Cajun Seafood Pasta Recipes kick off this flavor party — and if you love creamy, spicy, seafood-packed comfort food, you’re in the right place. This Cajun Shrimp And Crab Pasta (AKA the ultimate Crab Shrimp Pasta) brings heat, creaminess, and ocean-sweet seafood into a single, glorious bowl. Ready for a recipe that’s party-worthy but weeknight-friendly? Let’s dive in.
Cajun Seafood Pasta Recipes — introduction to the dish
This is shrimp-and-crab pasta dressed in a rich, smoky Cajun cream sauce. Picture plump shrimp and tender lump crab meat lounging in a velvety, spiced sauce clinging to long strands of pasta. It borrows the holy-trinity aromatics from Louisiana cooking — onion, bell pepper, and celery — then cranks up the personality with garlic, paprika, cayenne, and a hit of lemon. The result? A dish that tastes restaurant-luxe but comes together in one pan with minimal fuss.
What makes this recipe so irresistible?
Is it the heat? The cream? The sweet pockets of crab? All of the above. Here’s the short list:
- Bold, layered flavors. Cajun seasoning gives smoky warmth; lemon and parsley brighten the whole thing.
- Perfect seafood texture contrast. Shrimp snap and crab flakes melt into the sauce.
- One-pan glamour. You get big flavors without an army of pots and pans.
- Dinner that feels special. Guests think you slaved for hours — you didn’t. (FYI: that never gets old.)
Ingredients — with short notes on each
(Serves 4; you can scale up for family dinners or halve for two.)
- 1 lb pasta (linguine, fettuccine, or spaghetti) — long pasta holds sauce beautifully.
- 1 lb shrimp (peeled, deveined, medium) — quick-cooking protein with a clean flavor.
- 8 oz lump crab meat — the star sweet, delicate bites (use canned or fresh).
- 3 tbsp unsalted butter — flavor base and silky mouthfeel.
- 2 tbsp olive oil — for sauteing without scorching.
- 1 small onion + 1 bell pepper + 2 stalks celery — the Cajun holy trinity for a flavor base.
- 4 cloves garlic, minced — aroma and depth.
- 2 tbsp Cajun seasoning (adjust to taste) — the warm spice blend that defines the dish.
- 1 cup chicken or seafood broth — thins the sauce and adds savory depth.
- 1 ½ cups heavy cream — richness and body.
- ½ cup grated Parmesan — savory, nutty finish.
- 2 tbsp lemon juice + zest — brightens and balances the cream.
- Fresh parsley, chopped — refreshes and colors the plate.
- Salt and pepper to taste.
Bold tip: reserve 1 cup of pasta water before draining — you’ll use it to loosen the sauce and help it cling to the noodles.
Simple how-to — step-by-step (no drama)
- Cook the pasta in salted boiling water until al dente. Save 1 cup pasta water, then drain and set aside.
- Sear the shrimp. Heat 1 tbsp butter + 1 tbsp oil in a wide skillet over medium-high. Season shrimp lightly with salt and a dusting of Cajun spice. Sear 1–2 minutes per side until pink. Remove shrimp and reserve.
- Build the base. Add remaining butter and oil, then toss in the onion, bell pepper, and celery. Sauté until soft, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add seasoning & deglaze. Stir in Cajun seasoning, scraping up any browned bits. Pour in the broth and let it simmer for 2 minutes to pick up flavor.
- Make it creamy. Lower heat, pour in the heavy cream, and stir until the sauce warms and thickens slightly. Stir in Parmesan so it melts into the sauce.
- Finish with seafood & pasta. Gently fold in crab meat (treat it gently so it stays chunked) and return the shrimp. Toss in the cooked pasta and add pasta water a splash at a time until the sauce coats the noodles perfectly.
- Brighten & serve. Add lemon juice, lemon zest, and parsley. Taste and adjust salt, pepper, and Cajun heat. Serve immediately with extra parsley and a lemon wedge.
The story behind this dish
This recipe grew from a love affair between Louisiana spice and coastal seafood. I remember my first bite of a shrimp-and-crab pasta at a seaside diner — smoky heat cut by lemon, and crab that tasted like the ocean had been vacuum-packed into the bowl. I tried to recreate that memory at home and landed on this balance of bold seasoning and delicate seafood. Since then, I’ve made it for weeknight comfort, date nights, and impromptu dinner parties — it always performs.
Pro tips for the best outcome
- Don’t overcook shrimp. They go from perfect to rubber in seconds. Remove them when they’re opaque and pink.
- Fold crab in gently. You want intact lumps, not flakes that vanish into the sauce.
- Adjust spice gradually. Cajun blends differ in heat — start conservative.
- Use real crab when possible. Fresh or lump canned crab gives the best texture and flavor.
- Finish with acid. Lemon juice brightens the heavy cream and lifts the whole dish.
Bold tip: reserve pasta water — that starchy liquid is your secret weapon for silky sauce.
Variations to try
- Crab-forward: Increase crab, reduce shrimp for a more delicate experience — great for Crab Recipes For Dinner nights.
- Surf-and-turf twist: Add sliced grilled chicken or Andouille sausage for a heartier pan — a nice spin for families.
- Lighter sauce: Swap heavy cream for half-and-half plus a tablespoon of flour to thicken slightly.
- Gluten-free: Use gluten-free pasta and ensure broth/seasonings are GF.
- Vegetable boost: Fold in spinach, cherry tomatoes, or roasted red peppers for more texture and color.
Throughout this article I’m waxing about Shrimp And Crab Pasta Recipes because this dish fits so many weeknight and weekend menus — it’s both special and accessible.
Best way to serve
Plate the pasta hot, mound it in the center of a shallow bowl, and place a few whole shrimp on top for show. Scatter chopped parsley and a lemon wedge on the side. Add a green salad and crusty bread for mopping up any leftover sauce. Want to impress? Serve chilled, crisp Sauvignon Blanc or an unoaked Chardonnay — they cut through the cream and complement the seafood.
Quick tips for storage & leftovers
- Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat gently on the stovetop over low heat with a splash of broth or cream to prevent curdling.
- Avoid freezing cream-based seafood pasta — texture takes a hit. If you must freeze, freeze components separately (sauce and pasta) and reassemble fresh.
FAQs — fast answers
Can I make this ahead?
Yes — cook pasta and sauce separately; refrigerate. Reheat sauce, gently fold in pasta and seafood right before serving.
What if I don’t have lump crab?
Use canned crab for good results, or substitute extra shrimp. Dinner Ideas With Crab Meat shine here — even imitation crab will work in a pinch.
How spicy is it?
Spice depends on the Cajun blend and how much you add. Keep cayenne low for mild, add more if you love heat.
Can I use pre-made Cajun seasoning?
Absolutely. Or mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme to make your own.
Is this recipe family-friendly?
Totally. Reduce cayenne for kid-friendly versions and serve with plain pasta on the side — this family pleaser fits Seafood Recipes For Dinner Families nicely.
Why seafood lovers keep coming back
This pasta gives you the best of multiple worlds: buttery cream, smoky spice, bright citrus, and seafood’s delicate sweetness. It feels indulgent but arrives at the table quickly. It fills bellies and sparks compliments. If you ever wonder what to cook for a dinner that feels like a treat without the fuss, this is your answer.
Final thoughts
Whether you call it Crab Shrimp Pasta, Crab Recipes Pasta, or simply the best easy seafood dinner, this creamy Cajun shrimp-and-crab pasta earns a permanent slot in the recipe rotation. It feeds families, impresses guests, and scales effortlessly. Try it as written, then tweak the spice, swap proteins, or add greens — the formula stays solid. Craving crab tonight? This is one of the tastiest Crab Recipes For Dinner you’ll make.
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Creamy Cajun Shrimp And Crab Pasta — Cajun Seafood Pasta Recipes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A spicy, creamy pasta tossed with juicy shrimp and sweet lump crab meat. Fast to make, bold on flavor, and perfect for a weeknight treat or easy dinner party.
Ingredients
- 8 oz linguine (or your favorite long pasta)
- 1 lb raw shrimp, peeled, deveined and patted dry
- 6 oz lump crab meat (fresh or canned, drained)
- 1 tbsp neutral oil (vegetable or light olive oil)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot or ¼ small yellow onion, finely chopped (optional but recommended)
- 1 to 1½ tsp Cajun seasoning (start light and adjust to taste)
- 1 cup half-and-half (or light cream)
- ¼ cup freshly grated Parmigiano-Reggiano (plus extra for serving)
- 1 Roma tomato, seeds removed and finely diced (or ½ cup halved cherry tomatoes)
- 1–2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice (optional — add off the heat)
- Salt and freshly ground black pepper, to taste
- Reserved pasta cooking water (about ½ cup)
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the linguine until just al dente according to package directions. Reserve about ½ cup of the cooking water, then drain the pasta and set aside.
- Season the shrimp. Toss the shrimp with a pinch of salt, pepper and ½ teaspoon of the Cajun seasoning.
- Sear the shrimp. Warm the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until opaque and pink. Transfer the shrimp to a plate and keep warm.
- Sauté aromatics. Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Sauté the shallot/onion (if using) until softened, about 2 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Build the sauce. Sprinkle in the remaining Cajun seasoning and stir to coat the aromatics. Pour in the half-and-half and bring the mixture to a gentle simmer. Whisk in the grated Parmigiano until the sauce becomes smooth.
- Add crab and tomatoes. Fold in the lump crab meat carefully so it keeps some chunks. Stir in the diced tomato and let everything warm through for 1–2 minutes.
- Combine with pasta. Add the drained pasta to the skillet and toss to combine. If the sauce seems too thick, loosen it with a few tablespoons of the reserved pasta water until it reaches a silky consistency that clings to the noodles.
- Finish and serve. Return the cooked shrimp to the pan for a quick rewarm, then remove the skillet from the heat. Stir in the chopped parsley and the lemon juice (if using — add off heat to avoid curdling). Taste and adjust salt, pepper, or Cajun seasoning. Serve right away with extra Parmigiano on the side.
Notes
- If the sauce looks slightly grainy or separates, stir in a splash more half-and-half or a tablespoon of reserved pasta water off the heat and whisk briskly; that usually brings it back to smooth.
- Avoid overcooking shrimp — they go rubbery fast. Pull them as soon as they turn pink and opaque.
- Want it spicier? Add an extra pinch of cayenne or a few dashes of hot sauce while building the sauce.
- Make-ahead tip: Cook pasta and sauce separately; refrigerate. Reheat gently on the stove, add seafood at the end, and toss with fresh pasta.
