Cheesy Cajun Seafood Pasta (Print Version)
# Ingredients:
→ Spiced Shrimp
01 -
2 lbs of shrimp, cleaned and shelled
02 -
Pinch of ground black pepper
03 -
1 or 2 tablespoons Cajun spice blend
04 -
Small sprinkle of salt
05 -
2 tablespoons of olive oil
→ Creamy Pasta Base
06 -
2 big handfuls of fresh or dried basil (keep extra aside for garnish)
07 -
1/2 teaspoon of salt
08 -
3 cups dry elbow macaroni
09 -
2 large eggs, whisked
10 -
1 cup whole milk
11 -
Cooked crab legs, 2 lbs (or about 2 1/2 cups of fake crab works too)
12 -
1/4 to 1/2 tsp of cayenne for heat
13 -
2 - 2 2/3 cups of canned evaporated milk
14 -
A dash (1/2 to 1 tsp) of paprika
15 -
1/2 teaspoon freshly cracked black pepper
→ Cheese Layer
16 -
Half a cup of parmesan cheese, shredded
17 -
4 cups of sharp cheddar cheese, shredded
18 -
Cajun spice blend, sprinkle for the top
19 -
2 cups of mild cheddar, shredded
20 -
Two cups of grated Monterey Jack and Colby cheese blend
# Instructions:
01 -
Toss shrimp with seasoning, olive oil, pepper, and salt. Sear in a hot pan for 4 to 6 minutes, flipping once, until they turn pink. Set aside.
02 -
Cook the pasta until it’s just firm to the bite in salted water. After draining, toss the pasta with the shrimp, basil, and crab meat.
03 -
Beat together evaporated milk, whole milk, eggs, and all the seasonings. Save some cheese for topping, and stir the rest into the milk mixture.
04 -
Combine the cheese milk mixture with the pasta and seafood. Move it all into a greased 9x13 baking pan. Finish with the saved cheese and some Cajun seasonings sprinkled on top.
05 -
Bake the dish in a 350°F oven for about 45-55 minutes, covering for the last 10-15 minutes. Once done, let it cool for 25-30 minutes before serving.
# Notes:
01 -
Adjust seasoning to your preferred spice level.
02 -
Add more canned milk if you want it creamier.
03 -
Leaving it to cool for a bit is essential for the best texture.