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
Scale
- 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.