Seafood Pasta with Cajun Sauce

This decadent Shrimp & Crab Pasta with Creamy Cajun Sauce brings together the best of Southern comfort food with an elevated twist. The combination of succulent shrimp, sweet crab meat, and a velvety Cajun-spiced cream sauce creates a restaurant-quality meal right in your home kitchen.

I first created this dish when my seafood-loving in-laws came for dinner, and it's become our special celebration meal ever since. The look on their faces when they took that first bite was absolutely priceless!

Ingredients

• Fresh shrimp Use large or jumbo size for the meatiest texture and look for shrimp that smells clean like the ocean
• Lump crab meat The sweet delicate flavor balances the spicy Cajun elements perfectly
• Cajun seasoning The backbone of flavor providing heat, smokiness, and depth
• Heavy cream Creates the luxurious sauce base that coats every strand of pasta
• Parmesan cheese Adds salty nuttiness and helps thicken the sauce
• Lemon juice Brightens all the flavors and cuts through the richness
• Linguine or fettuccine Wide flat noodles are perfect for catching all that delicious sauce
• Shallot Milder than onion with a hint of sweetness that enhances the seafood
• Garlic Fresh minced cloves provide aromatic foundation for the sauce
• Smoked paprika Adds subtle smokiness and beautiful color to the dish

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente, usually 8 to 10 minutes. Aim for pasta that still has a slight bite to it as it will continue cooking briefly in the sauce. Reserve about 1/4 cup of pasta water before draining in case you need to adjust sauce consistency later.

Prepare the Seafood

Pat your shrimp completely dry with paper towels to ensure proper searing. Season them evenly with Cajun seasoning, making sure each piece is well coated. Heat olive oil in a large skillet until shimmering but not smoking. Add shrimp in a single layer without overcrowding and sear for 2 to 3 minutes per side until they turn pink and develop a slight crust. Remove immediately to prevent overcooking.

Create the Sauce Base

Reduce heat to medium and add butter to the same skillet, using all those flavorful bits left from the shrimp. Add minced shallot and garlic, sautéing gently until they become translucent and fragrant but not browned, about 2 minutes. Sprinkle in the Cajun seasoning and smoked paprika, stirring constantly for 30 seconds to bloom the spices in the fat.

Develop the Cream Sauce

Pour in the heavy cream slowly while stirring continuously to incorporate all the seasoned bits from the bottom of the pan. Bring to a gentle simmer avoiding a full boil which can break the sauce. Add the Parmesan cheese in small batches, stirring until completely melted before adding more. Finish with lemon juice and adjust seasoning with salt and pepper as needed.

Combine with Seafood

Gently fold in the crab meat, being careful not to break up the lumps too much. Return the seared shrimp to the pan, coating everything in the luxurious sauce. Allow the mixture to heat through for 2 minutes, which helps the flavors meld together while keeping the seafood tender.

Finish the Dish

Add the drained pasta directly to the sauce, using tongs to toss everything together until each strand is beautifully coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Let everything cook together for about a minute to allow the pasta to absorb some of the sauce.

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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power in Cajun cooking during a trip to New Orleans, and it adds that authentic depth that takes this pasta from good to absolutely unforgettable. My husband now insists I add it to all our seafood pasta dishes!

Making Ahead and Storage

This pasta is best enjoyed immediately after preparation, but if you need to make components ahead, you can prepare the sauce up to 2 days in advance. Store it separately from the seafood and pasta in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce on low heat, cook fresh pasta, and quickly sauté the seafood before combining. Leftovers will keep in the refrigerator for up to 2 days, though the pasta may absorb some of the sauce. Reheat gently in a skillet with a splash of cream to revive the sauce's consistency.

Perfect Pairings

This rich pasta deserves complementary sides that balance its decadence. A simple arugula salad with lemon vinaigrette provides a peppery, acidic counterpoint that cuts through the creamy sauce. For bread, crusty garlic bread or warm French baguette is essential for sopping up every last bit of that incredible sauce. As for beverages, a crisp Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the dish, as does a light amber ale if you prefer beer.

Cajun Cooking Origins

This pasta draws inspiration from classic Cajun cuisine, which developed in the bayous of Louisiana from French Acadian traditions. Traditional Cajun cooking relies on the "holy trinity" of bell peppers, onions, and celery as its flavor base, though this recipe streamlines the approach with shallots and garlic. The characteristic heat comes from a blend of spices including paprika, cayenne, garlic, and herbs. While a traditional Cajun dish might use a roux as its base, this version creates a quicker but equally flavorful sauce using cream as the foundation.

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Common Questions

→ Can I use frozen seafood for this dish?

Yes, frozen shrimp and crab can work well. Thaw completely and pat dry before cooking to ensure proper searing and to prevent excess water in the sauce. For shrimp, ensure they're peeled and deveined. With crab, drain thoroughly to remove any excess liquid.

→ How spicy is this dish?

The spice level is moderate with the standard amount of Cajun seasoning. You can easily adjust the heat by reducing the Cajun seasoning or omitting the optional cayenne pepper. Alternatively, for extra heat, increase the cayenne or use a spicier Cajun blend.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or whole milk thickened with a bit of flour or cornstarch. Coconut cream makes a good dairy-free alternative, though it will add a slight coconut flavor. For a richer substitute, try crème fraîche or a combination of cream cheese thinned with milk.

→ What sides pair well with this pasta?

This rich pasta pairs beautifully with light sides like a crisp green salad with vinaigrette, roasted asparagus, or sautéed green beans. Garlic bread or crusty French bread is perfect for soaking up the delicious sauce. For a traditional Cajun meal, consider serving with a side of collard greens.

→ Can I make this dish ahead of time?

The sauce can be prepared a day ahead and refrigerated. When ready to serve, gently reheat the sauce, cook fresh pasta, and add the seafood during the final few minutes of reheating to prevent overcooking. The complete dish is best enjoyed immediately, as seafood can become tough when reheated and cream sauces may separate.

→ How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp turn from translucent gray to opaque pink and form a C-shape. If they curl into a tight O-shape, they're overcooked. Cook just until the flesh is completely opaque with no gray parts, usually 2-3 minutes per side depending on size. Remember they'll continue cooking slightly when added back to the hot sauce.