Shrimp & Crab Pasta with Creamy Cajun Sauce (Printable Format)

A decadent pasta dish featuring jumbo shrimp and lump crabmeat in a rich, creamy Cajun-spiced sauce with colorful bell peppers. Perfect for special occasions or date night.

# What You'll Gather:

01 - 1 red bell pepper, chopped
02 - 1 yellow bell pepper, chopped
03 - 1/2 white onion, chopped
04 - 1 rib celery, chopped
05 - 2 tablespoons of butter
06 - 2 tablespoons of Cajun seasoning, divided
07 - 3 cloves of fresh garlic, chopped
08 - 3 tablespoons of flour
09 - 1 pound of spaghetti pasta
10 - Salt, to taste
11 - 1 cup of reserved pasta water
12 - 1 cup of heavy cream
13 - 2 cups of fresh grated parmesan
14 - 2 teaspoons of black pepper
15 - 1 teaspoon of garlic powder
16 - 1 pound of jumbo shrimp, peeled & deveined
17 - 1/2 pound of lump crabmeat

# Step-by-Step Instructions:

01 - Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package directions, usually 8-10 minutes. Before draining, scoop out 1 cup of the pasta water and set aside. Drain the pasta.
02 - While the pasta cooks, chop the red and yellow bell peppers, onion, and celery into small, even pieces. Mince the garlic cloves.
03 - In a large, deep skillet or pan, melt the butter over medium heat. Add the chopped bell peppers, onion, and celery. Sauté until the vegetables begin to soften, about 5-6 minutes. Sprinkle in 1 tablespoon of Cajun seasoning and add the chopped garlic. Continue cooking for another minute until fragrant.
04 - Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken your sauce.
05 - Slowly pour in the reserved pasta water while stirring constantly to prevent lumps. Then gradually add the heavy cream, continuing to stir. Bring the mixture to a gentle simmer and add the grated parmesan cheese, black pepper, and garlic powder. Stir until the cheese is melted and the sauce is smooth and creamy.
06 - In a separate skillet, melt a bit more butter over medium-high heat. Season the shrimp with the remaining tablespoon of Cajun seasoning and add them to the hot skillet. Cook for about 2 minutes per side until they turn pink and opaque. Be careful not to overcook them.
07 - Add the cooked shrimp to the creamy sauce. Gently fold in the lump crabmeat, being careful not to break up the chunks too much. Let everything heat through for just a minute or two.
08 - Add the cooked spaghetti to the sauce and toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash more pasta water to loosen it up. Taste and adjust seasonings if needed.
09 - Divide the pasta among four plates or bowls, making sure to evenly distribute the seafood. Garnish with additional grated parmesan and fresh herbs if desired. Serve immediately while hot.

# Important Tips:

01 - For a lighter version, you can substitute half-and-half for the heavy cream.
02 - Customize the spice level by adjusting the amount of Cajun seasoning to your taste.
03 - Serve with crusty bread or a fresh side salad to complete the meal.
04 - Look for fresh lump crabmeat in the refrigerated seafood section of your grocery store.

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