Best Creamy Cajun Shrimp Crab Pasta
This Creamy Cajun Shrimp Crab Pasta is a delightful and easy-to-make dish that combines succulent shrimp and sweet crab meat in a rich, creamy Cajun-spiced sauce. Perfect for a weeknight dinner or a special occasion, it's a guaranteed family favorite that's customizable to your spice preference.
Equipment
- Large pot
- Large skillet or Dutch oven
- Colander
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Tongs or slotted spoon
- Cutting board
- Knife
Ingredients
- 1 pound pasta linguine or fettuccine
- Salt, for pasta water
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab meat, picked through for shells
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ cup chopped bell pepper any color
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, prepare the shrimp and crab. In a bowl, toss the shrimp with 1 tablespoon of Cajun seasoning.
- Chop the onion and bell pepper. Mince the garlic.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
- Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Add the chopped onion and bell pepper to the skillet and cook for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and chicken broth into the skillet with the vegetables. Bring to a simmer, stirring occasionally.
- Reduce the heat to low and stir in the remaining 1 tablespoon of Cajun seasoning, Parmesan cheese, parsley, and lemon juice. Season with salt, pepper, and red pepper flakes (if using).
- Let the sauce simmer for 5-7 minutes, or until it has thickened slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Add the cooked shrimp and crab meat to the sauce. Gently stir to combine and heat through. Be careful not to overcook the crab, as it can become rubbery.
- Add the drained pasta to the skillet and toss to coat in the creamy Cajun sauce.
- If needed, add a little more of the reserved pasta water to reach your desired consistency.
- Serve immediately. Garnish with extra parsley and a sprinkle of Parmesan cheese, if desired.
Notes
For best flavor, use fresh, high-quality shrimp and crab meat. Adjust the Cajun seasoning to your spice preference. To prevent a grainy sauce, simmer the sauce over low heat and add the Parmesan cheese gradually, stirring constantly. The sauce can be made up to 24 hours in advance and stored in the refrigerator. Cook the pasta just before serving to prevent it from becoming mushy. Variations include adding mushrooms, spinach, or sun-dried tomatoes. Crawfish, scallops, lobster, chicken, or sausage can be used as protein substitutes. Gluten-free pasta and cheeses like Asiago or Romano can be used.