Description
Creamy sauce clings to al dente linguine as tender crab meat mingles with smoky paprika and piquant Cajun spice. Bright bell peppers and a squeeze of lemon add freshness to each flavorful mouthful.
Ingredients
- 12 oz linguine pasta
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 tbsp fresh parsley chopped
- Juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente.
- Drain pasta, reserving 1/2 cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium heat, then add garlic and onion and sauté until fragrant and translucent, about 2 minutes.
- Add red and green bell peppers and cook for 3 minutes until slightly softened.
- Stir in Cajun seasoning, smoked paprika, and red pepper flakes and cook for 1 minute to toast the spices.
- Pour in heavy cream and chicken broth, bringing the mixture to a simmer.
- Add Parmesan cheese and stir until the sauce is smooth.
- Gently fold in crab meat and cook until heated through, about 2 minutes.
- Add cooked linguine to the skillet and toss to coat, adding reserved pasta water a splash at a time to reach desired consistency.
- Season with salt, black pepper, and lemon juice and garnish with chopped parsley before serving.
Notes
- Use fresh crab meat for best flavor
- Adjust Cajun seasoning and red pepper flakes to your preferred heat level
- Reserving some pasta water helps the sauce adhere to the pasta
- Serve immediately to maintain the sauce’s creamy texture