Description
A rich and creamy Cajun crab pasta that brings the flavors of the sea to your table with a blend of spices and delicate fettuccine.
Ingredients
- 12 oz fettuccine or linguine (or pasta of your choice)
- 1 lb lump crab meat (picked over for shells)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3 cloves garlic (minced)
- 1 ½ tablespoons Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan cheese (grated)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
- Salt and pepper to taste
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later if needed.
- Sauté vegetables and aromatics: In a large skillet, heat the butter and olive oil over medium heat. Add the onion and red bell pepper, cooking for 3-4 minutes until softened. Stir in the garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes.
- Make the creamy Cajun sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese and lemon juice. Allow to thicken for 5-7 minutes while stirring occasionally.
- Add the crab meat: Gently fold in the crab meat, warming through in the sauce for 2-3 minutes.
- Combine pasta with sauce: Toss the cooked pasta in the creamy Cajun sauce. Add reserved pasta water to adjust consistency if needed.
- Serve: Garnish with chopped parsley and extra Parmesan cheese. Serve hot, ideally with garlic bread or a fresh salad.
Notes
For best results, use fresh ingredients and adjust spices to your taste.
