This shrimp and lump crab in cajun alfredo sauce is the perfect comfort food with a little kick to it. Combining the rich flavors of the South with creamy alfredo, it’s a dish that’ll transport you straight to New Orleans. It’s a family favorite in our house, especially for special gatherings or when we want to treat ourselves to something delightful and a bit indulgent.
This dish pairs beautifully with a fresh green salad or some steamed broccoli to cut through the richness of the sauce. Garlic bread or a warm, crusty baguette are always hits for mopping up any leftover alfredo sauce. For a complete meal, serve it over a bed of fettuccine or alongside a hearty helping of mashed potatoes.
Shrimp and Lump Crab in Cajun Alfredo Sauce
Ingredients
1 lb shrimp, peeled and deveined
1/2 lb lump crab meat
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper, finely chopped
2 tablespoons cajun seasoning
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/2 lb lump crab meat
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 bell pepper, finely chopped
2 tablespoons cajun seasoning
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
Directions
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the minced garlic, chopped onion, and bell pepper. Sauté until the vegetables are soft and fragrant, about 4-5 minutes.
3. Add the shrimp to the skillet, sprinkling with cajun seasoning. Cook the shrimp until they are pink and opaque, about 2-3 minutes per side.
4. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
5. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens and becomes creamy.
6. Gently fold in the lump crab meat, being careful not to break up the pieces too much.
7. Season with salt and pepper to taste.
8. Serve the sauce over cooked pasta, rice, or vegetables, and garnish with chopped fresh parsley.
Variations & Tips
For a milder version, reduce the amount of cajun seasoning or replace it with a mix of paprika and a pinch of cayenne pepper. If you have picky eaters at home, you can replace the crab with more shrimp or even cooked chicken. For a lighter alternative, swap the heavy cream with half-and-half and the Parmesan with a lower-fat cheese like mozzarella.