Description
A flavorful and creamy Cajun shrimp pasta featuring perfectly seasoned shrimp, tender sautรฉed bell peppers and onions, all combined with linguine in a rich Cajun-spiced cream sauce. Ready in just 30 minutes, this dish offers a quick and satisfying meal with a delightful balance of spice and creaminess.
Ingredients
Scale
Pasta
- 8 oz (about 225 g) linguine pasta
Shrimp
- 1 lb (about 450 g) large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
Sauce & Garnish
- 1 cup (about 240 ml) heavy cream
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Season the shrimp: Rinse the shrimp under cold water and pat them dry. Sprinkle Cajun seasoning evenly over the shrimp and toss well to coat each piece thoroughly.
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for later use.
- Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sautรฉ vegetables: In the same skillet, add sliced onions and bell peppers. Sautรฉ for about 5 minutes until the vegetables have softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the cream sauce: Pour the heavy cream into the skillet with the vegetables. Stir and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened, adding reserved pasta water as needed to achieve the desired sauce consistency.
- Combine pasta and shrimp: Add the cooked linguine and shrimp back into the skillet. Toss everything together thoroughly to coat the pasta and shrimp with the creamy sauce. Season with salt and pepper to your taste.
- Finish and serve: Stir in the chopped fresh parsley. Serve the Cajun shrimp pasta hot, garnished with extra parsley and grated Parmesan cheese if desired.
Notes
- You can adjust the spice level by varying the amount of Cajun seasoning.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Reserve some pasta water as it helps loosen the sauce if it becomes too thick.
- For a gluten-free option, substitute linguine with gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
