Creamy Cajun Seafood Boil Pasta
This creamy Cajun seafood boil pasta is made with tender shrimp, lump crab, and rich garlic butter sauce tossed with linguine. A bold Southern-inspired seafood dinner ready in 30 minutes.
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: SOUTHERN | CAJUN
Ingredients
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12 oz linguine or fettuccine
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1 lb large shrimp, peeled and deveined
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1 cup lump crab meat
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4–6 tablespoons seafood boil sauce (garlic butter style)
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3 cloves garlic, minced
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½ cup heavy cream (optional for creamy version)
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½ cup freshly grated Parmesan
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1 tablespoon lemon juice
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½ teaspoon Cajun seasoning (optional)
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Salt and black pepper, to taste
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2 tablespoons chopped fresh parsley
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
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Heat 2 tablespoons seafood boil sauce in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
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In the same skillet, add remaining seafood boil sauce and minced garlic. Cook 30 seconds until fragrant.
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Stir in heavy cream (if using) and simmer 2–3 minutes.
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Add Parmesan and stir until melted. If needed, loosen sauce with reserved pasta water.
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Return shrimp to the skillet along with crab meat. Add cooked pasta and lemon juice. Toss gently to coat.
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Season with Cajun seasoning, salt, and pepper to taste. Garnish with fresh parsley and serve warm.
Notes
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For a lighter version, skip the heavy cream and use pasta water only.
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Add corn kernels or sliced smoked sausage for a true seafood boil twist.
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Do not overcook shrimp — they cook quickly.
Nutrition
- Calories: 620
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 55g
- Protein: 38g
- Cholesterol: 210mg