Description
A rich and flavorful Cajun Lobster and Crab Pasta that combines the sweetness of seafood with a spicy kick.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound lobster meat, cooked and chopped
- 1 cup lump crab meat, picked over for shells
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the Cajun seasoning, smoked paprika, and cayenne pepper, stirring to combine.
- Pour in the heavy cream and bring to a simmer. Allow it to cook for 3-4 minutes until slightly thickened.
- Stir in the lobster and crab meat, cooking for another 2-3 minutes until heated through.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If the pasta seems dry, add some reserved pasta water to reach desired consistency.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- For added flavor, consider incorporating a splash of white wine into the sauce before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg