Description
This Shrimp & Crab Pasta with Creamy Cajun Sauce combines succulent jumbo shrimp and sweet lump crabmeat with a rich, flavorful Cajun-spiced cream sauce. Tossed with al dente spaghetti and sautéed vibrant bell peppers, onion, and celery, this dish delivers a perfect balance of spice, creaminess, and seafood freshness for a comforting and indulgent meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 white onion, chopped
- 1 rib celery
- 3 cloves of fresh garlic, chopped
Spices and Seasonings
- 2 tablespoons of Cajun seasoning, divided
- Salt, to taste
- 2 teaspoons of black pepper
- 1 teaspoon of garlic powder
Dairy
- 2 tablespoons of butter
- 1 cup of heavy cream
- 2 cups of fresh grated parmesan cheese
Pantry Staples
- 3 tablespoons of flour
- 1 pound of spaghetti pasta
Seafood
- 1 pound of jumbo shrimp, peeled & deveined
- 1/2 pound of lump crabmeat
Liquids
- 1 cup of reserved pasta water
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Saute the Vegetables: In a large skillet, melt the butter over medium heat. Add the red bell pepper, yellow bell pepper, chopped onion, and celery. Sauté the vegetables until they become tender and slightly softened, about 5-7 minutes.
- Add Cajun Seasoning and Garlic: Stir in 1 tablespoon of the Cajun seasoning and the chopped garlic to the vegetables. Cook for about 1-2 minutes until the garlic is fragrant and the spices are well incorporated.
- Create the Creamy Cajun Sauce Base: Sprinkle the flour evenly over the sautéed vegetables and stir continuously until the garlic softens and the flour is lightly toasted, about 1-2 minutes. This will help thicken the sauce.
- Add Liquids: Gradually pour in the reserved pasta water and heavy cream while stirring constantly to ensure a smooth and creamy sauce without lumps.
- Finish the Sauce: Stir in the grated parmesan cheese, black pepper, and garlic powder. Simmer the sauce gently, stirring occasionally, until it thickens into a creamy consistency, about 3-5 minutes.
- Cook the Seafood: In a separate skillet over medium-high heat, melt additional butter if needed. Add the jumbo shrimp and sprinkle with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp until they turn pink and opaque, around 3-4 minutes per side.
- Combine Seafood and Sauce: Add the cooked shrimp to the creamy Cajun sauce. Gently fold in the lump crabmeat, being careful not to break it up too much. Heat through for 1-2 minutes until the crabmeat is warmed.
- Toss Pasta and Serve: Add the cooked spaghetti to the sauce and seafood mixture. Toss everything together until the pasta is fully coated with the creamy Cajun sauce. Garnish with fresh herbs like parsley if desired and serve immediately.
Notes
- Reserve pasta water carefully as it helps in adjusting the sauce consistency and adding flavor.
- Use fresh Cajun seasoning or adjust seasoning to taste depending on the spice level preferred.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure shrimp is fully cooked but not overcooked to maintain tenderness.
- If lump crabmeat is unavailable, good quality canned crabmeat can be used as a substitute.
- Serve with a side of garlic bread or fresh green salad for a complete meal.
