Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins
This rich and creamy cajun shrimp pasta is to die for! Perfectly cooked linguine whirled throughout a spicy cajun sauce, seasoned shrimp, and tomatoes, then topped with Parmigiano Reggiano. Decadent and delightful!
Ingredients
1 pound shrimp deveined and cleaned
8 ounces linguine
1 tablespoon oil
1 teaspoon cajun seasoning
1 cup half and half
2 tablespoons butter
2 cloves garlic minced
A few sprigs of chopped parsley
1 Roma tomato diced small
1/4 cup Parmigiano Reggiano
1 tablespoon lemon juice optional
salt and pepper
How to make Creamy Cajun Shrimp pasta
Step 1: Use paper towels to dry the cleaned shrimp. And season them with a bit of salt and pepper and half teaspoon cajun seasoning.
Step 2: Follow the package direction to cook the linguine and set aside.
Step 3: Heat oil and butter in a large pan over medium heat.
Step 4: In an even layer, add the shrimp into the pan with minced garlic and cook for about 2 minutes. Flip and cook the other side for another minute or two or until the shrimps are pink and completely cooked.
Step 5: Pour in half-and-half and Parmigiano Reggiano.
Step 6: Bring the mixture to a low boil, constantly whisking the mixture for 2 minutes. Turn the heat off and add in the pasta.
Step 7: Add the diced tomato to the pan and the chopped parsley and the rest of the half tsp cajun seasoning.
Step 8: If desired, squeeze on the lemon juice. Just be careful because as adding lemon juice to dairy can cause the sauce to curdle.
Step 9: Stir well until the sauce has thickened.
Step 10: Add an extra touch of half-and-half if the sauce is clumpy to get it creamy.
Notes:
Continue to prepare the sauce even if it seems a little curdled. To get it nice and creamy, add an extra splash of half-and-half and stir over low heat.
Add additional cajun seasoning according to spice it up a notch.
Ingredients
- 1 pound shrimp deveined and cleaned
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon cajun seasoning
- 1 cup half and half
- 2 tablespoons butter
- 2 cloves garlic minced
- A few sprigs of chopped parsley
- 1 Roma tomato diced small
- 1/4 cup Parmigiano Reggiano
- 1 tablespoon lemon juice optional
- salt and pepper
Instructions
Step 1: Use paper towels to dry the cleaned shrimp. And season them with a bit of salt and pepper and half teaspoon cajun seasoning.
Step 2: Follow the package direction to cook the linguine and set aside.
Step 3: Heat oil and butter in a large pan over medium heat.
Step 4: In an even layer, add the shrimp into the pan with minced garlic and cook for about 2 minutes. Flip and cook the other side for another minute or two or until the shrimps are pink and completely cooked.
Step 5: Pour in half-and-half and Parmigiano Reggiano.
Step 6: Bring the mixture to a low boil, constantly whisking the mixture for 2 minutes. Turn the heat off and add in the pasta.
Step 7: Add the diced tomato to the pan and the chopped parsley and the rest of the half tsp cajun seasoning.
Step 8: If desired, squeeze on the lemon juice. Just be careful because as adding lemon juice to dairy can cause the sauce to curdle.
Step 9: Stir well until the sauce has thickened.
Step 10: Add an extra touch of half-and-half if the sauce is clumpy to get it creamy.
Notes
Continue to prepare the sauce even if it seems a little curdled. To get it nice and creamy, add an extra splash of half-and-half and stir over low heat. Add additional cajun seasoning according to spice it up a notch.
