Shrimp and Crab Pasta With Creamy Cajun Sauce Recipe

Few dishes embody the bold flavors of the American South quite like a well-crafted seafood pasta drenched in a creamy Cajun sauce. Combining the natural sweetness of shrimp and crab with the deep, smoky heat of Cajun spices, this dish captures the spirit of Louisiana’s culinary heritage while offering the comforting luxury of a creamy pasta. It’s a recipe that fuses land and sea, spice and cream, elegance and heartiness—all in one unforgettable plate.

Whether you’re looking to impress guests with a gourmet meal or simply indulging in a weekend culinary project, Shrimp and Crab Pasta with Creamy Cajun Sauce is a dish that elevates any dining experience. The combination of tender shrimp, succulent crab meat, and al dente pasta—coated in a rich, spicy cream sauce—delivers complexity in every bite. This is not just a recipe; it’s a journey through Southern flavors, with layers of taste and texture that make it worthy of a special occasion, yet approachable enough for any home cook.

The origins of Cajun cuisine trace back to the French-speaking Acadians who settled in Louisiana after being exiled from Canada in the 18th century. Over time, their rustic, rural cooking traditions merged with the local ingredients of the American South—seafood, rice, spices, and vegetables—to create the deeply flavorful, soulful dishes we know today. This pasta dish honors that heritage, blending traditional Cajun seasonings with modern elements like cream and Parmesan to achieve a balance of spice and richness that is both nostalgic and contemporary.

What makes this recipe particularly special is its versatility. You can adjust the heat to suit your taste, use fresh or frozen seafood depending on availability, and even swap out the pasta shape based on preference. While the sauce is indulgent, it’s also balanced, thanks to the acidity of white wine, the brightness of lemon, and the aromatic foundation of garlic, onion, and bell pepper—known in Cajun cooking as the “holy trinity.”

In this guide, you’ll find everything you need to recreate this dish at home, from selecting the best seafood and pasta to mastering the creamy Cajun sauce. Whether you’re a seasoned cook or a culinary novice, this step-by-step recipe will walk you through each stage with detailed instructions, tips, and optional variations to make it your own.

Get ready to bring the bold, briny flavors of the Gulf Coast into your kitchen. This Shrimp and Crab Pasta with Creamy Cajun Sauce is more than just a meal—it’s a celebration of culture, flavor, and the timeless pleasure of good food shared with people you love.

Ingredients

Before diving into the step-by-step instructions, ensure you have all the ingredients ready. Mise en place—preparing and organizing your ingredients ahead of time—is key to a smooth cooking experience.

For the Pasta:

• 1 pound (450g) fettuccine, linguine, or penne pasta

• 1 tablespoon kosher salt (for pasta water)

• 1 tablespoon olive oil (optional, to prevent sticking)

For the Seafood:

• 1 pound (450g) large shrimp, peeled and deveined (tails on or off, per preference)

• 8 ounces (225g) lump crab meat (fresh, canned, or thawed from frozen)

• 1 tablespoon Cajun seasoning (store-bought or homemade)

• 1 tablespoon lemon juice (freshly squeezed)

• 1 tablespoon olive oil or butter (for sautéing)

For the Cajun Cream Sauce:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 1 small green bell pepper, finely diced

• 1 small red bell pepper, finely diced

• 4 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1/2 to 1 teaspoon cayenne pepper (adjust for heat preference)

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1/2 teaspoon kosher salt (adjust to taste)

• 1 tablespoon all-purpose flour

• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• 1 1/2 cups heavy cream

• 1/2 cup chicken broth or seafood stock

• 1/2 cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

Step 1: Cook the Pasta

1. Boil the water
   Fill a large pot with water, add a tablespoon of salt, and bring it to a rolling boil over high heat. The salt enhances the pasta’s flavor from the inside out.

2. Cook the pasta
   Add your chosen pasta to the boiling water. Stir gently to prevent sticking. Cook according to the package instructions until al dente—firm to the bite, usually 9–11 minutes depending on the shape.

3. Reserve pasta water
   Before draining the pasta, scoop out about 1 cup of the starchy cooking water. This may be used later to adjust the sauce’s consistency.

4. Drain and set aside
   Drain the pasta and toss with a little olive oil to prevent sticking. Cover and keep warm.

Tip: If preparing ahead, you can rinse the pasta under cool water to stop the cooking, then toss with oil. Reheat briefly with a splash of hot water or sauce when ready to serve.

Step 2: Season and Sear the Shrimp

1. Season the shrimp
   In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning and the lemon juice. Let it sit for 5–10 minutes while you prepare your skillet.

2. Heat the pan
   In a large skillet or sauté pan, heat 1 tablespoon of olive oil or butter over medium-high heat.

3. Sear the shrimp
   Add the shrimp in a single layer. Sear for 1–2 minutes per side, until opaque and lightly browned. Be careful not to overcook; shrimp become rubbery when overdone.

4. Transfer and rest
   Remove the shrimp from the pan and set aside. They will be returned to the sauce later.

Tip: For deeper flavor, do not overcrowd the pan. Sear in batches if needed.

Step 3: Prepare the Cajun Cream Sauce Base

1. Sauté the aromatics
   In the same pan, reduce the heat to medium. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Once melted, add the diced onion and both bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

2. Add the garlic and spices
   Stir in the minced garlic, smoked paprika, cayenne, thyme, oregano, black pepper, and salt. Cook for 30 seconds to 1 minute, just until fragrant.

Tip: The spices can burn quickly—stir constantly during this step and don’t walk away from the pan.

3. Deglaze with wine
   Pour in the white wine, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes to allow the alcohol to cook off, leaving behind a subtle acidity that balances the creaminess of the dish.

Step 4: Build the Creamy Cajun Sauce

1. Create a roux
   Sprinkle 1 tablespoon of flour into the pan and stir to coat the vegetables. Cook for 1–2 minutes to eliminate the raw flour taste. The mixture will begin to thicken.

2. Add cream and broth
   Slowly pour in the heavy cream and chicken broth, whisking constantly to combine. Bring the mixture to a gentle simmer.

3. Add Parmesan
   Stir in the grated Parmesan cheese. Continue to simmer the sauce for 5–7 minutes, or until it thickens enough to coat the back of a spoon. Stir frequently to prevent sticking or scorching.

Optional: For a deeper seafood flavor, substitute chicken broth with seafood stock or clam juice.

Step 5: Combine the Seafood and Pasta

1. Add the crab meat
   Gently fold the lump crab meat into the sauce. Be careful not to break up the pieces too much.

2. Return the shrimp
   Add the cooked shrimp back into the pan. Let them warm through in the sauce for 2–3 minutes.

3. Taste and adjust
   Taste the sauce and adjust the seasoning if needed—more salt, pepper, lemon juice, or Cajun spice, depending on your palate.

4. Toss the pasta
   Add the cooked pasta to the sauce. Use tongs or a large spoon to mix gently until the noodles are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 6: Serve and Garnish

1. Plate the dish
   Use tongs or a pasta spoon to portion the pasta into bowls or plates, making sure each serving gets a good mix of shrimp, crab, and sauce.

2. Garnish
   Sprinkle with freshly chopped parsley and a light dusting of Parmesan if desired. Serve with lemon wedges on the side for a bright, fresh contrast to the creamy sauce.

3. Optional additions

   • Add a dash of hot sauce for extra heat.

   • Serve with crusty bread or garlic toast for sopping up the sauce.