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Creamy Cajun Shrimp and Crab Pasta

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Prep Time: 20 minutes | Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Intermediate
Servings: 4-6
Spice Level: Medium (adjustable)

This indulgent yet approachable dish brings the bold, soulful flavors of Louisiana right to your kitchen. Succulent shrimp and sweet lump crab meat are enveloped in a velvety, spice-kissed cream sauce, then tossed with tender fettuccine. It’s a restaurant-worthy meal perfect for a date night or a special weekend dinner. The key lies in layering the Cajun seasoning and building a rich, flavorful base for the luxurious sauce.

Ingredients

For the Cajun Seasoning (or use 2 ½ tbsp store-bought)

  • 1 ½ tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • ½ tsp cayenne pepper (adjust for heat)

  • ½ tsp freshly ground black pepper

  • ½ tsp sea salt

For the Pasta & Sauce

  • 12 oz (340g) fettuccine or linguine

  • 1 lb (450g) large shrimp, peeled and deveined

  • 8 oz (225g) lump crab meat, carefully picked for shells

  • 3 tbsp unsalted butter

  • 1 small yellow onion, finely diced

  • 1 red bell pepper, finely diced

  • 3-4 cloves garlic, minced

  • ½ cup dry white wine (such as Sauvignon Blanc)

  • 1 ½ cups heavy cream

  • ½ cup grated Parmesan cheese, plus more for serving

  • 2 tbsp tomato paste

  • 2 green onions, thinly sliced

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)

  • Salt, to taste

Instructions

1. Prepare and Season

Bring a large pot of generously salted water to a boil for the pasta. As it heats, pat the shrimp dry with paper towels. If making your own Cajun seasoning, combine all spice ingredients in a small bowl. Toss the shrimp with 1 tablespoon of the Cajun seasoning, ensuring they are evenly coated. Set aside.

2. Cook the Pasta

Once the water is boiling, add the fettuccine and cook according to package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Toss the drained pasta with a drizzle of oil to prevent sticking.

3. Build the Flavor Base

While the pasta cooks, melt 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove to a plate—they will finish cooking later.

Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the diced onion and bell pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and the remaining Cajun seasoning (about 1 ½ tbsp), stirring constantly for 1 minute until fragrant.

4. Create the Cream Sauce

Stir in the tomato paste and cook for another minute. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half.

Reduce heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Do not boil vigorously. Whisk in the grated Parmesan cheese until melted and the sauce is smooth. Let the sauce simmer gently for 5 minutes to thicken slightly.

5. Combine and Finish

Gently fold in the lump crab meat and cooked shrimp, along with any accumulated juices. Add the cooked pasta and toss everything to coat thoroughly in the sauce. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until your desired consistency is reached—creamy and clinging to the pasta.

Taste and adjust seasoning with salt if needed. Stir in most of the sliced green onions.

6. Serve

Divide the pasta among warm bowls. Garnish generously with fresh parsley, the remaining green onions, and an extra sprinkle of Parmesan. Serve immediately with lemon wedges on the side for a bright, finishing squeeze.

Chef’s Notes & Tips

  • Seafood Quality: For the best flavor and texture, use wild-caught shrimp and high-quality, fresh lump crab meat. Jumbo lump or backfin crab works beautifully.

  • Spice Control: This recipe yields a medium spice level. For a milder dish, reduce or omit the cayenne pepper. For more heat, add a pinch of red pepper flakes with the garlic.

  • Wine Substitute: If you prefer not to cook with wine, substitute with low-sodium chicken or seafood broth, adding an extra tablespoon of lemon juice at the end for acidity.

  • Make it Lighter: Substitute half the heavy cream with half-and-half or whole milk, though the sauce will be slightly less rich. You can also use a lighter pasta like linguine.

  • Don’t Overcook the Crab: Add the crab meat at the very end, just to warm through. Over-stirring can cause it to break down.

Nutrition Information (Per Serving, based on 6 servings)

  • Calories: ~680 kcal

  • Total Fat: 38g

    • Saturated Fat: 22g

  • Cholesterol: 265mg

  • Sodium: 880mg

  • Total Carbohydrates: 48g

    • Dietary Fiber: 3g

    • Sugars: 5g

  • Protein: 36g

Note: Nutritional information is an estimate calculated using an online tool and may vary based on specific ingredients and portion sizes.

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