Creamy Cajun Shrimp and Crab Pasta Recipe
A delicious and creamy Cajun shrimp and crab pasta that combines tender seafood with a rich, flavorful sauce. Made with a blend of Cajun spices, garlic, heavy cream, and Parmesan cheese, this dish is perfect for seafood lovers craving a comforting yet spicy pasta meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Ingredients
Seafood
- ¾ to 1 lb large shrimp, peeled and deveined
- 8 oz lump crab meat
Pasta
- 12 oz fettuccine, linguine, or penne pasta
Sauce & Seasoning
- 1 tbsp Cajun seasoning (divided)
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter (divided)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Garnish
- ¼ cup green onions or parsley, chopped
Additional
- Reserved pasta water, as needed
Instructions
- Cook Pasta: Boil pasta until al dente according to package instructions. Reserve ½ cup of the pasta water before draining the pasta and set aside.
- Season Shrimp: Toss the peeled and deveined shrimp with 1 teaspoon of Cajun seasoning and a pinch of salt to ensure they are well-flavored before cooking.
- Sear Shrimp: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear them for 1 to 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Warm Crab Meat: Add 1 tablespoon of butter to the same skillet over low heat and gently warm the lump crab meat without overcooking. Remove the crab meat once warmed and set aside.
- Sauté Garlic: Add the remaining tablespoon of butter and minced garlic to the skillet. Sauté gently for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make Sauce: Stir in the remaining Cajun seasoning, then pour in the heavy cream. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, allowing the sauce to thicken slightly.
- Add Cheese and Lemon: Stir in the grated Parmesan cheese and lemon juice into the sauce until smooth and creamy. Season with additional salt and black pepper to taste.
- Combine Pasta and Seafood: Return the cooked pasta, shrimp, and crab meat to the skillet with the creamy sauce. Toss everything together to evenly coat the pasta and seafood with the sauce. Add reserved pasta water gradually if the sauce needs loosening.
- Garnish and Serve: Sprinkle chopped green onions or parsley over the pasta for a fresh finish. Serve the dish hot for best flavor.
Notes
- Use fresh seafood for the best flavor, but frozen shrimp and crab meat can be used if thawed properly.
- Adjust Cajun seasoning amount based on your desired spice level.
- If the sauce becomes too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- For a lower fat alternative, use half-and-half instead of heavy cream, but the sauce will be less creamy.
