I just made this Shrimp And Crab Pasta and I can’t pretend other meals stand a chance after that creamy Cajun sauce and ridiculously plump shellfish.

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I’m obsessed with this Shrimp And Crab Pasta because it hits like a flavor sucker punch. I love the way spicy Cajun Crab elements cling to silky pasta, and the garlic and smoked paprika sing without yelling.

I want messy forks and too-big bites and sauce on my chin. Raw shrimp and lump crab meat are the stars, sweet and briny against the creamy, spiced sauce.

But it never feels fussy. It’s loud, proud, and totally addictive.

Eat it with a cold drink and no judgment. Seriously.

You will want more, faster. No regrets, just greedy seconds.

Do it now.

Ingredients

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Linguine or fettuccine: Basically the comfy base that soaks up that creamy sauce.
Shrimp: Tender seafood protein, pops with quick sear and keeps it feeling light.
Crab meat: Sweet, flaky bites that make it feel kinda fancy without trying.
Heavy cream: Rich, silky body that makes the sauce lick-the-plate good.
Chicken or seafood stock: Adds depth and a bit of savory backbone.
Dry white wine: Plus, a bright, slightly tangy lift to cut the richness.
Unsalted butter: Gives glossy finish and that homey, cozy mouthfeel.
Olive oil: For sautéing, a clean start and subtle fruity note.
Cajun seasoning: Spicy, smoky punch that defines the dish’s personality.
Smoked paprika: Adds warmth and a low, smoky whisper.
Garlic: Classic punchy aromatics; you’ll smell it before you taste it.
Yellow onion: Sweet base flavor that melts into the sauce.
Red bell pepper: Fresh crunch and a pop of color.
Canned diced tomatoes: Bright acidity and little juicy pockets throughout.
Parmesan cheese: Salty, nutty finish that helps thicken and bind.
Lemon juice: Basically the shortcut to freshness and balance.
Parsley: Bright herb note that lightens every rich bite.
Salt and black pepper: The tiny tweaks that make everything sing.
Crushed red pepper flakes: Optional heat for folks who like it spicy.

Ingredient Quantities

1 lb (450 g) linguine or fettuccine

1 lb (450 g) raw shrimp, peeled and deveined

8 oz (225 g) lump crab meat

1 1/2 cups heavy cream

1/2 cup chicken or seafood stock

1/3 cup dry white wine optional

2 tbsp unsalted butter

1 tbsp olive oil

2 tbsp Cajun seasoning

1 tsp smoked paprika

4 garlic cloves, minced

1 small yellow onion, finely diced

1 red bell pepper, diced

1/2 cup canned diced tomatoes, drained

1/2 cup grated Parmesan cheese

1 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

Salt and black pepper to taste

1/4 tsp crushed red pepper flakes optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook linguine or fettuccine until al dente according to package; reserve 1 cup pasta water, drain pasta and set aside.

2. Pat shrimp dry, season with 1 tbsp Cajun seasoning, smoked paprika, salt and pepper. In a large skillet heat 1 tbsp olive oil and 1 tbsp butter over medium high. Sear shrimp 1 to 2 minutes per side until just pink, remove and set aside.

3. In the same skillet lower heat to medium, add remaining 1 tbsp butter and a little more oil if needed. Add diced onion, red bell pepper and a pinch of salt. Cook until softened about 4 minutes.

4. Add minced garlic, the remaining 1 tbsp Cajun seasoning and crushed red pepper flakes if using. Stir 30 seconds until fragrant. Pour in white wine if using to deglaze, scraping up browned bits, then add chicken or seafood stock and canned diced tomatoes. Let simmer 2 minutes.

5. Pour in heavy cream, bring to a gentle simmer and let sauce thicken slightly about 3 to 5 minutes. Taste and adjust salt and pepper.

6. Stir in grated Parmesan cheese until melted and smooth, then add fresh lemon juice and chopped parsley. If sauce is too thick add reserved pasta water a little at a time to reach a silky consistency.

7. Return cooked shrimp to the skillet and gently fold in lump crab meat being careful not to break it up too much. Warm through just 1 to 2 minutes; crab only needs gentle heat.

8. Toss drained pasta into the sauce, coating evenly. If needed add another splash of pasta water to loosen sauce. Finish with a small pat of butter for shine and richness.

9. Serve immediately with extra parsley, an extra sprinkle of Parmesan and a squeeze of lemon. Adjust more Cajun seasoning or crushed red pepper if you want it spicier.

Equipment Needed

1. Large pot for boiling the pasta, roomy enough so it wont stick together
2. Colander to drain the pasta and rinse if needed
3. Large skillet (about 12 inch) for searing shrimp and making the sauce
4. Tongs or a pasta fork to toss and move the pasta and shrimp
5. Cutting board and a sharp chef knife for dicing onion, pepper and chopping parsley
6. Measuring cups and spoons for cream, stock, spices etc
7. Wooden spoon or heatproof spatula to stir the sauce and scrape up browned bits
8. Microplane or fine grater for the Parmesan cheese and a small bowl to hold reserved pasta water

FAQ

Q: Can I use dried pasta other than linguine or fettuccine? A: Yes, spaghetti, bucatini or even penne will work fine. Just watch the cooking time on the box so it stays al dente.

Q: My sauce is too thin, how do I thicken it? A: Simmer it a few minutes longer to reduce, or stir in 1 to 2 teaspoons of cornstarch mixed with cold water. Add slowly, stir constantly, and cook until it thickens.

Q: How do I keep the cream sauce from breaking when I add the shrimp? A: Don’t let the sauce boil hard. Lower heat to gentle simmer before adding shrimp, and add shrimp in batches so the temp doesnt drop or spike. If using wine, reduce it first so alcohol is cooked off.

Q: Can I make this ahead and reheat it? A: You can make the sauce a day ahead, store it separate from pasta and seafood. Reheat gently on low with a splash of stock or cream, then toss with freshly cooked pasta and quickly warm the shrimp/crab so they dont overcook.

Q: What can I swap for heavy cream or Parmesan? A: For lighter creaminess try half and half plus a tablespoon of butter, but it will be thinner. Nutritional yeast can replace Parmesan in a pinch, but flavor will change. Crab and shrimp can be mixed with canned tuna if you need a budget option.

Q: How do I adjust the spice level? A: Use less Cajun seasoning or skip the crushed red pepper for mild. For more heat add extra Cajun, extra red pepper flakes, or a few dashes of hot sauce to taste.

Shrimp & Crab Pasta With Creamy Cajun Sauce Recipe Substitutions and Variations

Linguine or fettuccine: swap with spaghetti, bucatini, or pappardelle for different bite, or use whole-wheat pasta if you want more fiber.
Shrimp and lump crab: use scallops, firm white fish like cod or halibut, or canned crab/salmon in a pinch, though texture and cook times will change.
Heavy cream: substitute half-and-half plus 2 tbsp butter per cup for richness, or use full-fat coconut milk for a dairy-free option, but flavor will shift.
Parmesan cheese: try Pecorino Romano for a saltier tang, Asiago for nuttiness, or nutritional yeast if you need a vegan swap.

Pro Tips

1) Don’t overcook the shrimp or crab. Shrimp only needs 1 to 2 minutes per side and crab just needs to be warmed through. Pull shrimp a little early, it will keep cooking from residual heat, and fold crab in gently so it stays in chunks.

2) Save and use the pasta water. The starchy hot water is magic for loosening and binding the cream sauce to the pasta. Add it a few tablespoons at a time until the sauce is silky, not soupy.

3) Brown stuff for flavor, but keep the cream gentle. Sear the shrimp and scrape up browned bits when you deglaze, that gives depth. Once you add cream, keep it at a low simmer so it thickens without breaking or getting grainy.

4) Balance richness with acid and texture. A splash of lemon and a little white wine or stock brightens the heavy cream. Add fresh parsley or a few crunchy breadcrumbs on top for contrast, and taste for salt after the cheese goes in since Parmesan is salty.

Shrimp & Crab Pasta With Creamy Cajun Sauce Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made this Shrimp And Crab Pasta and I can't pretend other meals stand a chance after that creamy Cajun sauce and ridiculously plump shellfish.

Servings

servings

Calories

659

kcal

Equipment: 1. Large pot for boiling the pasta, roomy enough so it wont stick together
2. Colander to drain the pasta and rinse if needed
3. Large skillet (about 12 inch) for searing shrimp and making the sauce
4. Tongs or a pasta fork to toss and move the pasta and shrimp
5. Cutting board and a sharp chef knife for dicing onion, pepper and chopping parsley
6. Measuring cups and spoons for cream, stock, spices etc
7. Wooden spoon or heatproof spatula to stir the sauce and scrape up browned bits
8. Microplane or fine grater for the Parmesan cheese and a small bowl to hold reserved pasta water

Ingredients

1 lb (450 g) linguine or fettuccine
1 lb (450 g) raw shrimp, peeled and deveined
8 oz (225 g) lump crab meat
1 1/2 cups heavy cream
1/2 cup chicken or seafood stock
1/3 cup dry white wine optional
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp smoked paprika
4 garlic cloves, minced
1 small yellow onion, finely diced
1 red bell pepper, diced
1/2 cup canned diced tomatoes, drained
1/2 cup grated Parmesan cheese
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
1/4 tsp crushed red pepper flakes optional

Directions

Bring a large pot of salted water to a boil and cook linguine or fettuccine until al dente according to package; reserve 1 cup pasta water, drain pasta and set aside.
Pat shrimp dry, season with 1 tbsp Cajun seasoning, smoked paprika, salt and pepper. In a large skillet heat 1 tbsp olive oil and 1 tbsp butter over medium high. Sear shrimp 1 to 2 minutes per side until just pink, remove and set aside.
In the same skillet lower heat to medium, add remaining 1 tbsp butter and a little more oil if needed. Add diced onion, red bell pepper and a pinch of salt. Cook until softened about 4 minutes.
Add minced garlic, the remaining 1 tbsp Cajun seasoning and crushed red pepper flakes if using. Stir 30 seconds until fragrant. Pour in white wine if using to deglaze, scraping up browned bits, then add chicken or seafood stock and canned diced tomatoes. Let simmer 2 minutes.
Pour in heavy cream, bring to a gentle simmer and let sauce thicken slightly about 3 to 5 minutes. Taste and adjust salt and pepper.
Stir in grated Parmesan cheese until melted and smooth, then add fresh lemon juice and chopped parsley. If sauce is too thick add reserved pasta water a little at a time to reach a silky consistency.
Return cooked shrimp to the skillet and gently fold in lump crab meat being careful not to break it up too much. Warm through just 1 to 2 minutes; crab only needs gentle heat.
Toss drained pasta into the sauce, coating evenly. If needed add another splash of pasta water to loosen sauce. Finish with a small pat of butter for shine and richness.
Serve immediately with extra parsley, an extra sprinkle of Parmesan and a squeeze of lemon. Adjust more Cajun seasoning or crushed red pepper if you want it spicier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.