Description
This Shrimp & Crab Pasta with Creamy Cajun Sauce is a flavorful seafood pasta dish featuring tender jumbo shrimp and lump crabmeat in a rich, spicy Cajun cream sauce. Perfectly sautéed vegetables and freshly grated Parmesan cheese enhance the depth of flavors, making it a comforting yet elegant meal ready in just 45 minutes.
Ingredients
Scale
Vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 white onion, chopped
- 1 rib celery
- 3 cloves of fresh garlic, chopped
Seafood
- 1 pound of jumbo shrimp, peeled & deveined
- 1/2 pound of lump crabmeat
Pantry & Dairy
- 2 tablespoons of butter
- 2 tablespoons of Cajun seasoning, divided
- 3 tablespoons of flour
- 1 pound of spaghetti pasta, cooked
- Salt, to taste
- 1 cup of reserved pasta water
- 1 cup of heavy cream
- 2 cups of fresh grated Parmesan cheese
- 2 teaspoons of black pepper
- 1 teaspoon of garlic powder
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti pasta until al dente according to package instructions. Drain the pasta, reserving 1 cup of pasta water for the sauce.
- Saute the Vegetables: In a large skillet, melt butter over medium heat. Add the red and yellow bell peppers, chopped onion, and celery. Sauté the vegetables until tender, about 5-7 minutes.
- Add Cajun Seasoning and Garlic: Stir in 1 tablespoon of Cajun seasoning and the chopped fresh garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Create the Creamy Cajun Sauce: Sprinkle the flour evenly over the vegetables in the skillet and cook while stirring for about 2 minutes to form a roux and soften the garlic.
- Add Liquids for the Sauce: Gradually pour in the reserved pasta water and heavy cream while stirring constantly to avoid lumps. Bring the sauce to a gentle simmer and cook until slightly thickened.
- Incorporate Cheese and Seasonings: Stir in the freshly grated Parmesan cheese, black pepper, and garlic powder. Let the sauce simmer for a few minutes until creamy and smooth.
- Cook the Seafood: In a separate skillet, melt a small amount of butter over medium heat. Add the jumbo shrimp and the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes.
- Combine Seafood with Sauce: Add the cooked shrimp to the creamy Cajun sauce in the vegetable skillet. Gently fold in the lump crabmeat, being careful to keep the crab intact.
- Serve and Enjoy: Toss the cooked spaghetti pasta with the seafood and creamy Cajun sauce until well combined. Optionally, garnish with fresh herbs like parsley or chives before serving.
Notes
- Reserve pasta water when draining pasta as it helps adjust the sauce consistency.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- Gently fold in crabmeat at the end to avoid breaking it into small pieces.
- Serve immediately for the best texture and flavor.
