Description
This Creamy Cajun Shrimp Linguine features perfectly seasoned jumbo shrimp in a rich, spicy cream sauce tossed with tender linguine. Ready in just 30 minutes, this restaurant-quality pasta dinner is perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 pound linguine pasta
- 1½ pounds large shrimp, peeled and deveined
- 2-3 tablespoons Cajun seasoning (divided)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for extra heat)
Optional Add-ins:
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- ½ cup sun-dried tomatoes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain and set aside.
- Season the shrimp: Pat shrimp completely dry with paper towels. In a bowl, toss shrimp with 1½-2 tablespoons of Cajun seasoning until evenly coated. Make sure each shrimp is well-seasoned.
- Sear the shrimp: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once butter is melted and pan is hot, add shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Make the sauce base: In the same skillet, reduce heat to medium. Add remaining butter and olive oil. Add minced garlic and sauté for 30-60 seconds until fragrant (don’t let it burn).
- Add vegetables (optional): If using bell peppers, add them now and cook for 3-4 minutes until slightly softened. Add cherry tomatoes if using and cook for another 2 minutes.
- Create the creamy sauce: Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and remaining Cajun seasoning (start with ½-1 tablespoon and adjust to taste). Bring to a gentle simmer.
- Add cheese: Reduce heat to medium-low. Stir in Parmesan cheese gradually, whisking until melted and sauce is smooth. Let simmer for 2-3 minutes until slightly thickened.
- Combine everything: Add the cooked linguine to the skillet, tossing with tongs to coat every strand in the creamy sauce. If sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency. Add spinach if using and toss until wilted.
- Finish the dish: Return shrimp to the pan and toss gently to combine and heat through, about 1-2 minutes. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning if needed.
- Serve: Divide pasta among plates, making sure each serving gets plenty of shrimp. Garnish with fresh chopped parsley, extra Parmesan cheese, and red pepper flakes if desired. Serve immediately while hot.
Notes
- Spice Level: Cajun seasoning brands vary in heat. Start with less and add more to taste. If it’s too spicy, add more cream or Parmesan.
- Pasta Water: Don’t skip reserving pasta water—the starch helps the sauce cling to the noodles perfectly.
- Shrimp Size: Larger shrimp work best here. If using smaller shrimp, reduce cooking time to 1 minute per side.
- Make it Lighter: Substitute half-and-half for heavy cream (sauce will be thinner) or use cauliflower cream.
- Wine Addition: Add ¼ cup white wine with the chicken broth for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 plate (approximately 2 cups)
- Calories: 685
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 285mg