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.
