Schumacher Seafood Recipes

Everything Bagel Salmon Salad

Serves 4

This salad takes EVERYTHING that works on a loaded bagel and pops it into a crunchy salad…bagel croutons included! If you love creamy dressings, everything seasoning, fresh avocados and smoked salmon, this salad has your name on it!

Crouton Ingredients

  • 2 everything bagels
  • Extra virgin olive oil
  • Everything bagel seasoning

Dressing Ingredients

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup milk
  • 1 shallot, minced (about 1 tablespoon)
  • 2 tablespoons lemon juice
  • 1 tablespoon everything seasoning
  • 3 tablespoons fresh minced dill
  • 2 tablespoons fresh minced scallions

Salad Ingredients

  • 4 cups chopped romaine lettuce
  • 6 hard boiled eggs, sliced in half lengthwise
  • 8-12 oz. hot smoked salmon
  • 2 cups sliced grape tomatoes
  • ½ red onion, finely sliced
  • 2 Hass avocados, pit removed and sliced into bite-sized pieces

Make the Croutons

Preheat the oven to 350 F. Cut the bagels in half then slice into bite-sized cubes. Lay out in an even layer on a baking tray and toss with enough olive oil to lightly coat (about 2 tablespoons. I use a nozzle on my olive oil to help drizzle). Sprinkle with everything bagel seasoning and bake until toasted (about 10 minutes).

Make the Salads

Next, in a medium-sized bowl mix the ingredients for the dressing and set to the side.

Divide the lettuce between the 4 bowls and dress to taste with your creamy everything dressing. Next add hard boiled eggs, smoked salmon, tomatoes, red onion and avocado to each bowl. Top with a sprinkle of everything season to finish!

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Teriyaki Salmon Bowls

Serves 4

Teriyaki salmon is such a winning flavor combination. Adding in sesame roasted bok choy and avocado makes this dish all the more flavorful and filling. Jasmine rice completes the meal and makes for a delicious lunch or healthy dinner.


  • 2 lbs salmon (skin on, deboned filet)
  • Favorite teriyaki sauce (I like Veri Veri Teriyaki or Kikkoman Takumi)
  • Sesame oil
  • 1 large bok choy (you can substitute baby bok choy)
  • Sea salt
  • 1 Hass avocado
  • Everything seasoning
  • Jasmine rice for serving

Prep the Bowls

Marinate the salmon in about ¼ cup of teriyaki sauce. You can do this in a large Tupperware, ziplock bag, or in a bowl. Marinate for at least 10 minutes (I prefer to do it overnight for added flavor).

Preheat the oven to 425F. Line two baking sheets with aluminum foil for easy cleanup. Add 2 tablespoons of sesame oil to each baking sheet.

Rinse the bok choy thoroughly to remove any sediment. I like to peel off the larger leaves and soak in a large bowl to remove any grit. Then I dry and slice the boy choy into small bite-size pieces.

Make the Bowls

Add the salmon to one sheet pan, skin side down, being sure to top with all the extra teriyaki sauce it marinated in. Surround the salmon with about two handfuls of bok choy. Add the remaining bok choy to the second sheet pan. Toss all the bok choy in sesame oil and arrange in one layer for easy cooking.

Season the bok choy with a bit of salt and bake in the oven for about 10-16 minutes. The timing depends on the thickness of the salmon filet. Individual filets will cook faster, thicker filets will take longer. The salmon is done when it flakes through easily at the thickest part and an instant-read thermometer inserted in the thickest part of filet registers125 (medium) -145 (well done) F.

To finish the bowls, add rice, roasted bok choy, salmon, and diced avocado. Top with everything seasoning and serve warm.

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Firecracker Shrimp

Serves 2

It wouldn't be July without a burst of flavor and a pop of heat. These Firecracker Shrimp are addictively snackable with just the right amount of heat. Serve with some jasmine rice and steamed veggies to make it a meal or just enjoy it as-is for a finger-lickin' appetizer. This July, let's start with a bang!


  • 1 lb. (16-20) raw, frozen, peeled, and deveined shrimp
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons Sriracha (you can substitute sweet chili sauce to make it mild)
  • 1 tablespoon honey
  • Juice of 1 lime
  • Vegetable/canola oil for frying
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 Serrano pepper, sliced thin (optional)
  • 3 sliced scallions for garnish
  • ¼ cup chopped fresh cilantro for garnish
  • Steamed jasmine rice for serving

Prepare the Shrimp and Sauce

In a medium-sized bowl, add the shrimp and mix with the cornstarch and 1 tablespoon soy sauce. Mix until coated. Let rest for 10 minutes.

Meanwhile, mix the remaining soy sauce, sriracha, honey, and lime in a small bowl.

Make It

In a large frying pan, heat 2 tablespoons of oil for 1-2 minutes. Fry the shrimp until golden brown and cooked through then transfer to a wire rack to cool.

Once all the shrimp are cooked, add in the garlic, ginger, and serano and saute until fragrant (about 1 minute). Next, add in the sriracha sauce and stir until bubbling (it should bubble pretty quickly, so be ready to work fast). Add back in the shrimp and toss until coated in sauce. Top the finished shrimp with sliced scallions and chopped fresh cilantro. Serve hot over a bed of rice. Enjoy!

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Mussels and Shrimp Marinara

Serves 6

A decadent, jammy marinara is the base of this yummy seafood dish. Sauteed shrimp and steamed mussels make this recipe not only look beautiful but also taste so wondrously summery. There is nothing like enjoying fresh seafood on a hot summer night. Be sure to serve with plenty of good bread to mop up all that delicious marinara.


  • 1 (2 lb) bag of mussels* (best used the day they are purchased)
  • Extra virgin olive oil
  • 1 lb. raw shrimp, shell removed and deveined (I used 21-25 size, larger is good too)
  • Sea salt
  • 1 medium-sized sweet onion, diced
  • 2 large cloves of garlic, thinly sliced
  • 2 (28 oz.) cans of whole peeled plum tomatoes (San Marzano)
  • 1 cup of water
  • 1 tablespoon sugar
  • 1 teaspoon oregano
  • Chopped parsley for serving
  • Red pepper flakes for serving
  • Good crusted bread for serving
  • Spaghetti for serving, cooked according to package instructions

Clean the Mussels

Start by cleaning the mussels. Discard any fully opened mussels. Any partially opened, test by tapping against the sink. If the mussels close again they are still alive and good to cook with. If they don’t discard those as well.

Place the remaining mussels in a colander and run cold water on top. *Note, if you are using wild mussels you should soak twice because they can be much more sandy. Farm-raised mussels can be rinsed to clean since they have less grit. Lightly scrub the remaining mussels to remove any sand, barnacles, grit or seaweed. Also be sure to debeard them. The “beard” is a small strand of fibers that will hang off the shell. A slight pull and it is easily removed. Place the cleaned mussels in a bowl in the refrigerator with a damp towel on top until ready to steam.

Saute the Shrimp

In a large Dutch oven, add 2 tablespoons of olive oil and heat on medium-high heat for 1-2 minutes. Add in the shrimp. It should sizzle as it hits the pan. Add sea salt to season and cook until just pink 1-2 minutes per side. Remove once cooked to a side plate.

Make the Marinara

In the same Dutch Oven, add in another 2 tablespoons of olive oil. Add in the onion and garlic and cook on medium heat until translucent (5-7 minutes). I use a wooden spatula to grab the browned bits from the pan. Once translucent, add in the canned tomatoes. Use a cup of water to grab all the extra sauce that may cling to the cans. Next add in oregano, sugar, 3 more tablespoons of olive oil and season again with salt.

Cook the marinara on medium-high for at least 15 minutes, stirring from time to time. I use the wooden spatula to crush the large pieces of tomato and to stir to the very bottom of the Dutch oven to avoid any scorching. Taste a spoonful once it cools. It should have a nice sheen from the olive oil (think that reddish stain on the bottom of a bowl of good spaghetti from a restaurant). The sugar helps the sauce taste sun-ripened and slightly jammy. Salt to taste. Once the sauce has fully cooked and you’ve broken down the full-size plum tomatoes, remove half the sauce for the pasta.

Make the Mussels

In a large pot of boiling water, cook the spaghetti according to the package instructions. In the Dutch Oven with half of the marinara, add in the cleaned mussels (sauce should be slightly bubbling). Cover the Dutch Oven and cook 7-10 minutes until the mussels have fully opened (remove any that do not open and discard). Return the shrimp to the marinara.

To Serve

Top the cooked spaghetti with marinara, mussels and shrimp. Garnish with fresh parsley and red pepper flakes. Serve with some nice bread for mopping up any leftover sauce.

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Blackened Salmon with Mango Salsa and Pearl Couscous

Serves 4

This salmon is intensely flavorful and surprisingly easy to create. The blackened seasoning makes a delicious crust on the salmon that locks in tenderness. Finished with a lemon butter and topped with a sweet mango and heirloom tomato salsa, this dish really shines.

What's incredible is that as fancy as it looks on the plate, this is a fast dinner to throw together. The salmon cooks in under 10 minutes! If you don't have a lot of spices in your pantry, you can also purchase a blackened seasoning to make your life even easier.

If you can't find pearl couscous, then regular couscous or jasmine rice both work as well. Just be sure to cook in stock and finish with butter for ultimate decadence. We really hope you enjoy this one. We certainly did!


Blackened Seasoning

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon sea salt

Blackened Salmon

  • Blackened seasoning (above or sub ⅛ cup of store bought blackened seasoning)
  • 2 tablespoons of olive oil
  • 4 (5-6 oz) fillets of salmon, skin on
  • 2 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 6 tablespoons butter
  • Juice from 1 lemon

Mango Salsa

  • 2 large heirloom tomatoes, diced (you can substitute beefsteak or tomato on the vine)
  • 2 Ataulfo/Champagne mangoes, diced
  • 2 tablespoons minced fresh cilantro
  • 1 lime, juiced
  • 2 teaspoons of olive oil
  • 2 scallions, sliced thin
  • Sea salt to taste

Pearl Couscous

  • 2 cups pearl couscous
  • 2 tablespoons of olive oil
  • 1 ¾ cups of chicken stock (you can also use vegetable stock)
  • 2 tablespoons of salted butter

Make the Salmon

Combine blackened seasoning with 2 tablespoons of olive oil in a casserole dish or large tupperware container. Mix to combine then add in salmon fillets and coat on all sides with the wet rub.

Heat the vegetable oil in a cast iron skillet on medium heat for several minutes until oil is simmering hot (you should hear the salmon when it touches the skillet so you really want the pan to be hot but not smoking). Sear the salmon, skin side down for about 3 minutes.

Reduce the heat slightly and cook salmon on the second side 2-3 minutes until medium. Salmon cooking temperature is an individual preference. You simply do not want to overcook the salmon because it gets dry. On my stove, 3 minutes on the first side and 2 minutes on the second was perfect for cooking my fillets.

Remove salmon to a separate plate and quickly wipe down the cast iron with a paper towel (being careful as the pan is hot, use tongs if easier). Next add in your butter and minced garlic. Saute until the butter is melted and garlic fragrant. Squeeze the lemon juice into the butter mixture (being sure to remove all seeds).

When ready to serve, pour the finished lemon, garlic butter over the salmon fillets.

Make the Mango Salsa

Combine the diced tomatoes and mangoes in a medium-sized bowl. Add in the cilantro, lime juice, olive oil and scallion. Season to taste with salt.

Make the Couscous

In a medium-sized stockpot, add the couscous and olive oil. Saute the couscous over medium heat until it is slightly browned (stirring constantly for about 2-3 minutes). Meanwhile, warm the stock in another stockpot.

After couscous has browned, add in simmering stock and butter. Simmer for 12 minutes, covered. Then fluff and serve.

Plate the Dish

Divide your couscous between four plates. Lay a blackened salmon on each bed of couscous. Drizzle with lemon butter. Then take a slotted spoon and add on the mango salsa to finish the dish. Enjoy!

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Old Bay Fish and Chips with Homemade Tartar Sauce

For the flakiest white fish, nestled in a crispy, flavorful shell this dish has your name on it. Surprisingly easy to make and certainly filling, these Old Bay flavored fish and chips will transport you to the seaside, even if you're stuck inside on a snowy day. The homemade tartar adds so much fresh flavor with dill and garlic to add some zip and creaminess to the meal. There's nothing not to love.


  • 1.25 lb halibut, cut into pieces approximately 1.5x5"
  •  2 large yellow potatoes, pre-baked (you can sub Idaho potatoes, just keep them large)
  • Canola/vegetable oil for frying
  • Old Bay seasoning
  • Sea salt
  • Ketchup for serving
  • Extra lemon slices for serving

Tartar Sauce Ingredients

  • 2 tablespoons chopped fresh dill (you can sub 2 teaspoons dried) but fresh is definitely better
  • 2 tablespoons minced cornichon
  • 1 teaspoon garlic powder
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • Sea salt and freshly cracked pepper to taste
  • 1 teaspoon dijon

Beer Batter Ingredients

  • ½ cup all purpose flour, plus extra for dredging
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup cold beer (I use Lager)

Make the Fish

Day of, dry the fish with a paper towel, patting to remove all moisture, Then cut it into long, even slices. Season the fish all over with Old Bay and salt. Then, dredge the fish in flour, patting off the excess.

In a medium-sized pot (you will have to work in batches but you’ll use less oil), add oil to a depth of 3 inches and heat the oil to 350-375F (frying temperature).

Line a baking sheet with paper towels.

As the oil is heating, combine the ingredients of your tartar in a medium-sized bowl and mix well. Set aside until ready to serve. You can also refrigerate and make in advance.

In a medium-size bowl combine the ingredients for the beer batter then mix with a whisk until you have a smooth consistency like pancake batter. Dunk the floured fish into the beer batter and coat all over. Fry 1-2 pieces at a time for between 5-8 minutes (closer to 5 if your oil is the right temp, a little longer for the first batch if oil is heating). Flip the fish using tongs to be sure to cook all sides (I cooked about 2-3 minutes per side).

Using tongs, place the finished fried fish on the paper towel-lined sheet to absorb any extra oil. Immediately season with salt so it adheres to the crust. Repeat with the remaining fish until it is all fried.

Make the Chips

Pre-bake the potatoes. I do this at least a night in advance. Having baked potatoes handy makes for wonderfully easy meals. Think homefries, steak fries, loaded baked potatoes, soup bases and additions to curries. A little prep that will get you a long way through the week.

Cut your potatoes into steak fries. Fry for about 4 minutes per batch (avoid overcrowding). Add to the paper towel-lined tray to remove any excess oil. Immediately season the finished fries with sea salt and Old Bay.

Serve the finished fish and chips with the homemade tartar, some ketchup and extra lemon slices. Enjoy!

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Garlic and Lime Shrimp Fajitas

Marinated overnight to lock in the garlic and fresh citrus then served sizzling hot, these fajitas pack a wallop of flavor! Serve them with caramelized fresh peppers, a bit of sauteed cabbage and a generous helping of guacamole for a delicious dinner you'll be sure to relish.


  • 1 lb. (16-20 count) raw shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 cloves fresh garlic, minced
  • 1 lime, juiced
  • 1 mandarine, juiced (you can substitute 1 tablespoon orange juice)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt


  • Canola oil/vegetable oil for cooking
  • Sea salt
  • 2 cups sliced assorted bell peppers (red, yellow, orange), seeded and cut into strips
  • ¼ teaspoon dried cumin
  • ¼ teaspoon dried garlic powder
  • 2 cups shredded/thinly sliced red cabbage
  • Flour tortillas for serving
  • Fresh cilantro for serving
  • Limes, sliced for serving
  • Guacamole as garnish, optional but definitely encouraged
  • Hot sauce for serving, optional

Make the Shrimp

In a gallon size ziplock, combine the shrimp, olive oil, garlic, lime, orange juice, parsley, cilantro, red pepper flakes and salt. Shake to combine then place in the refrigerator. Marinate the shrimp overnight.

When ready to eat, add 1-2 tablespoons of canola oil to a cast iron and heat on medium-high for 1-2 minutes. Add the strained shrimp, I use a slotted spoon to avoid extra moisture reaching the cast iron. Work in batches to prevent overcrowding. Cook about 2 minutes per side (until plump and pink and browned on the edges). Flip and cook for another 2 on the alternate side. Season lightly with salt and set on a plate to the side. Finish cooking the remaining shrimp (adding oil as needed).

Make the Fajitas

Next, saute the peppers, again in batches. I add about ¼ teaspoon of cumin and ¼ teaspoon of garlic powder as well as a little salt to season them. Cook for about 5-7 minutes, turning several times until caramelized and softened. Remove to a plate.

Cook the red cabbage until just wilted (about 1-2 minutes).

I like to briefly cook my tortillas on my gas stovetop (alternately you can warm them in the oven just before serving). To toast on the stove, add tortillas directly to the grates and cook about 15-30 seconds per side (it should char them slightly and warm them nicely). Make sure you keep your oven fan on.

To assemble the finished fajitas, top a toasted tortilla with sautéed shrimp, peppers, and cabbage. I like to add a bit of lime juice as I serve and top with guacamole, cilantro and hot sauce.

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Lobster BLT with Chive Butter

Serves 4

There is nothing like a good lobster roll. Swaddled in butter, sandwiched in a pillowy brioche bun and topped with crunchy bacon this sandwich is simply irresistible.

Lobsters are actually very easy to cook, so don't be daunted. If you are someone who doesn't love cracking your own meat, you can also purchase pre-cooked and ready to eat lobster.

Do not go light on the butter for this dish, as it really pops the flavor of lobster and makes each bite utter perfection.


  • 2 large lobsters (or 2.5 lbs of lobster meat)
  • 8 slices of bacon
  • 6 tablespoons of salted butter
  • .25 oz fresh chives, minced
  • 4 brioche buns
  • 1 heirloom tomato, sliced
  • 4 leaves of butter lettuce

Cooking & Cleaning Live Lobsters

If you are boiling your lobsters, fill a large stockpot ¾ full with water and add 1 tablespoon of salt. Bring the water to a rolling boil, then add in your lobsters head first, one at a time. Cover the pot and return to a rolling boil. Cook for 11-13 minutes (depending on the size) then remove the lobsters with tongs and allow to cool before cracking.

To remove the meat from the lobster, begin by twisting off the claws. Then separate the tail from the body. Remove the vein that runs along the tail and discard. Remove the outer shell from the body and discard all innards and fat. Crack the claws, fin, and remove the shell from the tail.

For the finished meat, dice it into large chunks. You can cook the meat in advance and refrigerate until you’re ready to make these sandwiches.

Make the Lobster BLTs

Begin by frying up your bacon until crispy.

Next, melt the butter in a small stockpot. Add in the minced chives and lobster meat and cook on low until the meat is heated and warmed through.

Toast your brioche buns and spread each side with butter.

To assemble your BLTS, add a slice of tomato and piece of lettuce to the bottom bun of all your rolls. Next add 2 pieces of crispy bacon to each sandwich.

Finish by dividing your lobster meat between your 4 sandwiches. Be sure to spoon over extra chive butter to finish each sandwich before topping with the bun.

Eat while warm. Enjoy!

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Cajun Shrimp and Grits

Serves 4-6

Happy Mardi Gras! (or any Tuesday, with this delicious meal.) I love grits. I love them with shrimp, I love them for breakfast with an over-easy egg, and I also love them with brisket. They are the perfect comfort food and very easy to make. This recipe makes a great weeknight meal. You can skip the sauce if you're feeling lazy but it does add to the flavor.

Cajun Shrimp

  • 1 lb (26-30 count)
  • 2 teaspoons Cajun seasoning
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon cayenne
  • ,li>½ teaspoon freshly cracked black pepper
  • ½ cup diced scallions
  • ½ teaspoon sea salt

Creamy Gouda Grits

  • 4 cups chicken stock
  • 1 cups corn grits
  • 1 cups grated Gouda
  • ¼ cup whole milk
  • 1 tablespoons butter
  • Sea salt and freshly cracked pepper

(Optional) Creamy Tomato Sauce

  • 2 tablespoons butter
  • 2 cups chicken stock
  • 1 tablespoon minced garlic
  • 1 cup diced tomatoes
  • 1 lemon, juiced
  • ¼ cup milk
  • ½ teaspoon cornstarch
  • ¼ cup freshly chopped parsley

Prepare the Shrimp

Combine ingredients in a gallon size resealable plastic bag and seal. Then shake until well blended. Set aside to marinate as you prepare your grits.

Make the Grits

Add your chicken stock to a large cooking pot and bring to a boil on high heat. Whisk in your grits and bring mixture back to a boil. Then reduce to a simmer and whisk from time to time for 20 minutes until the grits have formed a porridge-like consistency.

After 20 minutes, stir in the Gouda. Switch from a whisk to a wooden spoon for easier cleanup. After the cheese has melted in, stir in the milk. Simmer for several minutes more until the grits are nice and creamy but not runny then finish with butter and season to taste with sea salt and freshly cracked pepper.

Put it Together

The shrimp and sauce cook very quickly so wait to do this step until you are ready to eat.

In a large sauté pan or cast iron pan add in butter and melt on high. Once melted and pan is hot, add in your Cajun shrimp and sear 1-2 minutes on each side until just cooked. Remove the shrimp to a plate and set aside as you are making your sauce.

To make sauce, add chicken stock, garlic, tomatoes and lemon juice to the pan and bring to a boil. Cook 2-3 minutes until the tomato has softened and begun to blend into the sauce. Whisk in the milk and reduce the heat to simmer.

In a small bowl, mix the cornstarch with 1 tablespoon of water. Stir until you form a watery paste. Whisk into your sauce to thicken. Once your sauce is thick enough to coat a spoon, add in parsley and return shrimp. Remove from heat and serve on top of your Gouda Grits.

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Crab & Shrimp Alfredo

Serves 6-8

My mother created this recipe and it was too good not to share! Everyone loves alfredo, it's creamy and cheesy and delightful. Adding lump crab and tender shrimp ties in so perfectly to the cream while making the dish all the more divine. 

This is a wonderful dish to serve for a dinner party or a special guest. If, and that's a big if, you happen to have leftovers, you can refresh the dish with a little of the reserved pasta water or more cream to make the sauce luscious once more. We had a few leftovers and were thrilled that the dish tasted even better the next day once all the flavors had combined overnight.


  • 1 lb. fettuccine, cooked al dente
  • 2 tablespoons extra virgin olive oil
  • 12 oz. defrosted frozen shrimp, cleaned and deveined
  • 3 tablespoon butter
  • 3 large cloves of garlic, minced
  • 2 ½ cups heavy cream
  • 1 ½ cups grated Parmesan cheese
  • 8 oz. lump crab meat

Make the Shrimp

Remove the shells from the defrosted, cleaned shrimp. In a large saute pan, add in olive oil and cook the shrimp on medium until just pink, flipping halfway through. Remove to a plate.

Make the Alfredo

Boil fettuccine according to package instructions for al dente. Be sure to reserve 1 cup of the salted water (carefully collecting and setting to the side).

Add the butter to the shrimp pan and melt. Then add in the minced garlic and cook until fragrant (about 1 minute). Add in the heavy cream and simmer until thickened, about 3-4 minutes (watch to ensure it doesn’t boil over).

Once the sauce has thickened, stir in the Parmesan and lump crab meat. Then add in the cooked shrimp. Let sit for about 2 minutes to allow the cheese to melt. Then, toss in the cooked fettuccine and stir to combine.

Serve immediately with extra Parmesan and freshly cracked pepper. Enjoy!

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