This shrimp and crab pasta with creamy Cajun sauce is a rich, spicy, and indulgent seafood dish I make when I’m craving something bold and comforting. Juicy shrimp and tender crab meat are tossed with perfectly cooked pasta and smothered in a smoky, creamy Cajun sauce that brings the whole dish together. It’s the kind of meal that feels like a restaurant-quality dinner but is surprisingly easy to pull off at home.
Why You’ll Love This Recipe
I love this recipe because it combines bold Southern flavors with luxurious seafood in a way that’s totally crave-worthy. The Cajun seasoning brings heat and depth, while the creamy sauce smooths it all out. The shrimp and crab add richness and a touch of sweetness that pairs perfectly with the spice. It’s comforting, flavorful, and ready in under an hour—ideal for a cozy dinner or a special occasion.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Shrimp, peeled and deveined
- Lump crab meat (fresh or canned)
- Fettuccine or linguine pasta
- Butter
- Olive oil
- Garlic, minced
- Onion, finely chopped
- Cajun seasoning
- Heavy cream
- Chicken broth or seafood stock
- Parmesan cheese
- Fresh parsley
- Salt
- Black pepper
- Lemon juice (optional, for brightness)
directions
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I start by cooking the pasta in salted boiling water until al dente. I reserve a cup of pasta water, then drain and set the pasta aside.
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I heat olive oil and butter in a large skillet over medium heat, then sauté the onions and garlic until fragrant and soft.
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I add the shrimp and cook for 2–3 minutes per side until they turn pink. I remove them and set them aside.
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In the same pan, I sprinkle in the Cajun seasoning and stir it into the onion and garlic mix.
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I pour in the heavy cream and broth, then bring the sauce to a simmer.
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I stir in Parmesan cheese and let the sauce thicken slightly, about 3–5 minutes.
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I gently fold in the crab meat and cooked shrimp, letting them warm through.
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I add the cooked pasta to the pan and toss everything together, using a splash of pasta water if needed to loosen the sauce.
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I finish with chopped parsley and a squeeze of lemon juice before serving.
Servings and timing
This recipe serves 4 people as a main course.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Sometimes I switch out the fettuccine for penne or spaghetti depending on what I have. I’ve also used scallops or crawfish instead of crab, and it works just as well. For a lighter version, I replace the cream with half-and-half and skip the cheese. If I want it extra spicy, I add cayenne pepper or hot sauce to the Cajun seasoning.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of cream or milk and warm it gently on the stovetop over low heat, stirring often. The seafood stays tender and the sauce comes back together nicely. I avoid microwaving too long to keep the shrimp from overcooking.
FAQs
Can I use frozen shrimp and canned crab?
Yes, I’ve made this with thawed frozen shrimp and good-quality canned crab meat. I just make sure to drain the crab and pat it dry before adding it in.
Is this dish very spicy?
It has a kick, but it’s not overwhelming. I control the heat by adjusting how much Cajun seasoning I use. For a milder version, I use a low-sodium or mild Cajun blend.
Can I make this ahead of time?
I prefer it fresh, but I sometimes prep the sauce and cook the pasta ahead. I reheat everything together gently just before serving.
What kind of pasta works best?
Fettuccine, linguine, or penne hold the creamy sauce really well. I’ve even used gluten-free pasta with good results.
Can I make this without dairy?
Yes, I’ve used coconut cream and dairy-free Parmesan for a dairy-free version. It changes the flavor slightly but still tastes rich and satisfying.
Conclusion
This shrimp and crab pasta with creamy Cajun sauce is one of those dishes I come back to whenever I want something comforting, spicy, and a little indulgent. It’s packed with flavor, loaded with seafood, and comes together faster than you’d think. Whether I’m cooking for guests or just treating myself to something special, this pasta never disappoints.
Print
Shrimp & Crab Pasta with Creamy Cajun Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired
- Diet: Vegetarian
Description
This shrimp and crab pasta with creamy Cajun sauce is a bold, comforting seafood dish loaded with rich flavor and Southern spice. Juicy shrimp, tender crab meat, and al dente pasta are tossed in a smoky, creamy Cajun-spiced sauce for a restaurant-worthy dinner that’s surprisingly easy to make at home in under an hour.
Ingredients
- 8 oz fettuccine or linguine pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ onion, finely chopped
- 1 lb shrimp, peeled and deveined
- 6 oz lump crab meat (fresh or canned, drained)
- 1½ tablespoons Cajun seasoning (adjust to taste)
- 1 cup heavy cream
- ½ cup chicken broth or seafood stock
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon juice, to finish (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Sauté garlic and onion until soft and fragrant.
- Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
- Sprinkle Cajun seasoning into the skillet and stir well.
- Pour in the cream and broth; bring to a gentle simmer.
- Stir in Parmesan cheese and cook until sauce thickens slightly, about 3–5 minutes.
- Gently fold in crab meat and cooked shrimp, letting them warm through.
- Add cooked pasta and toss everything together. Use reserved pasta water as needed to loosen the sauce.
- Finish with parsley and a squeeze of lemon juice. Serve immediately.
Notes
- Swap shrimp or crab for scallops or crawfish for variation.
- Use half-and-half instead of cream for a lighter version.
- For more spice, add cayenne pepper or hot sauce.
- Penne or spaghetti also work well in place of fettuccine.
- Make dairy-free by using coconut cream and dairy-free cheese.
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