Bring a large pot of salted water to a rolling boil. Add fettuccine or linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain.

Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onions and diced red bell peppers, sauté for 3-4 minutes. Stir in minced garlic for another minute.

Sprinkle in 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and optional crushed red pepper flakes. Stir spices for 1-2 minutes, then gradually pour in 1 cup of heavy cream and ½ cup of chicken broth. Simmer gently, stirring often.

Add ½ cup of grated Parmesan cheese, stirring until melted. Squeeze in juice of ½ lemon, taste, and adjust seasoning.

Gently fold in 8 ounces of fresh lump crab meat, cooking for an additional 2-3 minutes until warmed.

Add the drained pasta to the skillet, tossing gently to coat with sauce. If too thick, add reserved pasta water gradually.

Plate the pasta in bowls, garnishing with chopped parsley and optional Parmesan. Serve hot with garlic bread or salad.