Dinner
Creamy Cajun Shrimp Linguine
Linguine and Cajun shrimp are tossed with Parmesan and a creamy sauce made from puréed red pepper, onion and garlic.
- Yield
- 4 to 6 servings
- Cuisine
- Cajun-inspired
Serving ideas
Top with additional Parmesan.
Ingredients
See the ingredient checklist
- kosher salt
- 12 oz linguine
- 1 lb large shrimp, peeled, deveined and patted dry
- 2 tsp Cajun seasoning
- 6 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 4 cloves garlic
- 1 cup heavy cream
- 3 oz finely grated Parmesan, about 1 1/2 cups, plus more to serve
- 1/2 cup finely chopped fresh parsley
- 1/2 cup thinly sliced chives
Before you cook
Purée the vegetables until smooth before reducing them.
How to make Creamy Cajun Shrimp Linguine
Cook the linguine in salted water until al dente. Reserve 1 cup cooking water, then drain.
Toss shrimp with Cajun seasoning, 2 tablespoons oil and a little salt. Heat another 2 tablespoons oil over medium-high and sear shrimp in batches, about 1 minute per side. Transfer to a plate and wipe out the skillet.
Purée the onion, pepper and garlic. Heat remaining oil over medium and cook the purée 8 to 10 minutes, until thick and most of its liquid has evaporated. Add a splash of water if it browns too quickly.
Stir in cream and scrape up the browned bits. Bring to a boil, take off the heat and whisk in the Parmesan until smooth.
Add the shrimp, pasta, parsley, chives and 1/4 cup reserved pasta water. Toss over heat, adding more pasta water as needed to make a glossy sauce.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Cajun Shrimp Linguine
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Ingredients
kosher salt- 12 oz linguine
- 1 lb large shrimp, peeled, deveined and patted dry
- 2 tsp Cajun seasoning
- 6 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 4 cloves garlic
- 1 cup heavy cream
- 3 oz finely grated Parmesan about 1 1/2 cups, plus more to serve
- ½ cup finely chopped fresh parsley
- ½ cup thinly sliced chives
Instructions
- Cook the linguine in salted water until al dente. Reserve 1 cup cooking water, then drain.
- Toss shrimp with Cajun seasoning, 2 tablespoons oil and a little salt. Heat another 2 tablespoons oil over medium-high and sear shrimp in batches, about 1 minute per side. Transfer to a plate and wipe out the skillet.
- Purée the onion, pepper and garlic. Heat remaining oil over medium and cook the purée 8 to 10 minutes, until thick and most of its liquid has evaporated. Add a splash of water if it browns too quickly.
- Stir in cream and scrape up the browned bits. Bring to a boil, take off the heat and whisk in the Parmesan until smooth.
- Add the shrimp, pasta, parsley, chives and 1/4 cup reserved pasta water. Toss over heat, adding more pasta water as needed to make a glossy sauce.