Description
A rich and creamy Cajun crab pasta with fresh lump crab meat, perfect for impressing guests or family.
Ingredients
- 12 oz fettuccine or linguine
- 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
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 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 the 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 chopped onion and red bell pepper, cooking for 3-4 minutes until softened. Stir in the minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Make the creamy Cajun sauce: Pour in the heavy cream and chicken broth, stirring well to combine. Bring the sauce to a gentle simmer. Stir in the Parmesan cheese and lemon juice, allowing the sauce to thicken for 5-7 minutes. Season with salt and pepper to taste.
- Add the crab meat: Gently fold in the crab meat, being careful not to break it up too much. Let the crab warm through in the sauce for 2-3 minutes.
- Combine pasta with sauce: Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce is too thick, add reserved pasta water until reaching desired consistency.
- Serve: Garnish with chopped parsley and extra Parmesan cheese. Serve hot with garlic bread or a fresh salad.
Notes
For extra richness, consider stirring in a dollop of cream cheese into the sauce. Always use fresh lump crab meat for the best flavor.
