Ingredients:

  • 1 pound (450g) pasta (linguine or fettuccine recommended)
  • 8 quarts (8 liters) water
  • 2 tablespoons (30ml) salt
  • 1 pound (450g) large shrimp, peeled and deveined
  • 8 ounces (225g) lump crab meat, picked over for shells
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15g) butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (120ml) diced onion
  • 1/2 cup (120ml) diced bell pepper (red or green)
  • 1/4 cup (60ml) diced celery
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) all-purpose flour
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 teaspoons Cajun seasoning (store-bought or homemade)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Lemon wedges for serving

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
  2. Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Add crab meat and heat through gently, about 1 minute. Sprinkle with salt, pepper, and lemon juice. Remove shrimp and crab from the skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Stir in heavy cream, tomato paste, Worcestershire sauce, Cajun seasoning, and cayenne pepper (if using). Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes. Season with salt and black pepper to taste.
  4. Add the cooked pasta, shrimp & crab pasta with cajun sauce, to the skillet with the Cajun sauce. Toss gently to coat. Garnish with fresh parsley and serve immediately with lemon wedges.