Pin Shrimp and Crab Pasta with Creamy Cajun Sauce is a dinner that always draws a crowd. The bold spice creamy sauce and luxurious seafood come together on a plate of pasta for the ultimate indulgence. This is the dish my family asks for on celebration nights and when I need to impress guests with minimal fuss.
The first time I served this at a birthday dinner my guests did not leave a drop of sauce on their plates. Today it is the most requested pasta in our house.
Ingredients
- Linguine or fettuccine pasta: This shape gives the sauce the perfect surface to cling to and creates a satisfying bite. Look for bronze-cut or high-protein brands for best texture
- Large shrimp: Fresh or thawed from frozen Firm texture and sweet flavor are key Be sure they are peeled and deveined for easy eating
- Lump crab meat: Adds tenderness and natural briny sweetness Use fresh if you can or quality refrigerated pasteurized crab
- Olive oil: For sautéing and building layers of flavor Go for extra virgin for the best taste
- Garlic: Provides aromatic depth Freshly minced always gives the fullest garlicky punch
- Heavy cream: Makes the sauce impossibly rich and silky Use brand you trust for freshness
- Grated parmesan cheese: Melts into the sauce for that salty creamy boost Choose a wedge and grate it yourself for best flavor
- Cajun seasoning: Lends smoky peppery zing Opt for a blend with no fillers or make your own if you want to control salt and spice
- Smoked paprika: For savory warmth and subtle smokiness Spanish smoked paprika offers lovely complexity
- Salt and black pepper: For seasoning throughout the dish Taste and adjust especially if your Cajun blend contains salt
- Chopped parsley: Brings color and herbaceous freshness Flat-leaf Italian parsley is best
- Lemon wedges: For bright finishing acidity Only use fresh juicy lemons for the burst of flavor
Instructions
- Prepare the Pasta:
- Cook the linguine or fettuccine in a large pot of salted boiling water until al dente Stir occasionally to prevent sticking Drain well and set aside but reserve about half a cup of pasta water in case you need to loosen the sauce later
- Sauté the Shrimp:
- Heat olive oil in a large deep skillet over medium heat Pat shrimp dry and season them with salt black pepper and half the Cajun seasoning Lay the shrimp in the hot oil and cook two to three minutes per side until just pink and opaque Remove shrimp from skillet and set aside on a plate
- Sauté the Garlic:
- Add garlic to the still-hot skillet over medium-low heat Stir gently for about one minute until fragrant but not browned The aroma should fill your kitchen
- Prepare the Creamy Cajun Sauce:
- Pour heavy cream into the skillet scraping up any bits from the pan Stir in the remaining Cajun seasoning smoked paprika and grated parmesan Continue stirring until the sauce is smooth and cheese has melted
- Add the Crab Meat:
- Gently fold in lump crab meat Trying not to break up those beautiful lumps Heat through for about two minutes over low-medium heat
- Combine Pasta and Shrimp:
- Return cooked shrimp to the pan and add drained pasta Toss everything together making sure the pasta is well-coated in the creamy sauce If the sauce seems too thick add a splash of reserved pasta water as needed
- Simmer and Finish:
- Let the pasta and sauce simmer together for two to three minutes so everything absorbs the flavors Taste and adjust seasoning with salt and pepper
- Garnish and Serve:
- Serve pasta topped with chopped parsley and extra parmesan if you love cheesy finishes Add lemon wedges on the side for anyone who wants a fresh citrus pop
Pin My favorite part is those big sweet pieces of crab They soak up the creamy Cajun sauce and remind me of beach vacations with my family everyone fighting over the last bite
Storage Tips
This pasta keeps well in an airtight container for up to two days in the refrigerator. To reheat add a tablespoon of cream or a splash of milk and warm gently on the stove. Be careful not to overcook shrimp when reheating so they stay plump and tender.
Ingredient Substitutions
If you cannot find lump crab use top-quality canned refrigerated crab or even chopped cooked lobster for a twist. Any firm pasta like spaghetti or even a gluten-free version will work if you have dietary needs. For dairy-free diners coconut cream and vegan parmesan offer a creamy alternative that still feels indulgent.
Serving Suggestions
I love pairing this with a crisp green salad lightly dressed and a wedge of crusty bread to mop up every bit of sauce. For an elevated dinner add roasted asparagus or serve alongside corn on the cob with cajun butter for a true southern feast. A glass of dry white wine or sparkling water with lime is all you need to round things out.
Pin This dish always disappears quickly so make a little extra for leftovers if you can. Enjoy your restaurant-worthy pasta night at home!
Recipe FAQ
- → Can I use a different type of pasta?
Yes, linguine, fettuccine, spaghetti, or penne work well for this seafood dish.
- → How spicy is the Cajun sauce?
The Cajun seasoning brings moderate heat, but you can adjust the amount to your preference.
- → Can frozen shrimp or crab be used?
Absolutely. Thaw seafood completely and pat dry before cooking for best results.
- → How do I prevent the sauce from curdling?
Keep the heat at medium, and stir continuously when adding cream and cheese to maintain a smooth texture.
- → What garnishes work best for this dish?
Finely chopped parsley and fresh lemon wedges add freshness and brighten flavors at serving.