Cajun
Cajun Shrimp Pasta
Shrimp are seasoned with Cajun spices and tossed with bell peppers and linguine in a light cream sauce. The pasta tastes smoky and spicy, with the shrimp staying tender instead of rubbery.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The shrimp are seared separately so they do not overcook in the sauce.
- Peppers and onion soften while the pasta boils.
- Cream and Parmesan make a light coat, not a heavy soup.
- Cajun seasoning goes on the shrimp, so the heat is in the protein.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Boil the linguine in salted water until just tender. Reserve 1/2 cup of pasta water, then drain.
- 2
Toss the shrimp with the Cajun seasoning and 1/2 teaspoon of the salt.
- 3
Heat the olive oil in a large skillet over medium-high heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing. Sear the shrimp until they are opaque and reach 145°F, about 2 minutes per side. Move them to a plate.
- 4
Add the bell pepper and onion to the skillet. Cook 4 minutes. Add the garlic and stir 30 seconds.
- 5
Pour in the heavy cream and the remaining salt. Simmer 2 minutes, then stir in the Parmesan.
- 6
Add the linguine, shrimp, parsley, and lemon juice. Toss with a splash of pasta water until the sauce coats the noodles. Serve right away.
Pro tips
- Pull the shrimp as soon as they turn opaque; they finish when they go back into the sauce.
- If the cream sauce is too thick, use pasta water, not more cream.
- Taste the Cajun seasoning first; some blends are very salty.
Easy substitutions
- shrimp
- chicken breast strips cooked to 165°F
- heavy cream
- half-and-half
- linguine
- fettuccine
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 2 days.
Reheating
Reheat gently in a skillet with a splash of water until the shrimp are hot, and do not boil them hard.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 516
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 20 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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