Description
Indulge in the perfect blend of flavors with our shrimp & crab pasta recipe. Discover a delicious seafood pasta dish today!
Ingredients
Scale
- 12 oz (340g) fettuccine or linguine
- 1 lb (450g) jumbo shrimp, peeled and deveined
- 8 oz (225g) lump blue crab meat, picked over for shells
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 bell pepper (red or green), diced
- 4 cloves garlic, minced
- 2–3 tbsp Cajun seasoning (homemade or store-bought)
- ½ cup dry Grape juice (optional)
- 1 cup seafood or chicken stock
- 1 ½ cups heavy cream
- ½ cup crushed fire-roasted tomatoes (optional)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped green onions or fresh parsley, for garnish
Instructions
- Step 1: Prepare Ingredients: Start by peeling and deveining the shrimp if not already done. Check crab meat for shells. Dice onions, bell peppers, and mince garlic. Measure out all spices and liquids so theyre ready when needed (mise en place).
- Step 2: Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Toss cooked pasta with a drizzle of olive oil to prevent sticking.
- Step 3: Sear the Seafood: In a large skillet or Dutch oven over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shrimp in a single layer and sear for about 1–2 minutes per side until pink and just opaque. Remove and set aside. Do not overcook. Repeat with crab meat briefly—just enough to warm through—then remove and reserve.
- Step 4: Sauté Aromatics: In the same pan, add another tablespoon of butter and olive oil. Reduce heat to medium. Add diced onion and bell pepper. Sauté for 4–5 minutes until softened and slightly golden. Stir in minced garlic and cook for 30 seconds until fragrant.
- Step 5: Bloom the Spices: Sprinkle in 2–3 tablespoons of Cajun seasoning (adjust to taste). Stir constantly for about 1 minute to toast the spices and release their essential oils—this deepens the flavor dramatically.
- Step 6: Build the Sauce: Pour in ½ cup dry Grape juice (optional) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Then stir in 1 cup chicken or seafood stock, followed by 1 ½ cups heavy cream. Bring to a gentle simmer.
- Step 7: Thicken and Enrich: Allow the sauce to cook for 5–7 minutes, stirring occasionally, until it begins to thicken. If using crushed tomatoes, add them now. For extra richness, stir in ¼ cup grated Parmesan cheese until melted.
- Step 8: Combine Everything: Return the seared shrimp and warmed crab meat to the skillet. Gently fold into the sauce and simmer for 2–3 more minutes—just long enough to reheat the seafood without overcooking. Squeeze in 1–2 tablespoons of fresh lemon juice.
- Step 9: Incorporate Pasta: Add the drained pasta to the skillet. Toss thoroughly to coat every strand with the creamy Cajun sauce. If the sauce is too thick, gradually add reserved pasta water, ¼ cup at a time, until desired consistency is reached.
- Step 10: Final Adjustments: Taste and adjust seasoning—add more Cajun spice, salt, or lemon juice as needed. For extra heat, sprinkle in red pepper flakes.
- Step 11: Serve Immediately: Divide among warm bowls. Garnish generously with chopped green onions or parsley and an extra sprinkle of Parmesan if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg