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Quick and Creamy Cajun Crab Pasta

Close-up of a white bowl filled with creamy crab pasta, topped generously with flaked crab meat and fresh parsley.
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Make this restaurant-style crab pasta that features a rich, creamy sauce with a touch of Cajun spice. It is a simple seafood pasta perfect for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound lump crab meat (or imitation crab)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Cajun seasoning (adjust to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the crab meat to the skillet and sauté gently for 1-2 minutes. Do not overcook the crab.
  4. If using, pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Reduce the heat to low.
  6. Stir in the Cajun seasoning, salt, and pepper. Let the sauce cook for 3 to 5 minutes, allowing it to thicken slightly.
  7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  8. Add the cooked pasta to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Stir in half of the fresh parsley.
  10. Serve the crab pasta immediately, garnished with the remaining fresh parsley.

Notes

  • For a spicier dish, increase the amount of Cajun seasoning or add a pinch of red pepper flakes with the garlic.
  • If you skip the white wine, use an extra 1/4 cup of chicken broth or pasta water in its place.
  • This recipe works well with both real lump crab meat for a gourmet feel or imitation crab for a budget-friendly option.

Nutrition

Find it online: https://completelyyummy.com/quick-creamy-cajun-crab-pasta/