Ingredients:
For the Seafood:
½ lb shrimp, peeled and deveined
½ lb lump crab meat
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp Cajun seasoning
1 tbsp olive oil
For the Pasta:
12 oz fettuccine or linguine pasta
1 tbsp salt (for boiling water)
For the Creamy Cajun Sauce:
2 tbsp butter
3 cloves garlic, minced
½ small onion, diced
1 cup heavy cream
½ cup chicken broth
½ cup Parmesan cheese, grated
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional, for extra spice)
½ cup diced tomatoes
½ cup spinach or parsley, chopped
For Garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain and set aside, reserving ½ cup pasta water.
Sear the Seafood:
Season shrimp with salt, black pepper, smoked paprika, and Cajun seasoning.
Heat olive oil in a skillet over medium-high heat.
Sear shrimp for 2-3 minutes per side until pink and opaque.
Remove from skillet and set aside.
Gently fold crab meat into the shrimp mixture and set aside.
Make the Creamy Cajun Sauce:
In the same skillet, melt butter over medium heat.
Sauté garlic and onions until fragrant and translucent.
Stir in Cajun seasoning, smoked paprika, salt, black pepper, and red pepper flakes.
Pour in heavy cream and chicken broth, stirring to combine.
Simmer for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese, diced tomatoes, and spinach.
Let simmer for 2 more minutes, stirring occasionally.
Combine Everything:
Add the cooked pasta to the sauce, tossing to coat.
If the sauce is too thick, add reserved pasta water, a little at a time.
Gently fold in shrimp and crab meat, ensuring everything is well-coated.
Serve:
Garnish with fresh parsley and extra Parmesan cheese.
