Description
This creamy Cajun shrimp pasta combines perfectly seasoned shrimp with a rich, cheesy sauce tossed with tender fettuccine or linguine. A quick and flavorful dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 2 tsp Cajun seasoning
- Salt, to taste
Sauce
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the fettuccine or linguine and cook following package instructions until al dente. Drain the pasta and set it aside for later use.
- Sauté the Shrimp: Heat a skillet over medium heat and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and sprinkle with Cajun seasoning. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Create the Sauce: In the same skillet, pour in the heavy cream and let it simmer on low heat for about five minutes until it thickens slightly. Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Combine Everything: Return the cooked shrimp to the skillet and add the drained pasta. Toss everything gently to evenly coat the pasta and shrimp with the creamy Cajun sauce.
- Final Touches: Taste the pasta and adjust the seasoning with salt if needed. Serve the pasta garnished with extra Parmesan cheese for added flavor and presentation.
Notes
- For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Fresh parsley or chopped chives sprinkled on top makes a great garnish.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- If shrimp is frozen, fully thaw before cooking for even results.
