My husband can’t get enough of this recipe; he’s always asking for a second helping.

1. In a large skillet, heat the olive oil over medium-high heat.

2. Add the minced garlic, chopped onion, and bell pepper. Sauté until the vegetables are soft and fragrant, about 4-5 minutes.

3. Add the shrimp to the skillet, sprinkling with cajun seasoning. Cook the shrimp until they are pink and opaque, about 2-3 minutes per side.

4. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.

5. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens and becomes creamy.

6. Gently fold in the lump crab meat, being careful not to break up the pieces too much.

7. Season with salt and pepper to taste.

8. Serve the sauce over cooked pasta, rice, or vegetables, and garnish with chopped fresh parsley.

For a milder version, reduce the amount of cajun seasoning or replace it with a mix of paprika and a pinch of cayenne pepper. If you have picky eaters at home, you can replace the crab with more shrimp or even cooked chicken. For a lighter alternative, swap the heavy cream with half-and-half and the Parmesan with a lower-fat cheese like mozzarella.