Creamy Cajun Shrimp & Crab Pasta
Egg Free, Nut-Free Option
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:
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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.
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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.
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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.
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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.
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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.
