Description
A delightful and creamy Cajun Crab Pasta that combines rich flavors of crab meat, Cajun spices, and silky fettuccine.
Ingredients
- 12 oz fettuccine or linguine
- 1 lb lump crab meat, picked over for shells
- 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 (adjust to taste)
- 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
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water for later if needed.
- Heat the butter and olive oil in a large skillet or sauté pan 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 1-2 minutes until the spices release their fragrant aroma.
- Pour the heavy cream and chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer. Incorporate the Parmesan cheese and lemon juice, allowing the sauce to thicken for 5-7 minutes, stirring occasionally until creamy. Season with salt and pepper to taste.
- Fold in the crab meat, taking care not to break it up too much. Let the crab warm through in the sauce for about 2-3 minutes.
- Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce appears too thick, add reserved pasta water gradually until achieving your desired consistency.
- Garnish with chopped parsley and extra Parmesan cheese. Serve hot, ideally paired with garlic bread or a fresh salad.
Notes
For a lighter version, substitute half of the heavy cream with a mixture of milk and Greek yogurt.