Cajun Seafood Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Sauté the seafood: Heat 2 tablespoons butter in a pan over medium heat. Add shrimp and lobster pieces, seasoning with Cajun seasoning, garlic powder, and smoked paprika. Cook 2–3 minutes per side until shrimp turn pink and opaque. Squeeze in lemon juice, remove seafood from pan, and set aside.
Make the Cajun cream sauce: In the same pan, melt 2 tablespoons butter and sauté garlic until fragrant, about 30–60 seconds. Stir in heavy cream, chicken broth, Parmesan cheese, Cajun seasoning, onion powder, and smoked paprika. Simmer 3–5 minutes until the sauce thickens slightly. Add red pepper flakes if you like extra heat.
Combine everything: Toss the cooked pasta in the creamy Cajun sauce. Add the cooked shrimp and lobster back into the pan and stir gently to coat everything evenly.
Serve: Plate the pasta, top with extra seafood, sprinkle with fresh parsley, and finish with more Parmesan cheese. Serve immediately while hot.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Medium

Swap rigatoni for fettuccine, linguine, or penne for a different pasta texture.
Add scallops or crab meat to enhance the seafood medley.
For a lighter sauce, substitute half the heavy cream with half-and-half or milk.
Increase or decrease Cajun seasoning and red pepper flakes depending on your preferred spice level.

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