Ingredients:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 white onion, chopped
1 rib celery, diced
2 Tbsp butter
2 Tbsp Cajun seasoning, divided
3 cloves fresh garlic, chopped
3 Tbsp all-purpose flour
2 cups heavy cream (or half and half for a lighter option)
1 cup chicken or seafood broth
1/2 lb shrimp, peeled and deveined
1/2 lb crab meat (fresh or imitation)
Salt and black pepper to taste
8 oz fettuccine or linguine pasta (or pasta of choice)
Fresh parsley, chopped (for garnish)
Optional: Parmesan cheese for serving
Instructions:
1. Prepare the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
2. Sauté the Vegetables:
In a large skillet over medium heat, melt the butter.
Add the red bell pepper, yellow bell pepper, onion, and celery. Sauté for 4-5 minutes, or until softened.
Add 1 Tbsp Cajun seasoning and chopped garlic. Stir well and cook for another minute until the garlic is fragrant.
3. Make the Roux:
Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes, until the flour is lightly golden.
4. Create the Creamy Sauce:
Gradually add the chicken or seafood broth, stirring constantly to prevent lumps.
Once the mixture begins to thicken, slowly pour in the heavy cream, continuing to stir until a smooth, creamy sauce forms.
Add the remaining 1 Tbsp Cajun seasoning, salt, and black pepper to taste. Simmer the sauce for 5-6 minutes, stirring occasionally.
5. Add the Shrimp and Crab:
Add the shrimp to the sauce and cook for 3-4 minutes, or until pink and opaque.
Gently fold in the crab meat, being careful not to break it up too much.
6. Combine Pasta and Sauce:
Add the cooked pasta to the skillet, tossing gently to coat the pasta in the creamy Cajun sauce.
7. Serve:
Garnish with fresh parsley and Parmesan cheese if desired.
Enjoy immediately while hot!
This Shrimp & Crab Pasta with Creamy Cajun Sauce is perfect for a hearty and flavorful meal with a bit
of spice! Let me know if you’d like tips on adjusting the spiciness or other variations.
