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Shrimp Crab Pasta with Creamy Cajun Sauce

This delicious Shrimp Crab Pasta with Creamy Cajun Sauce combines the succulent flavors of shrimp and crab with a creamy, spicy sauce over pasta. Perfect for a quick yet impressive meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cajun
Servings 4 People
Calories 550 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 colander
  • 1 wooden spoon
  • 1 stirring spoon
  • 1 set measuring cups and spoons

Ingredients
  

  • 8 oz fettuccine or linguine pasta
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat, fresh or canned If using canned crab meat, make sure to drain it well to avoid excess liquid.
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream Can substitute with half and half for a lighter version.
  • 1 cup chicken or seafood broth
  • ½ cup grated Parmesan cheese
  • fresh parsley, chopped for garnish (optional)

Instructions
 

  • Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the minced garlic and diced red bell pepper to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened.
  • Stir in the Cajun seasoning, paprika, salt, and black pepper, and mix well.
  • Add the shrimp to the skillet. Cook for 3-4 minutes, or until the shrimp is pink and cooked through.
  • Reduce the heat to low and add the crab meat, heavy cream, and chicken or seafood broth. Stir to combine.
  • Gradually mix in the grated Parmesan cheese and let the sauce simmer for 5 minutes until it thickens slightly.
  • Combine the cooked pasta with the creamy sauce and seafood mixture. Toss gently to coat the pasta evenly.
  • Serve hot, garnished with chopped fresh parsley if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper to the sauce.
You can substitute the heavy cream with half and half for a lighter version.
If using canned crab meat, make sure to drain it well to avoid excess liquid in the sauce.