Description
This creamy Cajun shrimp pasta brings together succulent, spiced shrimp with tender linguine and a flavorful creamy sauce infused with bell peppers, onions, and garlic. Ready in just 30 minutes, this dish balances a mild kick of Cajun seasoning with the richness of heavy cream, making it a perfect weeknight dinner that feels indulgent yet easy to prepare.
Ingredients
Scale
Pasta
- 8 oz (about 225 g) linguine pasta
Shrimp and Seasoning
- 1 lb (about 450 g) large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 4 cloves garlic, minced
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, thinly sliced
Other Ingredients
- 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 thoroughly. Sprinkle the Cajun seasoning evenly over the shrimp and toss well to coat, ensuring every piece is fully seasoned.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1/2 cup of the pasta cooking water for later use, then drain the pasta well.
- Cook the Shrimp: Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Vegetables and Garlic: In the same skillet, add the thinly sliced onion and bell peppers. Sauté for about 5 minutes until the vegetables become tender and slightly caramelized. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Prepare the Cream Sauce: Pour the heavy cream into the skillet with the sautéed vegetables and garlic. Stir gently and bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes, stirring occasionally until the sauce slightly thickens. If the sauce becomes too thick, add some reserved pasta water a little at a time to reach your desired consistency.
- Combine Pasta, Shrimp, and Sauce: Return the cooked linguine and shrimp to the skillet, tossing everything together to evenly coat with the creamy sauce. Season with salt and pepper according to your taste preferences.
- Finish and Serve: Stir in the chopped fresh parsley for brightness and freshness. Serve the pasta hot, garnished with additional parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
- Use freshly peeled and deveined shrimp for the best texture and flavor.
- Adjust the amount of Cajun seasoning based on your spice preference.
- Reserved pasta water helps loosen the sauce without diluting flavor.
- Parmesan cheese is optional but adds a nice savory touch.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
