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Creamy Cajun Crab Pasta

This Creamy Cajun Crab Pasta is rich, spicy, and indulgent! A luscious seafood pasta with a smoky Cajun cream sauce that’s quick and easy to make.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Cajun, Seafood, Southern
Keyword: Creamy, Easy, Pasta, Quick, Seafood, Spicy
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta dried or fresh
  • 1 lb lump crab meat fresh or canned, no shell bits
  • 2 tbsp olive oil extra virgin
  • 1 small onion diced (yellow or white)
  • 3 cloves garlic minced
  • 1 bell pepper diced, any color
  • 1 cup heavy cream
  • 1 cup chicken broth low-sodium
  • 2 tsp Cajun seasoning
  • salt and pepper to taste
  • chopped parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper; cook 3 more minutes until fragrant and slightly softened.
  • Pour in 1 cup chicken broth and bring to a simmer. Stir in 1 cup heavy cream and 2 teaspoons Cajun seasoning. Let sauce bubble gently for about 5 minutes until slightly thickened and flavors meld. Season with salt and pepper to taste.
  • Gently fold in 1 lb lump crab meat, being careful not to break up the chunks. Warm the crab through in the sauce for 2-3 minutes.
  • Add cooked fettuccine to the skillet and toss gently to coat evenly in the creamy Cajun crab sauce. Add reserved pasta water a splash at a time if sauce is too thick.
  • Sprinkle chopped parsley over the top for freshness and serve immediately with crusty bread or a green salad.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Sharp Knife
  • Measuring Cups and Spoons
  • Wooden spoon or silicone spatula

Notes

  • Be gentle when folding in the crab to keep the lumps intact.
  • Adjust the spice by adding cayenne pepper or hot sauce if desired.
  • Use low-sodium chicken broth to control saltiness.
  • Reserve pasta water to adjust sauce consistency perfectly.
  • Substitute heavy cream with coconut cream for a dairy-free version.