Ingredients:

  • 14 oz (400 g) Linguine or Fettuccine pasta
  • 2 Tbsp coarse salt (for boiling water)
  • 1 lb (450 g) Large Shrimp (21/25 count), peeled and deveined, tails removed
  • 8 oz (225 g) Lump Crab Meat, fully drained
  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 1/2 tsp Cajun Seasoning (divided)
  • 4 Tbsp (60 g) Unsalted Butter
  • 1/4 cup (30 g) All-Purpose Flour
  • 1 medium Yellow Onion, finely diced
  • 1 stalk Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 cup (240 ml) Chicken or Seafood Stock (low sodium)
  • 1 1/2 Tbsp Salt-Free Cajun Seasoning Blend
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Cayenne Pepper
  • 1 1/2 cups (360 ml) Heavy Cream
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese
  • 1/4 cup (15 g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Start the pasta water: Bring a large pot of water to a rolling boil and season generously with salt. Add the linguine and cook until al dente (usually 1 minute less than package directions). Reserve about 1 1/2 cups (360 ml) of the starchy pasta water before draining the noodles.
  2. Sear the Shrimp: Pat the shrimp dry and toss lightly with oil and a pinch of Cajun seasoning. Heat a large skillet over medium-high heat. Add the seasoned shrimp and sear for 1–2 minutes per side, until pink but only about 80% cooked. Remove the shrimp immediately and transfer to a clean bowl.
  3. Build the Roux and Sauté the Trinity: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion, celery, and bell pepper (the holy trinity). Cook for 5–7 minutes until softened. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to create a light blonde roux. Stir in the minced garlic, thyme, and remaining spices (Cajun seasoning, paprika, cayenne) and cook for 30 seconds until fragrant.
  4. Finish the Sauce: Slowly whisk in the low-sodium stock, scraping up any browned bits. Bring the mixture to a simmer until slightly thickened. Whisk in the heavy cream. Reduce the heat to low and simmer gently for 3–5 minutes until the sauce coats the back of a spoon. Remove the skillet from the heat, stir in the grated Parmesan cheese until melted and smooth, and adjust for salt.
  5. Combine and Serve: Gently fold in the partially cooked shrimp and the drained crab meat. Warm through gently for 1–2 minutes. Add the reserved linguine to the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the sauce nicely clings to the noodles. Transfer to serving bowls and garnish generously with fresh parsley.