Creamy Cajun Seafood Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound shrimp, cleaned and deveined
02 -
8 ounces linguine
03 -
1 tablespoon oil
04 -
1 teaspoon Cajun seasoning
05 -
1 cup half-and-half
06 -
2 tablespoons butter
07 -
2 cloves garlic, minced
08 -
Chopped parsley, a few sprigs
09 -
1 Roma tomato, finely diced
10 -
¼ cup Parmigiano Reggiano cheese
11 -
1 tablespoon lemon juice (optional)
12 -
Salt and pepper to taste
13 -
8 ounces lump crab meat
# Instructions:
01 -
Pat the cleaned shrimp dry with a paper towel, then season with a few pinches of salt, pepper, and ½ teaspoon Cajun seasoning
02 -
Cook the linguine according to package instructions and set it aside
03 -
Heat a large pan over medium heat. Add the oil and butter to the pan
04 -
Place the shrimp in a single layer and add the minced garlic. Cook for 2 minutes, then flip the shrimp and cook for another 1-2 minutes, or until they turn pink and are fully cooked
05 -
Pour in the half-and-half and add the Parmigiano Reggiano. Bring the mixture to a gentle boil, whisking continuously for about 2 minutes
06 -
Turn heat to low and gently fold in the crab meat, being careful not to break up the lumps
07 -
Turn off the heat. Add the cooked pasta to the pan
08 -
Stir in the diced tomato, chopped parsley, and the remaining ½ teaspoon Cajun seasoning
09 -
Squeeze in the lemon juice, if desired. Mix everything well; the sauce will continue to thicken as it cools
10 -
Serve immediately and enjoy!
# Notes:
01 -
If sauce looks curdled, add a splash of half-and-half and stir well
02 -
Add more Cajun seasoning for extra heat
03 -
Add lemon juice with heat off to prevent curdling
04 -
Gently fold in crab meat to keep lumps intact