Description
Cajun Crab Pasta is a creamy, flavorful dish featuring lump crab meat and bold Cajun spices that comes together quickly for a weeknight meal.
Ingredients
- 12 oz fettuccine or linguine
- 1 lb lump crab meat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3 cloves garlic (minced)
- 1 ½ tablespoons Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese (grated)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later if needed.
- In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened. Stir in the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Cook for an additional 1-2 minutes until the spices release their fragrance.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer. Stir in the Parmesan cheese and lemon juice, allowing the sauce to thicken for 5-7 minutes while stirring occasionally until it becomes creamy. Season with salt and pepper to taste.
- Gently fold in the crab meat, taking care not to break it apart too much. Allow the crab to warm through in the sauce for 2-3 minutes.
- Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce is too thick, gradually add reserved pasta water until achieving your desired consistency.
- Garnish the dish with chopped parsley and extra Parmesan cheese. Serve hot, ideally paired with garlic bread or a fresh salad.
Notes
Adjust the spiciness of the dish by increasing Cajun seasoning or crushed red pepper flakes to cater to your taste. For extra sauce, make a little more to ensure a creamy experience.