Rich and decadent creamy cajun shrimp pasta, emphasis on the decadent. Linguine swirled around a spicy cajun sauce, perfectly seasoned shrimp and tomatoes, topped with some fresh parmigiano reggiano.
This creamy cajun shrimp pasta is full on luscious. If you are watching what you eat, then this is not for you. But if you are looking to indulge read on.Normally when I order a cajun pasta I just assume it’s going to be super creamy. And this is exactly what I was going for with this.
When you just want to be cozy and splurge. I mean, we all have those nights. Where a salad just won’t cut it and we want a big old bowl of pasta.
The trick to a thick sauce is to let it boil and bubble for a bit and then reduce the heat. If you let it boil (stirring nonstop) when it cools it will be the perfect thick and creamy consistency. So if your sauce is too runny, crank up that heat.
Heres the dealio with shrimp.
You have to cook it just right. Shrimp takes MINUTES to cook. Like a couple minutes. Once they are pink, boom, done. And it’s easy to tell, because the color of shrimp prior to being cooked through is that kind of clearish-whitish color.
Also you want to pat them dry before throwing them on to your pan and season generously.
Here’s how I can justify this as a summer dish. Shrimp = seafood = summer.
There you have it.
And I’m sold on this.
Creamy Cajun Shrimp pasta
- 1 lb shrimp deveined and cleaned
- 8 oz linguine
- 1 tbsp oil
- 1 tsp cajun seasoning
- 1 c half and half
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp lemon juice
- A few sprigs of chopped parsley
- 1 roma tomato diced small
- 1/4 c parmigiano reggiano
- salt and pepper
- Dry the cleaned shrimp with a paper towel, season with a few pinches of salt and pepper and 1/2 tsp cajun seasoning
- Cook the linguine per package instruction and set aside
- Heat a large pan over medium heat
- Toss in the oil and butter
- Add the shrimp in an even layer followed by the minced garlic, turning after 2 minutes cook an additional 1-2 minutes or until pink and cooked through
- Transfer the shrimp with a slotted spoon to a plate
- Add to the pan the half and half, lemon juice and parmigiano reggiano
- Bring to a strong boil, while whisking contstantly for 3 minutes
- Reduce heat to low
- Add back in the shrimp, linguine, diced tomato and chopped parsley
- Stir to combine, it will continue to thicken (if not turn the heat back up to boil for a few minutes, stirring constantly so it doesn’t burn or stick to the bottom of the pan)