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Cajun Crab Pasta

Cajun Crab Pasta: Creamy Comfort with a Kick of Spice

Cajun Crab Pasta is a comforting dish featuring creamy sauce and sweet crab meat, adapting easily to any spice level.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces fettuccine or linguine can swap for spaghetti or penne
For the Seafood
  • 1 pound lump crab meat check for shells
For the Sauté
  • 2 tablespoons unsalted butter can replace with olive oil
  • 1 tablespoon olive oil can be omitted if using only butter
  • 1 medium onion, finely chopped can use shallots for milder flavor
  • 1 medium red bell pepper, finely chopped green bell pepper is a substitute
  • 3 cloves garlic, minced adjust based on garlic preference
For the Flavor
  • 1.5 tablespoons Cajun seasoning adjust for spice level
  • 0.5 teaspoon smoked paprika increase for stronger flavor
  • 0.5 teaspoon crushed red pepper flakes optional for extra heat
For the Creamy Sauce
  • 1 cup heavy cream can substitute with half-and-half or coconut cream
  • 0.5 cup chicken broth can substitute with vegetable broth
  • 0.5 cup Parmesan cheese, grated nutritional yeast for dairy-free option
  • 1 tablespoon fresh lemon juice lime juice can work as well
For the Finish
  • 2 tablespoons chopped parsley for garnish
  • salt and pepper to taste

Equipment

  • large pot
  • large skillet
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil, add pasta, and cook until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.
  2. In a large skillet, melt butter and olive oil over medium heat. Sauté onion and red bell pepper for 3-4 minutes until softened.
  3. Stir in minced garlic, Cajun seasoning, smoked paprika, and crushed red pepper, cooking for another 1-2 minutes.
  4. Pour in heavy cream and chicken broth, stirring well to combine. Allow to simmer for 5-7 minutes to thicken.
  5. Add Parmesan cheese and lemon juice to the creamy sauce, ensuring it is fully incorporated, and season with salt and pepper.
  6. Gently fold in lump crab meat, warming it through for 2-3 minutes without breaking it apart.
  7. Combine cooked pasta with the sauce in the skillet, tossing until well coated. Adjust consistency with reserved pasta water as needed.
  8. Serve hot, garnished with chopped parsley and additional Parmesan if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, store sauce separately from pasta. Avoid freezing crab meat for best flavor.

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