Description
This Creamy Cajun Shrimp Pasta is a flavorful and indulgent dish featuring tender shrimp seasoned with Cajun spices, sautéed with sweet bell peppers and onions, all tossed in a rich Parmesan cream sauce over linguine pasta. Perfect for a satisfying dinner that combines a touch of spice with creamy comfort.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled, deveined, tails removed, patted dry
- 2 tsp Cajun seasoning (store-bought or homemade)
- Kosher salt, to taste
Vegetables and Aromatics
- 1 small yellow onion, coarsely chopped
- 1 red bell pepper, seeds and ribs removed, coarsely chopped
- 4 garlic cloves, minced
Pasta and Sauce
- 12 oz linguine
- 1 cup heavy cream
- 3 oz parmesan cheese, finely grated (about 1½ cups), plus more for serving
- ½ cup finely chopped fresh parsley
- ½ cup thinly sliced chives
- 6 tbsp extra-virgin olive oil, divided
Instructions
- Cook Pasta: Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sear Shrimp: Toss shrimp with Cajun seasoning and a pinch of salt. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1–2 minutes per side until just cooked through. Remove and set aside.
- Sauté Vegetables: In the same skillet, add 2 more tbsp olive oil. Sauté onion and bell pepper for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Simmer Cream Sauce: Reduce heat to medium-low. Add remaining 2 tbsp olive oil and stir in the heavy cream. Simmer gently for 2–3 minutes.
- Incorporate Cheese: Stir in parmesan and allow it to melt into a smooth sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Combine Pasta and Shrimp: Add cooked pasta and shrimp back to the skillet. Toss to coat everything evenly in the sauce.
- Add Herbs and Adjust Seasoning: Stir in parsley and chives. Taste and adjust seasoning with salt or more Cajun spice, if desired.
- Serve: Serve hot, topped with additional parmesan and herbs if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less thick.
- If you prefer less spice, reduce the Cajun seasoning amount or remove seeds from the Cajun blend.
- Use fresh herbs for best flavor, but dried parsley and chives can be substituted in a pinch.
- Reserve pasta water is key to adjusting sauce consistency without thinning flavors.
- To make it gluten-free, use gluten-free linguine pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently with a splash of cream or water.
