Ingredients
Equipment
Method
- Cook your chosen pasta according to the package directions until al dente. Once cooked, drain the pasta, reserving about 1 cup of the starchy pasta water. Toss the drained pasta with a drizzle of olive oil to prevent sticking and set aside.1 pound pasta (such as fettuccine, linguine, or penne), 2 tablespoons olive oil
- Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic, diced yellow onion, and diced green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5–7 minutes.2 tablespoons olive oil, 4 cloves garlic, 1 small yellow onion
- Add the peeled and deveined shrimp to the skillet with the sautéed vegetables. Cook for 2–3 minutes per side, until the shrimp turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside with the cooked pasta.1 pound large shrimp
- Pour the chicken broth or seafood stock into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the broth simmer for 1–2 minutes to reduce slightly.1/2 cup chicken broth or seafood stock
- Reduce the heat to medium-low. Stir in the heavy cream, grated Parmesan cheese, Cajun seasoning, smoked paprika, and optional cayenne pepper. Whisk gently until the cheese is melted and the sauce is smooth and creamy.1 1/2 cups heavy cream, 1/2 cup grated Parmesan cheese, 2 tablespoons Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Let the sauce simmer gently for 3–5 minutes, stirring frequently, until it begins to thicken. If the sauce becomes too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
- Gently fold in the lump crab meat and the cooked shrimp into the creamy Cajun sauce. Stir just enough to combine and heat through, being careful not to break up the crab meat too much.8 ounces lump crab meat
- Add the cooked pasta to the skillet with the sauce, crab, and shrimp. Toss gently to coat all the pasta evenly with the delicious creamy Cajun sauce. If needed, add a little more reserved pasta water to help the sauce cling to the pasta.1 pound pasta (such as fettuccine, linguine, or penne)
- Taste the pasta and adjust salt and freshly ground black pepper as needed. If desired, stir in the tablespoon of butter for an extra glossy finish.to taste salt and freshly ground black pepper, 1 tablespoon butter
- Divide the Shrimp Crab Pasta Creamy Cajun Sauce among serving bowls. Garnish with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese. Serve immediately.2 tablespoons fresh parsley, 1/2 cup grated Parmesan cheese
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk, cream, or broth if needed. Avoid overheating.
