Creamy Cajun Shrimp Crab Pasta

Creamy Cajun Shrimp and Crab Pasta is that kind of recipe you pull out when you want something rich but also fast enough for a weeknight. The sauce hugs every strand of fettuccine and the Cajun spices make it sing with flavor without demanding hours at the stove. Nothing beats that moment when everyone’s quiet at the table except for the sound of forks and “mmm” because the seafood and sauce combo is just that good.

Every time I make this when friends visit, the serving bowl is wiped clean and everyone asks for the recipe. It became our snow day tradition and now it’s requested for birthdays too.

Ingredients

• Fettuccine pasta: gives creamy sauces a wide, flat surface to cling to and holds up well without getting soggy. Look for bronze cut or durum wheat pasta for best texture
• Shrimp: brings sweet seafood flavor and cooks in minutes. Fresh or frozen both work—choose firm, odorless shrimp
• Lump crab meat: offers a delicate texture and decadent taste. Real crab makes a difference—look for white, plump pieces and avoid strong fishy smells
• Olive oil: infuses richness as a base for sautéing vegetables and enhances aroma
• Medium onion and garlic: lend sweetness and depth. Pick glossy onions and firm garlic with no sprouting
• Red bell pepper: adds color and balances heat with a gentle natural sweetness. Go for crisp peppers with bright skin
• Heavy cream: brings the luxurious, velvety element that defines cream-based pasta
• Chicken broth: rounds out the sauce and lifts flavor—low sodium gives you more control over seasoning
• Cajun seasoning: is the heart of the dish. If you mix your own, use fresh spices for best flavor
• Smoked paprika: gives the sauce a subtle smokiness and color—opt for Spanish varieties if available
• Salt and pepper: finish and balance flavors at every step
• Grated Parmesan cheese: thickens and flavors the sauce—real Parmigiano Reggiano offers sharpness and melts beautifully
• Green onions and fresh parsley: add brightness and a pop of color

Step-by-Step Instructions

Cook the Pasta:

Boil fettuccine in a large pot of salted water until al dente. Drain and reserve a cup of the pasta cooking water to help adjust the sauce consistency later. Pasta should have just a hint of chew left so it does not go mushy

Sauté the Vegetables:

Heat olive oil in a large skillet over medium warmth. Add chopped onion and cook slowly for several minutes. Stir frequently until onion is glossy and translucent. Add minced garlic and diced bell pepper. Sauté a few minutes until pepper softens and everything smells fragrant

Cook the Shrimp:

Turn up heat slightly and add shrimp to the skillet. Sprinkle with Cajun seasoning and a little salt and pepper. Let shrimp cook until each one turns pink and opaque on both sides. This only takes a couple of minutes to keep them juicy

Make the Creamy Sauce:

Lower the heat again. Pour in chicken broth and heavy cream. Stir and add smoked paprika. Let this mixture gently simmer until it thickens slightly and looks glossy—usually about five minutes

Add Crab and Parmesan:

Gently fold in your lump crab meat and grated Parmesan. Stir only until the cheese melts and the sauce turns creamy and uniform. Adjust sauce thickness with a splash of pasta cooking water if it looks too thick. Be careful not to break up crab pieces too much

Combine Everything:

Add drained fettuccine right into the skillet with the creamy seafood sauce. Use tongs to toss until every strand is coated evenly. Taste and adjust for salt and spice

Garnish and Serve:

Off the heat sprinkle green onions and chopped parsley over the top for fresh color and flavor. Serve the pasta hot from the skillet so the sauce stays silky and coats all the noodles

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The Cajun seasoning blend always wakes up cozy weeknights for me and I have the best memory of watching my kids sneak extra green onions on top because they love the color and crunch. When the kitchen smells like smoky spices and parsley it never fails to bring everyone together.

Storage Tips

Store any leftover pasta in a sealed container in the refrigerator for up to three days. To reheat add a splash of milk or water in a pan over low heat so the sauce stays creamy and never separates. If freezing allow the pasta to cool before packaging in freezer-safe containers. Defrost overnight in the fridge before reheating

Ingredient Substitutions

You can swap fettuccine for linguine or penne if that is what you have on hand. If crab is unavailable use cooked white fish or extra shrimp for a similar effect. For a lighter version you may use half and half or even evaporated milk in place of heavy cream but expect a slightly thinner sauce

Serving Suggestions

This creamy Cajun pasta shines with crusty garlic bread for sopping up the last bits of sauce. A crisp green salad dressed with lemon vinaigrette helps balance the richness and brightens the meal. Chilled white wine or sparkling water with lemon is my favorite way to round out the flavors

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A Bit of Cajun Flavor History

Cajun cuisine is rooted in French Acadian culture from Louisiana where seafood is plentiful and spice blends were meant to liven up humble ingredients. The smoky and peppery notes in this dish are a nod to those traditions—bringing a taste of New Orleans into your home no matter where you live

Recipe FAQs

→ How spicy is the Cajun shrimp and crab pasta?

The heat level depends on your Cajun seasoning. For less spice, use a milder blend or reduce the amount added.

→ Can I use another type of pasta?

Yes, while fettuccine is classic for holding creamy sauces, linguine or penne also work well with the flavors and texture.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until pink and opaque, typically 3-4 minutes, to keep them juicy and tender—not rubbery.

→ What can I substitute for heavy cream?

You may use half-and-half for a lighter sauce, or a dairy-free alternative such as coconut cream for a different twist.

→ Is fresh or canned crab better for this dish?

Fresh lump crab yields the best texture and flavor, but high-quality canned crab is a convenient and tasty substitute.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the sauce and seafood.