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Fill a large pot 3/4-full with water and heartily season with salt. Bring to a boil and add linguine. Cook pasta according to the instructions on the package. Reserve 1/2 cup of the pasta water right before draining. Once drained, set the pasta aside while you make the Cajun crab leg sauce.
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In a large skillet, heat oil and butter over medium heat. Once hot, add the garlic, onion, and green peppers, and sauté until tender, about 3-4 minutes.
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Add the Cajun seasoning, stir to combine, and cook for 1 minute more.
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Add the diced tomatoes and heavy cream to the skillet, and whisk to combine with the veggies. Bring to a low simmer and cook for 5 minutes, stirring occasionally. If your sauce becomes too thick, thin with a little of the reserved pasta water.
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Season the sauce to taste with salt and pepper before stirring in the crab leg meat. Once the crab meat has been added, add the pasta, and stir to combine (I like doing this task with a set of tongs so I can control the noodles easier). Continue to cook for 1 minute more, just until the crab and noodles are hot.
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Divide the pasta between plates and sprinkle with parmesan and parsley before serving.