shrimp & crab pasta with creamy cajun sauce
Shrimp and crab pasta with creamy Cajun sauce offers a rich, spicy, and satisfying meal full of bold flavors. This versatile recipe is perfect for impressing guests or enjoying a comforting dinner at home.
Ingredients
- 1 pound shrimp cleaned and deveined
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon Cajun seasoning
- 1 cup half-and-half
- 2 tablespoons butter
- 2 cloves garlic minced
- Chopped parsley a few sprigs
- 1 Roma tomato finely diced
- ¼ cup Parmigiano Reggiano cheese
- 1 tablespoon lemon juice optional
- Salt and pepper to taste
Instructions
- Pat the cleaned shrimp dry with a paper towel, then season with a few pinches of salt, pepper, and ½ teaspoon Cajun seasoning.
- Cook the linguine according to package instructions and set it aside.
- Heat a large pan over medium heat.
- Add the oil and butter to the pan.
- Place the shrimp in a single layer and add the minced garlic. Cook for 2 minutes, then flip the shrimp and cook for another 1-2 minutes, or until they turn pink and are fully cooked.
- Pour in the half-and-half and add the Parmigiano Reggiano.
- Bring the mixture to a gentle boil, whisking continuously for about 2 minutes.
- Turn off the heat.
- Add the cooked pasta to the pan.
- Stir in the diced tomato, chopped parsley, and the remaining ½ teaspoon Cajun seasoning.
- Squeeze in the lemon juice, if desired. Be cautious, as lemon juice can cause dairy to curdle. Adding it with the heat off reduces this risk and enhances the flavor.
- Mix everything well; the sauce will continue to thicken as it cools.
- If the sauce becomes too thick or clumpy, add a splash of half-and-half to restore its creamy texture.
- Serve immediately and enjoy!