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Shrimp & Crab Pasta with Creamy Cajun Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 202 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun, Seafood, Italian-inspired

Description

This Shrimp & Crab Pasta with Creamy Cajun Sauce is a flavorful and indulgent seafood pasta dish combining succulent shrimp with a rich, creamy sauce infused with Cajun spices. The sauce is made with half-and-half and Parmigiano Reggiano cheese, enhanced by fresh garlic, diced Roma tomatoes, and parsley for a vibrant finish. Perfectly cooked linguine ties the dish together for an impressive yet straightforward meal ready in just 45 minutes.

Ingredients

Units Scale

Seafood

  • 1 pound shrimp, cleaned and deveined

Pasta

  • 8 ounces linguine

Sauce and Seasonings

  • 1 tablespoon oil
  • 1 teaspoon Cajun seasoning, divided
  • 1 cup half-and-half
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 Roma tomato, finely diced
  • 1/4 cup Parmigiano Reggiano cheese
  • 1 tablespoon lemon juice (optional)
  • Salt and pepper, to taste
  • Chopped parsley (a few sprigs)

Instructions

  1. Season the Shrimp: Pat the cleaned shrimp dry with a paper towel. Season them evenly with a few pinches of salt, pepper, and half a teaspoon of Cajun seasoning to infuse the seafood with flavor.
  2. Cook the Pasta: Cook the linguine according to the package instructions until al dente. Drain and set aside, keeping it ready to combine with the sauce.
  3. Heat the Pan: Place a large pan over medium heat and allow it to warm up for cooking the shrimp and sauce.
  4. Add Fats to Pan: Add the oil and butter to the heated pan, allowing the butter to melt and blend with the oil for a flavorful cooking base.
  5. Cook the Shrimp and Garlic: Arrange the shrimp in a single layer in the pan and add the minced garlic. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until the shrimp turn pink and are cooked through.
  6. Create the Sauce: Pour in the half-and-half and immediately add the Parmigiano Reggiano cheese to the pan, stirring well to combine.
  7. Simmer the Sauce: Bring the sauce mixture to a gentle boil, whisking continuously for about 2 minutes to thicken and develop the creamy texture.
  8. Turn Off Heat: Remove the pan from heat to prevent overcooking or curdling of the dairy.
  9. Add Pasta: Incorporate the cooked linguine into the pan with the sauce, ensuring the pasta is evenly coated.
  10. Finish the Seasoning: Stir in the diced Roma tomato, chopped parsley, and the remaining half teaspoon of Cajun seasoning for a fresh and spicy kick.
  11. Add Lemon Juice (Optional): Carefully squeeze in lemon juice if desired, making sure the heat is off to avoid curdling and to brighten the dish’s flavor.
  12. Combine Thoroughly: Mix all ingredients well, allowing the sauce to continue thickening as it cools for a luscious consistency.
  13. Adjust Sauce Texture: If the sauce becomes too thick or clumpy, add a small splash of half-and-half to loosen it and restore creaminess.
  14. Serve: Plate the pasta immediately for the best flavor and texture. Garnish with extra parsley if desired and enjoy your creamy, flavorful seafood pasta.

Notes

  • Ensure the shrimp is patted dry before seasoning to get a better sear and flavor absorption.
  • Be cautious when adding lemon juice; add it with the heat off to prevent the sauce from curdling.
  • You can substitute shrimp with crab meat to diversify seafood flavors if desired.
  • Use freshly grated Parmigiano Reggiano for optimal flavor and smooth sauce texture.
  • If you prefer a spicier dish, increase the Cajun seasoning slightly but adjust according to taste.

Find it online: https://yumrecipesfood.com/shrimp-and-crab-pasta-with-creamy-cajun-sauce-recipe/