Description
This Shrimp & Crab Pasta with Creamy Cajun Sauce is a flavorful seafood pasta dish featuring jumbo shrimp and lump crabmeat in a rich, creamy, and slightly spicy Cajun-seasoned sauce, tossed with al dente spaghetti and sautéed vegetables for a perfectly balanced and indulgent meal.
Ingredients
Scale
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 white onion, chopped
- 1 rib celery, chopped
- 3 cloves fresh garlic, chopped
Seafood
- 1 pound jumbo shrimp, peeled & deveined
- 1/2 pound lump crabmeat
Dry Ingredients & Seasonings
- 2 tablespoons Cajun seasoning, divided (1 tbsp and 1 tbsp)
- 3 tablespoons all-purpose flour
- Salt, to taste
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
Dairy & Liquids
- 2 tablespoons butter
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 cups fresh grated parmesan cheese
Other
- 1 pound spaghetti pasta, cooked al dente
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water for the sauce.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add the sliced red and yellow bell peppers, chopped onion, and celery. Sauté until the vegetables are tender and slightly softened, about 5-7 minutes.
- Add Cajun Seasoning and Garlic: Stir in 1 tablespoon of Cajun seasoning and the chopped garlic cloves. Cook for 1-2 minutes until the garlic is fragrant and the seasoning is well incorporated.
- Create the Roux Base: Sprinkle the flour evenly over the sautéed vegetables and stir constantly to coat everything and cook the flour for about 1 minute, allowing it to lose its raw taste.
- Add Liquids for Creamy Sauce: Gradually pour in the reserved pasta water and heavy cream, stirring constantly to prevent lumps. Continue stirring until the sauce thickens to a creamy consistency.
- Finish the Sauce: Stir in the grated parmesan cheese, black pepper, and garlic powder. Let the sauce simmer gently for 3-5 minutes until fully smooth and creamy.
- Cook the Seafood: In a separate skillet, melt additional butter over medium heat. Add the jumbo shrimp and sprinkle with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp until they turn pink and opaque, about 3-4 minutes, flipping as needed.
- Combine Seafood and Sauce: Add the cooked shrimp to the creamy Cajun sauce and gently fold in the lump crabmeat, being careful to keep the crab intact as much as possible. Heat through until the crabmeat is warmed, about 1-2 minutes.
- Serve and Enjoy: Toss the cooked spaghetti pasta with the creamy seafood sauce until well coated. Serve immediately, garnished with fresh herbs like parsley or chives if desired.
Notes
- Reserve pasta water to adjust sauce consistency for creaminess without thinning the flavor.
- Use fresh seafood for best flavor and texture; thaw crabmeat carefully if using frozen.
- You can adjust the amount of Cajun seasoning based on your spice preference.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Serve with a side of garlic bread or a simple green salad to complete the meal.
