Shrimp Alfredo w/ Crab Stuffed Salmon

Welcome to flavor heaven, y’all! This Shrimp Alfredo with Crab Stuffed Salmon is a bold and buttery Southern dish that’ll have you scraping your plate clean. With rich, creamy alfredo sauce, juicy garlic butter shrimp, and salmon fillets loaded with lump crab meat, it’s the kind of comfort food that speaks to your soul. Whether you’re cooking for date night or Sunday dinner, this dish is a showstopper that’s as satisfying as it is savory. Let’s get into it!

Our Shrimp Alfredo with Crab Stuffed Salmon is a Kountryville classic—packed with rich seafood flavor and garnished with fresh herbs and lemon.

What you'll need:

2 salmon fillets

1 – 8-ounce container lump crab meat

1 pound shrimp

½ red bell pepper

½ yellow bell pepper

½ green bell pepper

4 garlic cloves

2 tablespoons Old Bay seasoning, divided

2 tablespoons Slap Ya Mama Cajun seasoning, divided

1 teaspoon Zatarain’s Creole seasoning

2 tablespoons Kinder’s Italian Chop House seasoning, divided

1 tablespoon Zatarain’s Blackened seasoning

½ cup lobster juice

4 ounces uncooked linguini noodles

2 sticks butter

8 ounces heavy cream

¼ cup shredded parmesan cheese

Instructions

1. Cook the Pasta:

Boil the linguini noodles according to package directions. Drain and set aside.

2. Make the Crab Stuffing:

In a mixing bowl, combine the lump crab meat, diced red, yellow, and green bell peppers. Season with 1 tablespoon Old Bay, 1 tablespoon Slap Ya Mama Cajun seasoning, and 1 teaspoon Zatarain’s Creole seasoning. Mix well.

3. Stuff the Salmon:

Slice a pocket into the side of each salmon fillet and generously fill with the crab mixture. Place the stuffed fillets on a greased baking sheet.

4. Prepare Garlic Butter:

In a small pan, melt 1 stick of butter with 2 cloves of minced garlic. Once melted, inject some of this garlic butter into each salmon fillet and brush the tops for extra flavor.

5. Season the Salmon:

Top each stuffed salmon fillet with 1 tablespoon Old Bay, 1 tablespoon Slap Ya Mama Cajun seasoning, 1 tablespoon Zatarain’s Blackened seasoning, and 1 tablespoon Kinder’s Italian Chop House seasoning.

6. Bake the Salmon:

Place the seasoned fillets in a preheated oven at 350°F and bake for 20–25 minutes, or until cooked through.

7. Sauté the Shrimp:

In a skillet, melt the second stick of butter and sauté the remaining 2 cloves of garlic. Add the shrimp and 1 tablespoon of Kinder’s Italian Chop House seasoning. Cook until the shrimp are pink and slightly curled.

8. Make the Alfredo Sauce:

In the same skillet, pour in the lobster juice, remaining garlic butter, heavy cream, and parmesan cheese. Stir continuously until the sauce is creamy and well blended.

9. Combine:

Toss the cooked linguini in the Alfredo sauce. Serve alongside (or under) the crab-stuffed salmon and shrimp.

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Flavor Tip from Kountry Kevin:

Instead of store-bought blends, bring the real Southern flavor home by swapping out the Old Bay and Creole blends in your shrimp alfredo with Kountryville Bayou Seafood Dust. It’s packed with garlic, red pepper, and a zesty lemon twist that pairs perfectly with both shrimp and crab.

Want that buttery salmon to pop? Use Kountryville Garlic Pepper Seasoning in your garlic butter for bold, savory heat that complements the richness of the seafood and cream sauce. And if you’re feelin’ bold, a dash of Bold Lemon Pepper in the Alfredo will take that sauce to a whole new level.

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Want to see this dish come to life?

Watch me cook it step-by-step over on our YouTube channel! Don’t forget to like the video, subscribe, and hit that notification bell so you never miss a mouthwatering #Kountryville creation.

Tried this recipe? Have a flavor tip of your own? Drop a comment below—we’d love to hear how it turned out or how you made it your own! And be sure to follow the blog for more Southern-inspired recipes straight from our kitchen to yours.

Let the flavor do the talkin’!