1 red bell pepper
1 yellow bell pepper
1/2 white onion, chopped
1 rib celery
2 Tbsp butter
2 Tbsp Cajun seasoning, divided
3 cloves fresh garlic, chopped
3 tablespoon of flour
1 lb spaghetti pasta, cooked
1 C reserved pasta water
1 C heavy cream
2 cups of fresh grated parmesan
2 tsp black pepper
1 tsp garlic powder
1 lb jumbo shrimp, peeled & deveined
1/2 lb lump crabmeat
Boil salted water and begin cooking pasta.
Chop and saute red and green bell peppers, onion, and celery rib in butter.
Add 1 Tbsp Cajun seasoning and chopped garlic to sautéed vegetables.
Add flour. Stir until the garlic softens.
Add pasta water, and heavy cream, to pan, along with fresh grated parmesan, black pepper, and garlic powder to taste, and stir well.
Once cheese is combined and creamy turn down to low heat.
In a separate pan, cook shrimp and remaining cajun seasoning in butter until pink. Add the shrimp to the sauce and stir.
Add lump crab and fold gently into the sauce.
Toss with cooked pasta or serve over rice, or grits.