Name: Creamy Cajun Shrimp & Crab Pasta
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 tablespoon (15 ml) olive oil; 1 pound (455 g) shrimp, peeled and deveined with tails removed (thawed if previously frozen); 1 teaspoon Old Bay Seasoning, plus more for serving; 1 (12-oz [340-g]) box gluten-free bowtie pasta (I like Jovial brand; any shape will work); 4 cup (946 ml) chicken broth; 1/2 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 8 ounce (225 g) jumbo lump crabmeat; Fresh parsley, for serving; Cashew Cream; 1 cup (140 g) raw, unsalted cashews; 1/2 cup (120 ml) water

Creamy Cajun Shrimp & Crab Pasta

Egg Free, Nut-Free Option

By: Mary Smith, excerpted from Real Food Weeknights

Creamy Cajun Shrimp Crab Pasta

By: Mary Smith, excerpted from Real Food Weeknights

This creamy, spicy pasta dish reminds me of Chili’s Cajun chicken pasta dish, but with a seafood twist! It comes together incredibly fast and everything is cooked in one pot, which makes cleanup a breeze. The shrimp are sautéed with Old Bay® Seasoning, then the pasta cooks in a broth with a homemade Cajun spice blend. The cashew cream makes a fantastic replacement for heavy cream. I guarantee nobody will know this is dairy-free.

Nutrition per Serving:
Calories: 780 | Carbs: 83 g | Fat: 32 g | Protein: 44 g

Makes4 servings

Preparation Time5 min

Cooking Time15 min

Dietary RestrictionsDairy Free, Nut Free, Egg Free

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (455 g) shrimp, peeled and deveined with tails removed (thawed if previously frozen)
1 teaspoon Old Bay Seasoning, plus more for serving
1 (12-oz [340-g]) box gluten-free bowtie pasta (I like Jovial brand; any shape will work)
4 cups (946 ml) chicken broth
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
8 ounces (225 g) jumbo lump crabmeat
Fresh parsley, for serving
Cashew Cream
1 cup (140 g) raw, unsalted cashews
1/2 cup (120 ml) water

INSTRUCTIONS:

In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the shrimp and the Old Bay, and cook for 1 to 2 minutes per side, or until pink and no longer opaque. Remove the shrimp and set them aside.
To the same pot, add the pasta, broth, sea salt, garlic powder, onion powder, paprika, oregano, thyme and cayenne. Bring to a boil, then cook for 9 to 10 minutes (or according to pasta package directions), stirring often.
While the pasta is cooking, make the cashew cream. In a high-speed blender, combine the cashews and water, and blend on high speed for 30 seconds to 1 minute, or until very smooth and creamy.
Add the shrimp back to the pot. Pour the cashew cream into the pot. Add the crabmeat. Stir everything together over medium heat for 1 to 2 minutes, or until the crab and shrimp are warmed through.
Top with fresh parsley and a sprinkling of Old Bay Seasoning.

Cooking Tips:

For best results, soak the cashews in hot water for 30 minutes before rinsing and blending.

For the nut-free option, you can use 1 cup (240 ml) of coconut cream instead of the cashew cream.