Bring a large pot of salted water to a boil. Add the fettuccine or linguine, cooking for 8–10 minutes until al dente. Drain pasta and keep ½ cup of the water aside.

In a skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add chopped onion and diced red bell pepper, sauté for 3–4 minutes until softened. Add 3 minced cloves of garlic and sauté for an additional minute.

Stir in 2 tablespoons of Cajun seasoning and 1 teaspoon of smoked paprika into the vegetables. Toast spices for 1–2 minutes, then stir in 1 cup of heavy cream and 1 cup of chicken broth. Simmer for 5–7 minutes to thicken slightly. Add ½ cup of grated Parmesan cheese and stir.

Gently fold in 1 cup of lump crab meat into the sauce and let it warm through for 2–3 minutes. Stir gently to combine without breaking the crab pieces.

Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

Serve immediately, garnished with fresh parsley and additional Parmesan cheese. Enjoy with garlic bread or a salad.