Description
This Shrimp & Crab Pasta with Creamy Cajun Sauce is a decadent seafood pasta dish combining tender jumbo shrimp and sweet lump crabmeat with a rich, spicy, and creamy Cajun sauce. Vibrant bell peppers and aromatic vegetables are sautéed and mixed into a luscious parmesan-infused cream sauce, tossed with perfectly cooked spaghetti. Ideal for seafood lovers craving a flavorful and comforting meal in just 45 minutes.
Ingredients
Scale
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 white onion, chopped
- 1 rib celery, sliced
- 3 cloves fresh garlic, chopped
Seafood
- 1 pound jumbo shrimp, peeled & deveined
- 1/2 pound lump crabmeat
Pantry & Dairy
- 2 tablespoons butter
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons all-purpose flour
- 1 pound spaghetti pasta
- Salt, to taste
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 cups fresh grated Parmesan cheese
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for the sauce.
- Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add sliced red and yellow bell peppers, chopped onion, and celery. Cook while stirring occasionally until the vegetables are tender and slightly softened, about 5-7 minutes.
- Add Cajun Seasoning and Garlic: Sprinkle 1 tablespoon of Cajun seasoning and the chopped garlic over the sautéed vegetables. Cook for 1-2 minutes more until the garlic is fragrant but not browned.
- Create the Creamy Cajun Sauce Base: Sprinkle the flour over the vegetable mixture and stir thoroughly to combine. Continue cooking for 1-2 minutes to remove the raw flour taste while stirring frequently.
- Add Liquids Gradually: Slowly pour in the reserved pasta water while stirring constantly to avoid lumps. Then add the heavy cream, continuing to stir to create a smooth sauce.
- Incorporate Cheese and Seasonings: Add the grated Parmesan cheese, black pepper, and garlic powder to the sauce. Stir gently and simmer the sauce on low heat until it thickens to a creamy consistency, about 3-5 minutes.
- Cook the Shrimp: In a separate skillet, melt a small amount of butter over medium heat. Toss the shrimp with the remaining 1 tablespoon Cajun seasoning, then cook shrimp until they turn pink and opaque, about 3-4 minutes per side. Remove from heat.
- Combine Seafood with Sauce: Add the cooked shrimp into the creamy Cajun sauce, gently folding them in. Carefully fold in the lump crabmeat, being mindful to keep the crab from breaking apart too much.
- Toss Pasta and Serve: Add the drained spaghetti pasta to the skillet with the creamy seafood sauce. Toss everything together to coat the pasta evenly in the sauce and heat through for 1-2 minutes. Serve immediately, garnished with fresh herbs if desired.
Notes
- Use freshly grated Parmesan for best flavor and melt quality.
- Reserve pasta water to adjust sauce consistency as needed.
- Be gentle when folding in crabmeat to preserve its texture.
- Adjust Cajun seasoning amount based on preferred spice level.
- If lump crabmeat is unavailable, canned crab can be substituted but fresh is preferable.
- Cook shrimp just until pink to avoid rubbery texture.
- This dish pairs well with a crisp green salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
