Ingredients:

  • 1 pound (454g) pasta (linguine, fettuccine)
  • 4 quarts (4 liters) water
  • 1 tablespoon (15ml) salt
  • 1 pound (454g) large shrimp, peeled and deveined
  • 8 ounces (227g) lump crab meat, picked over for shells
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 2 cups (473ml) milk
  • 1 cup (237ml) heavy cream
  • 1/2 cup (118ml) chicken broth
  • 2 tablespoons (30ml) Cajun seasoning blend
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup (packed) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Drain, reserving about 1 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add the shrimp and garlic and cook until the shrimp are pink and opaque, about 3-5 minutes. Season with salt and pepper. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until a smooth, golden roux forms (about 2-3 minutes).
  4. Gradually whisk in the milk, heavy cream, and chicken broth into the roux. Continue whisking until the sauce is smooth and begins to thicken.
  5. Stir in the Cajun seasoning and cayenne pepper (if using). Reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir in the Parmesan cheese until melted and the sauce is smooth and creamy.
  6. Add the cooked shrimp and crab meat to the sauce and heat through. Toss the cooked pasta with the sauce, adding a little reserved pasta water if needed to reach desired consistency. Garnish with fresh parsley and serve immediately.