Cajun Garlic Butter Shrimp and Crab with Creamy Four Cheese Linguine

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Drain and set aside. /n
Step 2: Season shrimp with Cajun seasoning, smoked paprika, salt, black pepper, and red pepper flakes. /n
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat, then cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside. /n
Step 4: In the same skillet, add remaining butter and sauté chopped onion until softened. /n
Step 5: Add minced garlic and cook for about 1 minute until fragrant. /n
Step 6: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 7: Add mozzarella, cheddar, Parmesan, and Monterey Jack cheese, stirring until melted and smooth. /n
Step 8: Gently fold in crab meat and cook for 2 minutes until heated through. /n
Step 9: Add cooked linguine to the sauce and toss to coat evenly. /n
Step 10: Return shrimp to the skillet, drizzle with lemon juice, and gently mix. /n
Step 11: Garnish with chopped parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy consistency.

Seafood pasta is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat carefully to avoid overcooking the shrimp.