Cajun Shrimp Alfredo Pasta with Stuffed Crab

A Little Bit Of Everything Southern Homestead presents freshly caught and harvested shrimp and crabs from the marshes of South Louisiana prepared the Cajun way as Cajun Shrimp Alfredo Pasta over Angel Hair, topped with jumbo lump crab meat, served with an air fried stuffed crab. Dressed with fresh green onions and parsley garnish. Bon Appetit.
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Cajun Shrimp Alfredo Topped With Lump Crab Meat
Ingredients:
¾ lb of favorite pasta (I prefer angel hair)
1-2 lb of Shrimp (Can never have too much shrimp)
1 Tbsp Oil or 2 Tbsp butter
1 small onion finely chopped
2 Tbsp Butter (unsalted preferred)
1 garlic clove minced
1/3 cup white wine
2-3 cups heavy whipping cream (usually I use 2 but if the shrimp need more time and the sauce is getting thick, I’ll add more to thin and re-thicken)
1/3-2/3 cup parmesan cheese (shredded)
2 Tbsp Favorite Cajun Season Blend (Whats Dat Authentic Cajun Seasoning is my preference)
½ tsp paprika
Fresh Parsley, green onion, or Basil to garnish as desired
Cook pasta per package specifications in lightly salted water. Drain but don’t rinse (this allows sauce to better stick to noodles when served). If shrimp are not already cooked (as in the video), lightly sauté shrimp in 1 Tbsp of oil or 2 Tbsp if butter. Approx. 2 minutes each side and pink throughout. Slightly undercooked is preferred to slightly over cooked, as shrimp will cook more in alfredo sauce just prior to serving. In same pan, sauté onions until golden brown and slightly charring. Stir in garlic and sauté for 1 more minute. Don’t over sauté garlic as this can cause an altered flavor profile on any meal. Garlic should always go in last and be cooked the least in a vegetable sauté mixture. Stir in white wine and reduce until approx. ¼ of liquid remains. If pan has char at bottom, scrape bottom of pan while reducing the wine for added flavor. Stir in whipping cream and stir frequently, do not over heat, this takes some time. Once sauce is near desired thickness, add parmesan and reduce heat (don’t boil or cheese will separate). Again stir frequently. Add paprika once cheese is thoroughly melted. Additional seasoning can be added here as desired. Add cooked shrimp and stir to coat all shrimp with sauce. Heat should be at lowest tempo or off at this time based on anticipated time for dining.
Fill plate with noodles. Pour sauce shrimp mixture atop noodles. Add lump crab meat if desired. Garnish with parsley and green onions (basil optional). And Enjoy.
Stuffed Crabs
Ingredients:
1 stick of butter (I prefer unsalted)
1 onion finely chopped
½ loaf couple day old French or bread crumbs until desired consistency
1-2 Tbsp. Favorite Cajun Blend (Whats Dat Authentic is our go to - savory with low sodium)
1 bunch shallots finely chopped
2-3 celery stalks finely chopped
¼ cup parsley finely chopped (optional)
1 lb crab meat
1 Tbsp Dijon Mustard (optional for different flavor profile) - used most often when making crab bouillettes
Sauté shallots, celery, and onions in butter until tender (transparent). Add to bowl with crab meat. Stir in crumbled French bread or bread crumbs until desired consistency. Add parsley and additional seasoning if desired. Allow mixture to set up a few minutes (breadcrumbs or French bread will soak up juices from meant and sautéed blend). Mix well but gently, to keep crab meant shape without smashing. Fill cleaned shells to desired amount. Lightly dust top of meat mixture with bread crumbs while in shell. Air fry 375 degrees until tops are golden brown (Approx. 15 minutes). And Enjoy.

[@melanieromero1342]

Now that looks yummy!

[@christiferderouen]

Awesome fella doing awesome stuff! Just commenting for the UA-cam algorithm. I get to say I was First as well! 🤙🏼

[@SharonDautreuil]

That looks amazing ❤ You make cooking look so easy 😊 0:37

[@A.L.B.O.E.SouthernHomestead]

Thank you