Description
Creamy Cajun Shrimp Pasta with Crab Cakes
Ingredients
For the pasta:
300g rotini or penne pasta
2 tbsp olive oil
1 lb large shrimp, peeled and deveined
1 tbsp Cajun seasoning
3 garlic cloves, minced
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the crab cakes:
1 lb lump crab meat
1/2 cup breadcrumbs
1 egg, beaten
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp chopped parsley
Vegetable oil for frying
Instructions
Cook the pasta:
Boil the pasta in salted water until al dente. Drain and set aside.
Prepare the shrimp:
Toss the shrimp with Cajun seasoning. Heat olive oil in a skillet over medium heat and sauté the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Make the sauce:
In the same skillet, add garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and creamy. Add spinach and cook until wilted. Season with salt and pepper.
Toss the cooked pasta into the sauce and mix well. Add the shrimp back into the skillet.
Prepare the crab cakes:
In a bowl, combine crab meat, breadcrumbs, egg, mayonnaise, mustard, Old Bay seasoning, and parsley. Form into small patties.
Heat vegetable oil in a skillet over medium heat and fry the crab cakes for 3-4 minutes per side until golden brown.
Assemble and serve:
Serve the creamy Cajun shrimp pasta in a bowl topped with crispy crab cakes. Garnish with parsley for an extra touch.
This dish combines the creamy, spiced flavors of Cajun shrimp pasta with the crispy goodness of crab cakes—perfect for a decadent dinner!
