Cajun Seafood Boil Pasta (Printable Version)

Creamy Cajun-inspired pasta combining shrimp, crab, sausage, and vegetables in a lively, spicy sauce.

# What You'll Need:

→ Seafood

01 - 9 ounces large shrimp, peeled and deveined
02 - 7 ounces lump crab meat or imitation crab

→ Meats

03 - 5 ounces andouille or smoked sausage, sliced

→ Pasta

04 - 12 ounces penne or linguine pasta

→ Vegetables

05 - 1 ear corn, cut into 4 rounds
06 - 1 medium red bell pepper, diced
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil
11 - 1 cup heavy cream
12 - 1/3 cup chicken or seafood broth
13 - 1 tablespoon tomato paste
14 - 2 teaspoons Cajun seasoning, plus more to taste
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper, optional
17 - Salt and black pepper, to taste

→ Garnishes

18 - 2 tablespoons fresh parsley, chopped
19 - 1 lemon, cut into wedges

# Steps to Follow:

01 - Cook pasta in a large pot of salted boiling water following package instructions. For the final 5 minutes, add corn rounds to the same pot. Drain both and set aside.
02 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté sausage slices until browned, about 3 to 4 minutes. Remove sausage from skillet and set aside.
03 - In the same skillet, add diced onion and red bell pepper. Cook until softened, around 4 minutes. Add minced garlic and cook for another minute.
04 - Stir in tomato paste, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute to intensify the flavors.
05 - Add shrimp to the skillet and cook until just pink, about 2 to 3 minutes. Gently fold in crab meat and reserved sausage.
06 - Pour in broth and heavy cream, bringing to a gentle simmer. Cook for 3 to 4 minutes until the sauce slightly thickens. Season with salt and black pepper as needed.
07 - Add drained pasta and corn rounds to the skillet. Toss to combine, incorporating remaining butter. Warm through and adjust seasoning if desired.
08 - Plate immediately, topping with chopped fresh parsley and serving alongside lemon wedges.

# Additional Tips::

01 -
  • Ready in under an hour with simple steps you can follow at any skill level
  • Layered with real Cajun flavor for a meal that tastes like it came from a Louisiana kitchen
  • Brings together fresh seafood, hearty sausage, and vegetables for a dish that looks and feels festive
  • Flexible with protein options for seasonal or dietary needs
02 -
  • Packed with protein from seafood and sausage
  • Creamy but balanced with tang from lemon
  • Recipe leftovers are great chilled for lunch the next day
  • Freezes well for future busy nights
03 -
  • Always cook the onions slowly for maximum sweetness
  • Toast the spices to unlock deep flavor
  • Season in layers tasting as you go
  • Never overcook the seafood
  • Finish with fresh lemon and plenty of herbs

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