why make this recipe
Shrimp & crab pasta with creamy Cajun sauce is a fantastic dish for those who love seafood and rich flavors. This recipe combines tender shrimp, creamy sauce, and a hint of Cajun spice, making every bite a delightful experience. It’s perfect for a weeknight dinner or a special occasion, and it’s surprisingly easy to prepare. You get the taste of fine dining at home, and it impresses friends and family alike.
how to make shrimp & crab pasta with creamy cajun sauce
Ingredients
- 1 pound shrimp (cleaned and deveined)
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon Cajun seasoning
- 1 cup half-and-half
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Chopped parsley (a few sprigs)
- 1 Roma tomato (finely diced)
- ¼ cup Parmigiano Reggiano cheese
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Directions
- Pat the cleaned shrimp dry with a paper towel. Season them with salt, pepper, and ½ teaspoon Cajun seasoning.
- Cook the linguine according to package instructions and set it aside.
- Heat a large pan over medium heat. Add the oil and butter to the pan.
- Place the shrimp in a single layer and add the minced garlic. Cook for 2 minutes, then flip the shrimp and cook for another 1-2 minutes, or until they turn pink and fully cooked.
- Pour in the half-and-half and add the Parmigiano Reggiano. Bring the mixture to a gentle boil, whisking continuously for about 2 minutes.
- Turn off the heat and add the cooked pasta to the pan.
- Stir in the diced tomato, chopped parsley, and the remaining ½ teaspoon Cajun seasoning.
- Squeeze in the lemon juice if you desire. Be cautious, as lemon juice can curdle dairy. Adding it with the heat off reduces this risk and enhances flavor.
- Mix everything well; the sauce will thicken as it cools. If the sauce becomes too thick or clumpy, add a splash of half-and-half to restore its creamy texture.
- Serve immediately and enjoy!
how to serve shrimp & crab pasta with creamy cajun sauce
Serve this delicious dish hot, garnished with extra chopped parsley and a sprinkle of grated Parmigiano Reggiano cheese. You can also add a slice of crusty bread on the side to help soak up the creamy sauce. This makes for a delightful meal that everyone will love.
how to store shrimp & crab pasta with creamy cajun sauce
To store any leftovers, place the cooled pasta in an airtight container and store it in the refrigerator. It will stay fresh for up to 2-3 days. When you are ready to enjoy it again, reheat it gently on the stove or in the microwave, adding a splash of half-and-half if needed to maintain creaminess.
tips to make shrimp & crab pasta with creamy cajun sauce
- For the best flavor, make sure your shrimp are fresh. If using frozen, thaw them completely before cooking.
- You can adjust the Cajun seasoning to your taste. If you like it spicier, feel free to add more!
- Stirring continuously when adding half-and-half helps prevent curdling.
- If you want more protein, you can add crab meat along with the shrimp.
variation
For a different take, consider adding vegetables such as bell peppers or spinach to the dish. They can add extra flavor and nutrition while complementing the seafood nicely.
FAQs
1. Can I use frozen shrimp?
Yes, frozen shrimp works fine! Just make sure to thaw them completely before cooking.
2. What can I substitute for half-and-half?
You can use heavy cream or a mixture of milk and butter as a substitute for half-and-half.
3. How can I make this dish gluten-free?
Use gluten-free pasta instead of linguine to make a gluten-free version of this dish.
Shrimp & Crab Pasta with Creamy Cajun Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
- Diet: Seafood
Description
A delightful seafood dish combining shrimp and a rich, creamy Cajun sauce, perfect for any occasion.
Ingredients
- 1 pound shrimp (cleaned and deveined)
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon Cajun seasoning
- 1 cup half-and-half
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Chopped parsley (a few sprigs)
- 1 Roma tomato (finely diced)
- ¼ cup Parmigiano Reggiano cheese
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Pat the cleaned shrimp dry with a paper towel. Season them with salt, pepper, and ½ teaspoon Cajun seasoning.
- Cook the linguine according to package instructions and set it aside.
- Heat a large pan over medium heat. Add the oil and butter to the pan.
- Place the shrimp in a single layer and add the minced garlic. Cook for 2 minutes, then flip the shrimp and cook for another 1-2 minutes, or until they turn pink and fully cooked.
- Pour in the half-and-half and add the Parmigiano Reggiano. Bring the mixture to a gentle boil, whisking continuously for about 2 minutes.
- Turn off the heat and add the cooked pasta to the pan.
- Stir in the diced tomato, chopped parsley, and the remaining ½ teaspoon Cajun seasoning.
- Squeeze in the lemon juice if you desire. Be cautious, as lemon juice can curdle dairy. Adding it with the heat off reduces this risk and enhances flavor.
- Mix everything well; the sauce will thicken as it cools. If the sauce becomes too thick or clumpy, add a splash of half-and-half to restore its creamy texture.
- Serve immediately and enjoy!
Notes
For best flavor, use fresh shrimp and adjust Cajun seasoning for desired spice level. Add crab meat for more protein.