Creole Shrimp & Crab Pasta Recipe

Bring 4 qt (approximately 3.8 L) of water to a rolling boil in a large pot. Add 1 tbsp salt. Add the linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a little olive oil to prevent sticking.

Pat shrimp dry and season lightly with 1/4 tsp salt and a pinch of black pepper. Zest half the lemon and set zest aside; cut the lemon into wedges for serving.

If using raw shrimp, heat a large skillet over medium-high heat with 1/2 tbsp olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm. If shrimp are pre-cooked, skip sauté step and add later to sauce to warm gently.

Gently fold crab meat to remove any lumps of shell; keep chilled until adding to the sauce. Do not over-stir the crab so lumps remain for texture.

Sweat the aromatics

In a large deep skillet or sauté pan, heat 3 tbsp unsalted butter and 1 tbsp olive oil over medium heat until butter is melted and foamy. Add diced onion, green pepper, and celery (the 'holy trinity'). Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic in the last 1 minute and cook until fragrant.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor. Add 1/4 cup dry white wine (if using) and scrape up any browned bits; allow wine to reduce by half, about 1–2 minutes. Pour in 14 oz crushed tomatoes and 1 cup stock, stirring to combine.

Season and simmer

Add 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1 whole bay leaf, 1 tsp Worcestershire, 1 tsp hot sauce, 1/2 tsp black pepper, 3/4 tsp salt, and 1/2 tsp sugar if desired. Stir, bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to meld flavors and thicken slightly.

Finish the sauce

Lower heat to very low and stir in 1/2 cup heavy cream. Taste and adjust seasoning. Remove and discard the bay leaf.

Return cooked shrimp to the skillet with the sauce and gently stir to combine, warming for 1–2 minutes. Add the lump crab meat carefully, folding it into the sauce so it warms through without breaking up, about 1 minute.

Add the cooked pasta to the skillet and toss to coat. If the sauce seems too tight, add reserved pasta water a few tablespoons at a time to loosen until you reach the desired consistency (usually 1/4–1/2 cup). Stir in lemon zest and 1 tsp olive oil for shine.

Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed. If desired, stir in 2 tbsp chopped parsley and 2 tbsp sliced green onions.

Plate the pasta, spooning extra shrimp and crab on top. Garnish with remaining parsley, green onion, lemon wedges, and sprinkle with 1/4 cup grated Parmesan if using.