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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.
Notes
Purée the vegetables until smooth before reducing them.
Adapted from Alejandro Valdés Lora, Delish.
