Save to Pinterest This Cajun Seafood Boil Pasta is for anyone who craves the spicy, buttery flavors of a classic seafood boil, but wants the comfort of a creamy pasta dish. Succulent shrimp, sweet crab, and peppery sausage mingle with golden corn rounds and bell peppers, all tossed in a velvety sauce that clings to every bite. Perfect for when you want to impress at the family table without spending hours in the kitchen.
When I first made this pasta for a Sunday dinner, my whole family went silent with that first spicy, creamy bite. By the end, we were fighting over leftovers.
Ingredients
- Large shrimp: brings that signature sweet, briny flavor of a boil look for firm, plump shrimp with a fresh scent
- Lump crab meat: adds sweet delicate texture real crab is luxurious but high-quality imitation works well
- Andouille or smoked sausage: delivers Cajun spice and a savory backbone choose sausage with real herbs and garlic
- Penne or linguine: gives the perfect bite to carry all the sauce and seafood use bronze-cut for sauces that cling
- Fresh corn rounds: are nostalgic and sweet slice right off the cob for best texture and flavor
- Red bell pepper: for crunch and color pick one with taut skin
- Yellow onion: gives sweetness and flavor balance avoid any with soft spots
- Fresh garlic: wakes up every element chop yours fresh for the real deal
- Unsalted butter plus olive oil: for a rich glossy base use creamery butter for depth
- Heavy cream: helps the sauce cling to pasta go for pure cream without additives
- Chicken or seafood broth: deepens the richness choose low sodium for more control
- Tomato paste: rounds out flavor and adds color look for rich concentrated paste
- Cajun seasoning: brings the classic spice check label for pure seasoning not excess salt
- Smoked paprika: offers complexity and warmth
- Cayenne pepper: lends adjustable heat use fresh for brightness
- Salt and black pepper: to taste grind pepper fresh if possible
- Fresh parsley: ties the flavors together always opt for vibrant green leaves
- Lemon wedges: finish with zesty tang fresh lemon is essential
Instructions
- Cook the Pasta and Corn:
- Boil pasta in salted water until al dente so it holds up in the sauce. For the last five minutes of cooking, add the fresh corn rounds. This infuses flavor and ensures corn is cooked through. Drain well and set aside in a colander.
- Brown the Sausage:
- Add olive oil and half the butter to a large skillet and heat over medium. Cook sausage slices just until both sides are deep golden and edges are crisp about three to four minutes. Remove sausage and keep nearby.
- Sauté the Vegetables:
- Using the same skillet with rendered sausage fat, add diced onion and bell pepper. Stirring frequently, cook four minutes until softened and fragrant. Scatter in minced garlic and cook just one more minute watching closely so it does not burn.
- Bloom the Spices:
- Make a small well in the pan and stir in tomato paste, Cajun seasoning, smoked paprika, and a touch of cayenne if you want extra heat. Let this cook for one minute to deepen all the spice flavors and allow the paste to caramelize slightly.
- Cook the Seafood:
- Nestle the shrimp into the skillet in a single layer. Cook gently for two to three minutes, turning once so they become pink and opaque but juicy. Add in delicate crab meat and return browned sausage, stirring gently just to mix.
- Create the Sauce:
- Pour in broth and heavy cream. Use your spoon to scrape up any bits from the pan as it simmers three to four minutes until slightly thickened. Season generously with salt and black pepper to taste.
- Combine Everything:
- Add the drained pasta and corn rounds back to the skillet. Toss everything over low heat tossing often so the sauce coats every ingredient. Drop in the rest of the butter for even more silkiness and check if you want extra Cajun heat.
- Serve and Garnish:
- Spoon pasta into bowls and top generously with chopped parsley and lemon wedges for squeezing over right before you dig in.
Save to Pinterest My absolute favorite part is tossing fresh hot corn with the pasta at the end. Every time I do it I am reminded of big family cookouts growing up where we used to race to grab the best corn cob right out of the boil.
Storage Tips
Let the cooked pasta cool before refrigerating. Store in a shallow airtight container for up to three days. To reheat gently warm over low heat adding a splash of cream or broth to keep the sauce silky. If you want to freeze leftovers skip the fresh parsley garnish until serving and pack in freezer-safe portions. Thaw overnight in the fridge then reheat in a skillet with a touch more cream or broth as needed.
Ingredient Substitutions
You can swap in crawfish if it is in season or use only shrimp for a simplified version. Gluten-free pasta works beautifully as long as you do not overcook it. For dairy-free use a non-dairy cream and extra olive oil and check sausage ingredients to avoid hidden allergens.
Serving Suggestions
Serve with hot garlic bread to mop up the sauce and a big platter of green salad tossed in citrus vinaigrette. A crisp chilled Sauvignon Blanc makes a stellar pairing. Sprinkle a little extra Cajun seasoning on top right before serving for guests who love heat.
Cultural Context
This recipe riffs off the Louisiana Cajun seafood boil tradition where communities simmer seafood and vegetables in spicy broth then share it family style. Twirling those classic flavors into creamy pasta brings together Southern celebration and Italian comfort in one irresistible meal.
Seasonal Adaptations
Corn at its summer peak delivers the most sweetness If crab is unavailable use local seasonal fish or clams Add diced zucchini in late summer for extra veggies Many people have shared stories of making this for their special weekend dinners and even birthday feasts. One friend told me it reminded her of eating with her grandmother by the Gulf Coast.
Success Stories
Several cooks have made this boil pasta for holiday gatherings and found it vanishes fast from the buffet. The last party I brought it to had two guests beg for the recipe and my neighbor now calls it her official Mardi Gras dish.
Freezer Meal Conversion
Prepare the recipe up to the point before mixing in shrimp or crab then freeze the sausage veggie sauce base separately. When ready to serve thaw and heat the base then finish with quick-cooking seafood and fresh boiled pasta for an almost instant dinner.
Save to Pinterest Toss everything with a generous squeeze of lemon and plenty of parsley just before serving. Enjoy this festive dish while it's piping hot!