Shrimp & Crab Cajun Pasta (Printable Version)
# What You Need:
→ For the Seafood
01 -
200 g (7 oz) raw shrimp, peeled and deveined
02 -
150 g (5 oz) lump crab meat (fresh or canned, drained)
03 -
1 tbsp Cajun seasoning
04 -
1 tbsp olive oil
→ For the Pasta
05 -
300 g (10 oz) linguine or fettuccine
06 -
Salt, for pasta water
→ For the Creamy Cajun Sauce
07 -
2 tbsp unsalted butter
08 -
1 small shallot, minced
09 -
2 cloves garlic, minced
10 -
1 tbsp Cajun seasoning
11 -
½ tsp smoked paprika
12 -
240 ml (1 cup) heavy cream
13 -
30 g (¼ cup) grated Parmesan cheese
14 -
1 tsp lemon juice
15 -
Salt and pepper to taste
16 -
Pinch of cayenne for extra heat (optional)
→ Garnish
17 -
Chopped parsley
18 -
Extra Parmesan
19 -
Lemon wedges
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 -
Season shrimp with 1 tbsp Cajun seasoning. Heat olive oil in a skillet over medium-high. Sear shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
03 -
In the same skillet, lower heat to medium. Add butter and sauté shallot and garlic until soft, about 2 minutes. Stir in Cajun seasoning and paprika.
04 -
Pour in cream and bring to a gentle simmer. Stir in Parmesan and lemon juice, and cook for 3–4 minutes until slightly thickened.
05 -
Fold in crab meat and cooked shrimp. Season with salt, pepper, and a pinch of cayenne if desired. Let heat through for 2 minutes.
06 -
Toss cooked pasta into the sauce until well coated. Cook together for 1 minute to meld flavors.
07 -
Serve warm, garnished with parsley, extra Parmesan, and a squeeze of lemon.
# Additional Notes:
01 -
Use Old Bay or Creole seasoning as an alternative to Cajun.
02 -
Add sautéed bell peppers or spinach for extra veggies.
03 -
For a lighter version, substitute half-and-half for cream.