Creamy Cajun Shrimp Pasta – If you are looking for a meal that is both spicy and creamy, then this Creamy Cajun Shrimp Pasta is a must-try recipe! The perfectly cooked shrimp, linguine, and creamy sauce create a mouth-watering combination that will leave you wanting more. The Cajun seasoning adds a spicy kick to the dish, while the Parmigiano-Reggiano and half and half make the sauce rich and luxurious. This recipe is easy to make and perfect for a quick weeknight meal or a fancy dinner party.
This Creamy Cajun Shrimp Pasta has become a favorite in my household. My husband is a seafood lover, and he cannot get enough of this dish. The first time I made it for him, he was blown away by the flavors and how well they blended together. Since then, we have made it several times, and it has become a staple in our dinner rotation. It is always a hit with our guests, and we receive compliments every time we serve it.
Why This Recipe Is Special?
This recipe is special because it combines the richness of the cream sauce with the spiciness of the Cajun seasoning to create a flavor that is out of this world. The shrimp is perfectly cooked, and the linguine is al dente, making it a perfect combination. The addition of fresh parsley and diced tomatoes adds color and freshness to the dish. This recipe is also easy to customize. You can add more or less cajun seasoning based on your preference, and you can adjust the amount of half and half to make the sauce thicker or thinner.
- 450g (1 lb.) shrimp, deveined and cleaned
- 227g (8 oz.) linguine
- 15ml (1 tbsp.) oil
- 5ml (1 tsp) Cajun seasoning
- 240ml (1 cup) half and half
- 28g (2 tbsp.) butter
- 2 cloves garlic, minced
- A few sprigs of chopped parsley
- 1 Roma tomato, diced small
- 28g (¼ cup) Parmigiano-Reggiano
- 15ml (1 tbsp.) lemon juice, optional
- Salt and pepper
Dry the cleaned shrimp with a paper towel and season with a few pinches of salt, pepper, and ½ tsp of Cajun seasoning.
Cook the linguine per package instructions and set aside.
Heat a large pan over medium heat and add the oil and butter.
Add the shrimp in an even layer followed by the minced garlic, turning after 2 minutes, and cook an additional 1-2 minutes or until pink and cooked through.
Add the half and half and Parmigiano-Reggiano to the pan.
Bring to a low boil, while whisking constantly for 2 minutes.
Turn off the heat and add the cooked linguine, diced tomato, chopped parsley, and the remaining ½ tsp Cajun seasoning.
Squeeze on the lemon juice (optional).
Stir to combine, and the sauce will continue to thicken as it cools down.
If the sauce is clumpy, add another splash of half and half to make it creamy!
Serve immediately and enjoy.
- You can use any pasta shape you like in this recipe, but linguine or fettuccine work best to hold the creamy sauce.
- Be careful when adding lemon juice to the sauce as it can curdle the dairy. If you’re not confident in doing this step, you can skip it or add just a small amount.
- If the sauce is too thick, you can add more half and half or some pasta water to thin it out to your desired consistency.
- If you prefer a spicier dish, you can increase the amount of cajun seasoning or add some red pepper flakes.
Creamy Cajun Shrimp Pasta is a flavorful and satisfying dish that’s perfect for a quick and easy weeknight dinner. The cajun seasoning adds a nice kick of heat while the creamy sauce balances it out, creating a delicious flavor combination. This recipe is versatile, allowing you to adjust the spiciness level to your liking and use any type of pasta you have on hand. With just a few simple ingredients, you can whip up a restaurant-quality meal in no time. Give it a try and impress your family or guests with this delicious pasta dish!
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before using them in the recipe.
What can I use instead of half and half?
You can use heavy cream or whole milk instead of half and half, but the sauce will be richer or lighter respectively.
Can I make this recipe ahead of time?
This dish is best served immediately, but you can prepare the sauce ahead of time and cook the pasta just before serving. Reheat the sauce on low heat, stirring constantly, before combining with the pasta.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it uses linguine which is made with wheat flour. However, you can substitute the pasta with gluten-free linguine or any other gluten-free pasta.
How do I store the leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave, adding more half and half or pasta water if needed to loosen the sauce.
Creamy Cajun Shrimp Pasta
- 450 g 1 lb. shrimp, deveined and cleaned
- 227 g 8 oz. linguine
- 15 ml 1 tbsp. oil
- 5 ml 1 tsp Cajun seasoning
- 240 ml 1 cup half and half
- 28 g 2 tbsp. butter
- 2 cloves garlic minced
- A few sprigs of chopped parsley
- 1 Roma tomato diced small
- 28 g ¼ cup Parmigiano-Reggiano
- 15 ml 1 tbsp. lemon juice, optional
- Salt and pepper
- Dry the cleaned shrimp with a paper towel and season with a few pinches of salt, pepper, and ½ tsp of cajun seasoning.
- Cook the linguine per package instructions and set aside.
- Heat a large pan over medium heat and add the oil and butter.
- Add the shrimp in an even layer followed by the minced garlic, turning after 2 minutes, and cook an additional 1-2 minutes or until pink and cooked through.
- Add the half and half and Parmigiano-Reggiano to the pan.
- Bring to a low boil, while whisking constantly for 2 minutes.
- Turn off the heat and add the cooked linguine, diced tomato, chopped parsley, and the remaining ½ tsp cajun seasoning.
- Squeeze on the lemon juice (optional).
- Stir to combine, and the sauce will continue to thicken as it cools down.
- If the sauce is clumpy, add another splash of half and half to make it creamy!
- Serve immediately and enjoy.