Louisiana Low Country Delight Creamy Cajun Shrimp Crab Linguine

Q: I’m watching my waistline; can I make this Louisiana Low Country Delight a bit lighter?

While the original recipe is unapologetically rich—a true 'naughty but nice' experience—you can certainly lighten it up. Substitute the heavy cream (double cream) with evaporated milk or half-and-half (single cream), but ensure you keep the heat very low during the simmering stage to prevent it from splitting. You can also reduce the amount of butter used for the roux and swap the Parmesan for a hard, low-fat alternative, though this will slightly alter the final decadent mouthfeel.

Best Creamy Cajun Shrimp Crab Pasta with Louisiana Style Linguine

By Emily CollinsOctober 6, 2025

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4.33 (3 Ratings)

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Ready for a Cozy Bowl of Coastal Bliss?

Oh my gosh, are you ready for the ultimate comfort food? I was totally craving something rich and exciting last week.

I decided to make my signature Shrimp & Crab Pasta with a secret ingredient pure love! This dish is seriously the only sunshine you need on a miserable day.

It’s warm, luxurious, and tastes like a mini holiday in a bowl.

Deep Southern Flavour, Dinner Dash Speed

This isn't just any seafood dish. It’s a full-on flavour celebration. We are channeling proper Gulf Coast cooking right here.

This is classic Louisiana seafood linguine , adapted for your busy weeknight schedule. I learned this technique from a chef in New Orleans.

The whole thing starts by sautéing the holy trinity recipe ingredients that’s the flavour base! That trinity is the secret to this amazing creamy Cajun shrimp linguine recipe .

It is soul food, but made fast.

Honestly, I used to think rich Crab Shrimp Pasta took hours. Nope! This is a Quick 45 minute shrimp dinner , start to finish.

You can easily pull this off after work, you know? The only slightly tricky bit is mastering the roux for seafood pasta .

But once you master that thickener, you're a sauce superstar. It's totally worth the five minutes of stirring, promise!

The Magic of the Velvety Sauce

What makes this dish truly addictive is the sauce. You learn exactly how to make creamy crab pasta sauce that coats every single noodle perfectly.

We rely on heavy cream for that incredible velvet texture. This Shrimp and crab fettuccine with heavy cream feels decadent, yet it’s totally manageable.

We are making Cajun Shrimp And Crab Pasta , so we need that spicy depth. We also use the best lump crab meat pasta deserves.

You get those big, sweet chunks in every mouthful. It’s packed with protein and omega-3s, so you can feel good while you devour it.

It’s fancy enough for dinner guests, but easy enough for Friday movie night. Grab your apron, because it’s time to look at the ingredients list for this flavour bomb!

Ready to Cook? Ingredients & Equipment Rundown

Right, let’s get into the stuff you actually need! I’m talking about the goodies for our delicious Shrimp & Crab Pasta with that gorgeous sauce.

Honestly, this whole process is super fast we are aiming for that Quick 45 minute shrimp dinner , right? This section is just about grabbing the absolute best bits before we start cooking.

The Seafood Star Power: Getting the Best Crab Shrimp Pasta

When you make a fancy meal like this Crab Shrimp Pasta , quality matters, especially with seafood. You want the flavour to shine!

For the shrimp, grab 1 pound ( 450 g ) of large shrimp (21/25 count). Peel and devein them first.

Pat them dry, too. That helps them sear. For the crab? You absolutely must go for 8 ounces ( 225 g ) of lump crab meat .

Trust me, using the Best lump crab meat pasta deserves that good stuff. Avoid the shredded stuff here. Those beautiful lumps make the dish feel so luxurious.

Building the Flavour Foundation: Holy Trinity & The Roux

Okay, the sauce is everything here. This is what makes it true Louisiana seafood linguine .

First, we need the foundation, those famous holy trinity recipe ingredients : one medium yellow onion, one celery stalk, and one green bell pepper.

Dice all of these up fine . I learned the hard way that if you don't chop these tiny, they feel chunky in the final sauce.

Don't skip these aromatics!

You also need 4 tablespoons ( 60g ) of unsalted butter and 1/4 cup (30g) of all-purpose flour. That tiny bit of flour helps you learn How to make creamy crab pasta sauce .

That flour and-butter mix is the quick Roux for seafood pasta that thickens everything up perfectly. Whisking is key here!

Spices, Cream, and That Decadent Finish

We need that kick! Grab 1 1/2 Tablespoons (22g) of salt free Cajun seasoning blend. If you want proper Cajun Shrimp And Crab Pasta , use the good seasoning! Using salt free lets you control the final sodium, which is important since Parmesan adds a lot.

The true richness comes from the dairy. Don't skimp on 1 1/2 cups ( 360 ml ) of Heavy Cream .

This is non-negotiable for the perfect texture in our Shrimp and crab fettuccine with heavy cream . Seriously, trying to use milk just doesn't get you that dreamy, rich finish you crave in a Creamy Cajun shrimp linguine recipe .

Finish it off with grated Parmesan about 1/2 cup ( 50g ) is plenty!

Tools of the Trade

Louisiana Low Country Delight Creamy Cajun Shrimp Crab Linguine presentation

You really don't need fancy gadgets for this. Just a large stock pot for the pasta (we are using linguine!) and a deep, heavy skillet or Dutch oven for the sauce.

A whisk is essential for making that roux smooth. My first attempt at a roux was chunky because I was lazy and used a spoon.

Learn from my mistakes! Tongs are also great for tossing everything at the end. Easy peasy!

Honestly, some days I just need dinner on the table fast . Forget those long weekend projects. This Quick 45 minute shrimp dinner is my absolute go-to when I want something totally decadent without the fuss.

We are making the ultimate Cajun Shrimp And Crab Pasta ! If you love that creamy, spicy Gulf Coast vibe, this Shrimp & Crab Pasta with that gorgeous sauce is going to change your life.

Prep School: Getting Your Ducks in a Row

Before the stove even turns on, you must do your proper mise en place . That's just a fancy way of saying 'get organized,' you know? Chopping everything first saves major drama later.

First up: the holy trinity recipe ingredients onion, celery, and green bell pepper. Get those diced finely. This aromatic base is non-negotiable for real Louisiana flavour.

Also, make sure your beautiful lump crab meat is fully drained. And remember safety! Always use separate cutting boards for raw seafood and your vegetables.

Trust me, running around looking for a colander mid-roux is a recipe for disaster!

The Main Event: Building That Creamy Cajun shrimp linguine recipe

This is how you achieve that perfect thick texture for your creamy crab pasta sauce . This whole process moves quickly, so pay attention!

Start your pasta water. It needs to be salty like the sea. Cook the linguine until al dente — about 1 minute less than the package says .
Reserve about a cup and a half of that starchy water. Drain the pasta and set it aside.
Now, sear the shrimp. Heat your oil over medium high heat. Toss the shrimp in. Sear for only 90 seconds per side . They should still be slightly pink (about 80% done). Take them out immediately!
Reduce the heat to medium. Melt 4 Tbsp of butter in the pan. Stir in your trinity until soft, about 5– 7 minutes . Don't let them brown.
Sprinkle 1/4 cup of flour over the veg. This is your roux for seafood pasta . Stir constantly for 2 minutes until it looks blonde and smells nutty.
Slowly whisk in the stock. Simmer gently until it thickens. Then, pour in the heavy cream . Simmer for 3 minutes until the sauce coats the back of a spoon.

Pro Secrets: My Secret to Louisiana seafood linguine

I learned this the hard way: always keep your pasta water!

1. The Starch Fix: Before draining your pasta, grab a mug of that starchy water. If your sauce (hello, Shrimp and crab fettuccine with heavy cream !) gets too tight, a splash of that reserved water fixes it perfectly.

It helps the sauce cling to the noodles like glue.

2. Gentle Crab Policy: Remember, best lump crab meat pasta relies on those big pieces. When you fold in the crab and the partially cooked shrimp, treat them gently.

Stirring too hard breaks up those amazing lumps, and you lose that luxurious texture. Warm everything through for only 1 minute .

Seriously, tasting often is the best tip I can give you!

My Must Know Notes for that Creamy Cajun Shrimp Linguine Recipe

Honestly, this dish is a winner. You just created the best lump crab meat pasta imaginable! Before you dive in, let me share a few of my personal notes.

These are the little secrets I learned over time. They make the difference between a great dish and one you’ll dream about.

Plate It Up: Serving Suggestions

Okay, you’ve finished the amazing Shrimp & Crab Pasta with that velvety sauce. Presentation doesn't need to be fancy, honestly.

I always serve it in a big, shallow bowl. This really shows off the succulent shrimp. To cut the richness because that shrimp and crab fettuccine with heavy cream is deeply decadent you need something light.

A simple side salad is perfect. Use a sharp lemon Dijon dressing. It is all about the contrast. Don't forget the crusty French bread.

You need it to mop up every last drop of that gorgeous creamy crab pasta sauce . For drinks? A cold, crisp Sauvignon Blanc just sings alongside the spice.

Storage, Leftovers, and That Quick 45 Minute Shrimp Dinner

Seafood leftovers are tricky, aren't they? If you have any remaining of this amazing crab shrimp pasta , fridge life is about 2 days, max .

We are dealing with delicate seafood here. The biggest challenge is reheating. Microwaving often makes the sauce grainy. My trick? Put the leftovers in a pan with a splash of milk or stock.

Heat it slowly over low heat . Stir constantly until warm. This stops the sauce from splitting and keeps the texture smooth.

I promise, freezing this is not worth it. The texture of the shrimp gets rubbery, and the sauce separates badly.

It is worth making it fresh again for a quick 45 minute shrimp dinner instead of dealing with freezer burn.

Swapping and Serving: Dietary Variations

Sometimes you need a tweak for guests. If you want to make this less heavy, swap the heavy cream for evaporated milk.

Just be careful when simmering, though! Evaporated milk splits easily if it boils aggressively. For the seasons, if you can find fresh crawfish, swap out the crab completely! That's how you get that authentic, incredible Cajun shrimp and crab pasta punch.

For the gluten-free folks, just use a great brown rice pasta. It works perfectly with the heavy sauce base.

Just the Basics: Nutrition Snapshot

I'm no dietitian, but let’s be real: this is comfort food. Yes, it’s rich. But hey, it is seriously packed with protein! Shrimp and crab are brilliant sources.

We also used the holy trinity recipe ingredients (onion, celery, pepper) for the base. So you are getting some good vitamins and fiber, too.

It’s about balance, right? Plus, the crab meat is high in Vitamin B12. That’s great for energy. You are fueling your soul and your body!

Go on, enjoy every single bite. This Louisiana seafood linguine is truly something special. You nailed it!

Ultimate Creamy Cajun Shrimp And Crab Pasta Recipe Ready in Under 45 Mins

Frequently Asked Questions

How do I stop my creamy sauce from going clumpy or splitting when I make the roux?

Achieving that velvety texture without lumps is key to this dish, so don't rush the roux! Once the flour is added to the butter, cook it for a full two minutes until it smells slightly nutty, which helps eliminate the 'raw flour' taste.

When adding the stock, pour it in slowly while whisking continuously this prevents clumping. If the sauce looks a bit too thick, simply stir in a splash of that reserved starchy pasta water; it’s liquid gold for smoothing out textures and ensuring the sauce clings beautifully to the linguine.

Can I use frozen ingredients, and how do I keep the shrimp soft in this Creamy Cajun Shrimp & Crab Pasta with Linguine?

Frozen shrimp is absolutely fine, but make sure it’s completely thawed and patted dry before searing, or you’ll end up steaming them instead. The real secret to tender shrimp and crab in this specific Shrimp & Crab Pasta with dish is timing.

Only cook the shrimp 80% of the way in the initial sear, removing it from the pan immediately. It will finish cooking gently when folded back into the warm cream sauce, preventing that unfortunate rubbery texture we all dread.

I’m watching my waistline; can I make this Louisiana Low Country Delight a bit lighter?

While the original recipe is unapologetically rich a true 'naughty but nice' experience you can certainly lighten it up. Substitute the heavy cream (double cream) with evaporated milk or half and-half (single cream), but ensure you keep the heat very low during the simmering stage to prevent it from splitting.

You can also reduce the amount of butter used for the roux and swap the Parmesan for a hard, low-fat alternative, though this will slightly alter the final decadent mouthfeel.

I don't fancy crab, or it’s a bit pricey. What can I swap it out for?

Not a bother! If lump crab meat is hard to source or too expensive, crawfish tails are the most authentic substitution and work beautifully. Alternatively, you can use firm chunks of white fish, like cod or halibut, folded in at the end.

For a non-seafood option, adding slices of spicy Andouille sausage or pan-seared chicken breast offers a fantastic textural contrast and complements the Cajun spice profile perfectly.

I’ve got loads left over is it safe to freeze, or how should I store it?

Freezing creamy pasta sauces is generally not the done thing, as the cream can separate and the pasta texture can become grainy upon thawing, which is a bit of a nightmare. It’s best to store leftovers in an airtight container in the fridge for up to three days.

When reheating, do it gently on the hob (stovetop) over low heat, adding a splash of milk or stock to restore the creamy consistency, as the pasta will absorb the sauce overnight.

Louisiana Low Country Delight Creamy Cajun Shrim

Best Creamy Cajun Shrimp Crab Pasta with Louisiana Style Linguine Recipe Card

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Instructions:

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.
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.
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.
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.
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.