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Shrimp & crab pasta with creamy cajun sauce

Indulge in Shrimp & Crab Pasta with Creamy Cajun Sauce

Dive into the rich flavors of Shrimp & Crab Pasta with Creamy Cajun Sauce, a comforting dish that brings Louisiana charm to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: American, Cajun
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 each Red Bell Pepper Adds sweetness and color. Substitute with any sweet pepper variety.
  • 1 each Yellow Bell Pepper Contributes additional sweetness. Substitute with orange bell pepper if desired.
  • 1 each White Onion Provides aromatic depth. Shallots can be used as a substitute.
  • 2 stalks Celery Adds crunch and flavor. Omit if unavailable.
For the Sauce
  • 3 tablespoons Butter Used for sautéing vegetables.
  • 2 tablespoons Cajun Seasoning Adjust quantity for desired heat level.
  • 3 cloves Fresh Garlic Enhances flavor; use powder if fresh is not available.
  • 2 tablespoons Flour Acts as a thickener for the sauce.
  • 1 cup Heavy Cream Creates a rich and creamy sauce.
  • 1/2 cup Fresh Grated Parmesan Adds nuttiness and depth to the sauce.
  • 1/2 teaspoon Black Pepper Adds mild heat.
  • 1/2 teaspoon Garlic Powder For additional garlic flavor.
  • 1 cup Reserved Pasta Water Essential for sauce consistency.
For the Pasta
  • 8 ounces Spaghetti Pasta Acts as the foundation of the dish.
  • 1 teaspoon Salt Enhances all flavors.
For the Seafood
  • 1 pound Jumbo Shrimp The primary protein: substitute with scallops.
  • 8 ounces Lump Crabmeat Adds sweetness and texture.

Equipment

  • Large Pot
  • Skillet
  • Colander
  • measuring cups
  • measuring spoons

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil, then add spaghetti. Cook until al dente, about 8-10 minutes, reserving 1 cup of pasta water before draining.
  2. In a large skillet, melt butter over medium heat. Add chopped bell peppers, onion, celery, and Cajun seasoning. Sauté until tender, about 5 minutes, then stir in minced fresh garlic.
  3. Sprinkle flour over the vegetable mixture and stir for another minute. Gradually add reserved pasta water and heavy cream, mixing continuously until the sauce is smooth and thickened. Fold in fresh grated parmesan, black pepper, and garlic powder.
  4. In a separate skillet, melt extra butter and cook the shrimp seasoned with remaining Cajun spice for about 3-4 minutes until pink and opaque.
  5. Gently add the cooked shrimp to the creamy sauce and fold in the lump crabmeat, ensuring the seafood remains chunky.
  6. Toss the drained pasta into the sauce until well-coated, and garnish with fresh herbs and a squeeze of lemon if desired.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

You can adjust spice levels according to your preference. Use fresh shrimp for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

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