, and sliced garlic gives it those signature charred edges. Finally, you toss the fettuccine into the sauce, nestle the stuffed salmon on top, and garnish with the succulent shrimp and greens.
You Must Know
Room Temperature Protein: Take your salmon out of the fridge about 15 minutes before cooking to ensure it cooks evenly all the way through.
Don’t Overcook the Pasta: Boil your fettuccine until it is just al dente, as it will continue to cook slightly once tossed in the hot Alfredo sauce.
Pat the Seafood Dry: Use a paper towel to dry the salmon and shrimp before seasoning; this is the secret to getting a beautiful golden-brown sear rather than steaming the meat.
Serving Ideas
This dish is incredibly rich, so it pairs beautifully with a crisp, acidic white wine like a chilled Sauvignon Blanc or a Pinot Grigio to cut through the creaminess. If you want a non-alcoholic option, a sparkling water with a heavy squeeze of lime works wonders. A simple side of crusty sourdough bread is also a great addition for mopping up any extra Alfredo sauce.
Make It Different
Spice It Up: Add a teaspoon of Cajun seasoning to the shrimp and the crab stuffing for a Southern-inspired kick.
Low Carb Version: Swap the fettuccine for zucchini noodles or spaghetti squash and use a light dusting of almond flour in the stuffing instead of breadcrumbs.
Different Greens: If you can’t find broccolini, asparagus or thin-stalked lacinato kale make excellent substitutes.
Storage and Reheating
If you have leftovers, store the pasta and seafood in separate airtight containers in the refrigerator for up to two days. When reheating, do it gently. For the pasta, add a splash of milk or cream before microwaving or heating on the stove to loosen the sauce. The salmon is best reheated in a 300°F oven covered with foil to prevent it from drying out.
Success Tips
The most important factor in this recipe is timing. Start your pasta water first, but don’t drop the noodles until the salmon is halfway through its cook time. Alfredo sauce waits for no one—it is at its absolute best the moment the cheese has melted into the cream. If the sauce gets too thick, simply whisk in a tablespoon of the starchy pasta water to bring back that velvet consistency.
Frequently Asked Questions
Can I use frozen crab meat?
Yes, just ensure it is completely thawed and very well-drained. Any excess moisture will make the stuffing runny.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The stuffing should be hot throughout.
Do I have to peel the shrimp?
For a pasta dish, it is best to use peeled and deveined shrimp so your guests don’t have to work to eat them mid-meal. Leave the tails on if you prefer the aesthetic.
Can I make the Alfredo sauce in advance?
Alfredo sauce tends to break or become grainy when reheated from cold. It is highly recommended to make it fresh while the salmon is roasting.
What if my stuffing is falling out of the salmon?
Try not to overstuff the pocket. You can also use a toothpick to pin the “lip” of the salmon closed during the first few minutes of cooking.
Recipe Card
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: 4
Category: Main Course
Difficulty: Intermediate
Cuisine: Seafood / Italian Fusion
Yield: 4 Large Plates
Equipment: Large pot, large skillet, baking sheet, whisk, mixing bowl.
Ingredients
Salmon: 4 center-cut salmon fillets (6 oz each).
Crab Stuffing: 6 oz lump crab meat, 4 oz softened cream cheese, 1/4 cup breadcrumbs, 1 tbsp chopped parsley, 1 tsp lemon zest.
Shrimp: 1/2 lb large shrimp, peeled and deveined.
Pasta: 1 lb fettuccine noodles.
Alfredo Sauce: 2 cups heavy cream, 1/2 cup unsalted butter, 1 1/2 cups freshly grated parmesan cheese, salt and nutmeg to taste.
Broccolini: 1 bunch broccolini, 3 cloves sliced garlic, 1 tsp cracked black pepper, 2 tbsp olive oil.
Directions
Preheat your oven to 400°F. In a bowl, combine crab meat, cream cheese, breadcrumbs, parsley, and lemon zest.
Cut a horizontal slit into the side of each salmon fillet to create a pocket. Stuff generously with the crab mixture.
Place salmon on a lined baking sheet. Season with salt and pepper. Bake for 12–15 minutes until cooked through.
Boil the fettuccine in salted water until al dente.
In a skillet, melt butter into heavy cream over medium heat. Simmer for 5 minutes. Whisk in parmesan until smooth.
In another skillet, sauté the shrimp in butter and garlic until pink (about 2–3 minutes per side). Set aside.
In the same skillet used for shrimp, add olive oil and sauté the broccolini with garlic and pepper until tender-crisp.
Toss the cooked pasta into the Alfredo sauce. Plate the pasta, top with a salmon fillet, surround with shrimp, and serve the broccolini on the side.
Notes
If the Alfredo sauce is too thick, use a splash of pasta water to thin it out. Ensure the salmon fillets are of similar thickness so they cook at the same rate.
Nutrition
Calories: 840 kcal
Protein: 52g
Total Fat: 48g
Carbohydrates: 55g
Fiber: 4g
