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–+ servings
Cajun Crab Pasta

Creamy Cajun Crab Pasta for a Cozy Night In

This Cajun Crab Pasta brings bold flavors of Louisiana to your table with creamy pasta and tender lump crab meat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz fettuccine or linguine can swap with spaghetti or penne
For the Sauce
  • 2 tablespoons unsalted butter can replace with more olive oil
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped can be substituted with shallots
  • 1 medium red bell pepper, finely chopped green bell pepper works as a substitute
  • 3 cloves garlic, minced fresh is best, garlic powder can be an option
  • 1.5 tablespoons Cajun seasoning adjust based on heat preference
  • 0.5 teaspoon smoked paprika optional but recommended
  • 0.5 teaspoon crushed red pepper flakes omit for a milder impact
  • 1 cup heavy cream substitute with half-and-half or dairy-free cream
  • 0.5 cup chicken broth vegetable broth can be used
  • 0.5 cup Parmesan cheese, grated vegan Parmesan is a suitable alternative
  • 1 tablespoon fresh lemon juice lime juice works for a different zing
  • 2 tablespoons chopped parsley, for garnish green onions can be an alternative
For Serving
  • garlic bread
  • crisp green salad

Equipment

  • Large pot
  • skillet
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of fettuccine or linguine, cooking until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining and setting the pasta aside.
  2. In a spacious skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat until bubbling. Add 1 finely chopped onion and 1 finely chopped red bell pepper, sautéing for 3-4 minutes until softened. Stir in 3 minced garlic cloves, 1 ½ tablespoons of Cajun seasoning, and ½ teaspoon of smoked paprika. Cook for another 1-2 minutes until fragrant.
  3. Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring to combine. Increase heat to bring the mixture to a gentle simmer, then add ½ cup of grated Parmesan cheese and 1 tablespoon of fresh lemon juice. Let it bubble for about 5-7 minutes, stirring occasionally until sauce thickens slightly.
  4. Carefully fold in 1 lb of lump crab meat into the sauce, lowering the heat to keep it gentle. Warm through for 2-3 minutes, being cautious not to overcook the crab.
  5. Add the cooked pasta to the skillet, tossing gently to coat with the sauce. If the sauce is too thick, gradually incorporate some reserved pasta water until desired consistency is achieved.
  6. Transfer your Cajun Crab Pasta to serving plates, garnishing with 2 tablespoons of chopped parsley and additional grated Parmesan. Serve hot alongside garlic bread and a crisp green salad.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 24gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Use fresh, high-quality lump crab meat for the best flavor. Adjust Cajun seasoning based on spice tolerance, and don’t forget to reserve pasta water for the sauce.

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