Cajun Shrimp Pasta
Yield: 4 servings
Calories: 588kcal
I love making Cajun shrimp pasta because the rich and creamy sauce coats every strand of linguine perfectly, creating a comforting and flavorful meal that never disappoints.
Ingredients
- 1 pound (454 g) shrimp, 16/20 count size, peeled and deveined
- 2 tablespoons (26 g) Cajun seasoning, divided
- 3 tablespoons (45 ml) olive oil, divided
- 2 quarts (1.9 L) water
- 1 ½ teaspoons (7 g) kosher salt
- 8 ounces (227 g) linguine
- 1 tablespoon (10 g) minced garlic
- 1 cup (130 g) diced yellow onion, ¼" dice
- ½ cup (67 g) diced red bell pepper, ¼" dice
- ½ cup (67 g) diced green bell pepper, ¼" dice
- 14.5 ounce (411 g) canned fire-roasted diced tomatoes
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (30 g) grated parmesan cheese
- 1 tablespoon (3 g) chopped parsley
Instructions
- Defrost the Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge in cool water until defrosted, about 10 minutes. Drain well and pat dry with paper towels.
- Season the Shrimp – In a medium bowl, combine shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon olive oil. Set aside.
- Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 ½ teaspoons of salt until dissolved. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup of pasta water. Drain and cover to keep warm. Meanwhile, prepare the shrimp and sauce.
- Cook the Shrimp – Heat a large high-sided skillet or Dutch oven over medium heat. Once hot, add 1 tablespoon of olive oil. Add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and start to curl, about 2 minutes. Flip and cook until curled into a loose “C” shape, about 1 to 2 minutes. Transfer to a clean bowl and cover to keep warm.
- Saute the Vegetables – Reduce the heat to medium-low and add 1 tablespoon olive oil. Add the onion and minced garlic, and saute for 2 minutes. Add the bell peppers and saute for 2 minutes. Stir in the fire-roasted tomatoes with the juice, cook for 2 minutes.
- Make the Sauce – Stir in the heavy cream and let it simmer for 3 to 5 minutes to slightly thicken. Add 2 teaspoons of Cajun seasoning and the Parmesan cheese, stirring to combine. Taste and add more seasoning if desired. Reduce the heat to low, then stir in the pasta and cook until heated through, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water until smooth and glossy. Add the shrimp on top—if it has cooled, stir it in and cook until warmed through.
- To Serve – Serve the garnished with parsley, parmesan, and a sprinkle of Cajun seasoning.
Notes
- Using Store-Bought Cajun Seasoning: Use no-salt Cajun seasoning, then add ½ teaspoon kosher salt, plus more to taste. If using low-sodium Cajun seasoning, wait to add more salt.
- Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a pot on the stovetop over medium-low heat, stirring occasionally. Add more cream or water if needed. Alternatively, microwave in 30-second increments until hot.
Nutrition
Calories: 588kcal | Carbohydrates: 57g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 222mg | Sodium: 444mg | Potassium: 689mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3364IU | Vitamin C: 46mg | Calcium: 230mg | Iron: 3mg
Recipe Link