Description
This Shrimp & Crab Pasta with Creamy Cajun Sauce combines tender jumbo shrimp, delicate lump crabmeat, and sautéed bell peppers in a rich, flavorful creamy Cajun sauce. Served over al dente spaghetti pasta, this dish offers a perfect balance of spice, creaminess, and seafood goodness in just 45 minutes, ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Vegetables & Aromatics
- 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 & Dry Ingredients
- 2 tablespoons butter
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons flour
- 1 pound spaghetti pasta
- Salt, to taste
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
Dairy & Liquids
- 1 cup reserved pasta water
- 1 cup heavy cream
- 2 cups freshly grated parmesan cheese
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the pasta water for the sauce.
- Sauté the Vegetables: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced red and yellow bell peppers, chopped onion, and celery. Sauté until the vegetables are tender and slightly softened, about 5-7 minutes.
- Add Cajun Seasoning and Garlic: Stir in 1 tablespoon of Cajun seasoning and the chopped garlic. Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.
- Create the Creamy Cajun Sauce Base: Sprinkle the flour evenly over the sautéed vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste and create a roux-like base. This will help thicken the sauce.
- Add Liquids: Gradually pour in the reserved pasta water and 1 cup of heavy cream while stirring constantly to avoid lumps. Continue to cook and stir until the sauce thickens slightly and becomes creamy.
- Incorporate Cheese and Seasonings: Stir in the freshly grated parmesan, black pepper, and garlic powder. Simmer the sauce gently until it reaches a smooth, creamy consistency, about 3-4 minutes.
- Cook the Seafood: In a separate skillet, melt a small amount of butter over medium heat. Add the jumbo shrimp and sprinkle with the remaining 1 tablespoon of Cajun seasoning. Cook the shrimp until they turn pink and opaque, approximately 3-4 minutes per side.
- Combine Seafood with Sauce: Add the cooked shrimp to the creamy Cajun sauce. Gently fold in the lump crabmeat, being careful not to break up the delicate crab chunks.
- Toss Pasta and Serve: Add the cooked spaghetti pasta to the skillet with the creamy seafood sauce. Toss everything together until the pasta is evenly coated. Serve immediately, garnished with fresh herbs such as parsley if desired.
Notes
- Reserve pasta water carefully as it helps adjust the sauce consistency and enhances flavor.
- Use fresh jumbo shrimp and lump crab for the best flavor and texture.
- Adjust Cajun seasoning quantity based on preferred spice level.
- Freshly grated parmesan melts better and adds more flavor than pre-grated cheese.
- This dish is best served immediately to enjoy the creamy sauce at its peak.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
