Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the fettuccine according to package directions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
In the same skillet, melt the butter. Add garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream, stirring frequently. Bring to a simmer and reduce heat to low.
Stir in Parmesan, mozzarella, salt, pepper, and red pepper flakes. Simmer until the sauce thickens slightly.
Add the crab meat and cooked shrimp into the sauce. Stir gently to combine.
Toss the cooked pasta into the sauce mixture until fully coated.
Transfer the mixture to the prepared baking dish.
In a small bowl, mix panko breadcrumbs with 1 tablespoon olive oil. Sprinkle evenly over the top.
Bake uncovered for 15-20 minutes, until golden and bubbly.
Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 6 servings
