This Shrimp & Crab Pasta with Creamy Cajun Sauce is a luxurious, flavorful dish that combines tender seafood with a rich, spicy cream sauce. The Cajun seasoning adds just the right amount of kick, while the creamy Parmesan-infused sauce brings everything together perfectly. It’s a restaurant-quality meal that’s surprisingly easy to make at home.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
8 oz fettuccine or your favorite pasta
1 tbsp olive oil
1 tbsp butter
8 oz shrimp, peeled and deveined
6 oz lump crab meat (fresh or canned, drained)
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1–2 tsp Cajun seasoning (adjust to taste)
¼ tsp paprika
Salt & black pepper to taste
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta according to the package instructions. Drain and set aside, reserving about ½ cup of pasta water in case the sauce needs loosening later.
In a large skillet over medium heat, warm the olive oil and butter. Add the shrimp, seasoning lightly with Cajun seasoning. Cook for 1–2 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, then stir in Cajun seasoning, paprika, salt, and black pepper. Let the sauce simmer gently for 3–4 minutes.
Stir in the Parmesan cheese until it melts completely. Add the crab meat and cooked shrimp back into the skillet. Squeeze in the lemon juice and simmer for another 2–3 minutes to heat everything through.
Toss the cooked pasta into the sauce, stirring gently to coat all the noodles. If the sauce feels too thick, I like to add a splash of the reserved pasta water until it reaches the perfect consistency.
Serve immediately, garnished with chopped fresh parsley. I often enjoy this with crusty bread or a fresh side salad.
Servings and Timing
This recipe serves about 3 to 4 people.
Preparation takes roughly 10 minutes, and cooking time is about 20 minutes, so the entire dish can be ready in under 30 minutes.
Variations
If I want extra heat, I add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce. For a lower sodium version, I use a Cajun seasoning blend without added salt. To lighten the dish, I sometimes swap half of the heavy cream for milk, which keeps it creamy but less rich. If I don’t have crab, cooked scallops or even more shrimp work wonderfully as substitutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the pasta on the stove over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Avoid microwaving directly, as it can dry out the seafood and sauce.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While I use fettuccine here, linguine, penne, or even spaghetti work great as they hold the creamy sauce nicely.
Is it possible to make this recipe gluten-free?
Yes, just swap the regular pasta with your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.
Can I prepare this dish ahead of time?
You can cook the pasta and sauce separately and combine them just before serving to keep everything fresh and prevent the pasta from becoming mushy.
How spicy is this dish?
It has a mild to medium heat level depending on how much Cajun seasoning you use. I usually start with 1 teaspoon and add more if I want extra spice.
What’s the best way to clean canned crab meat?
I gently drain and rinse the canned crab meat in cold water to remove any excess brine before adding it to the dish.
Conclusion
This Shrimp & Crab Pasta with Creamy Cajun Sauce is one of my favorite go-to seafood dishes when I want something impressive but easy to prepare. The combination of creamy, spicy, and fresh flavors always impresses, and it’s flexible enough for lots of tasty tweaks. Whether for a cozy dinner or entertaining guests, it’s a dish I keep coming back to.
Recipe:
Shrimp & Crab Pasta with Creamy Cajun Sauce
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Low Fat
Description
A luxurious and flavorful shrimp and crab pasta dish with a creamy, spicy Cajun sauce that balances indulgence and simplicity, perfect for a special dinner or weeknight treat.
Ingredients
8 oz fettuccine or your favorite pasta
1 tbsp olive oil
1 tbsp butter
8 oz shrimp, peeled and deveined
6 oz lump crab meat (fresh or canned, drained)
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1–2 teaspoon Cajun seasoning (adjust to taste)
¼ tsp paprika
Salt & black pepper to taste
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside, reserving about ½ cup of pasta water.
- In a large skillet over medium heat, warm olive oil and butter. Add shrimp seasoned lightly with Cajun seasoning. Cook 1–2 minutes each side until shrimp is pink and opaque. Remove and set aside.
- In the same skillet, add minced garlic and cook about 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, then stir in Cajun seasoning, paprika, salt, and black pepper. Simmer gently for 3–4 minutes.
- Stir in Parmesan cheese until melted. Add crab meat and cooked shrimp back to skillet. Squeeze in lemon juice and simmer 2–3 minutes to heat through.
- Toss cooked pasta into sauce, stirring gently to coat. Add reserved pasta water if sauce is too thick.
- Serve immediately, garnished with chopped fresh parsley.
Notes
For extra heat, add cayenne pepper or hot sauce.
Use low-sodium Cajun seasoning for a lighter salt version.
Swap half the heavy cream for milk to lighten the sauce.
Substitute crab with cooked scallops or extra shrimp if desired.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of cream or milk to maintain creaminess.
Use gluten-free pasta to make the dish gluten-free.
Drain and rinse canned crab meat before use to remove excess brine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Cajun / Seafood
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg
