Serves 4
50 min
Cajun Shrimp Pasta
Recipe GLPRd3c67e22661df9
Tender linguine coated in a creamy Cajun-spiced sauce with succulent shrimp, sautéed aromatics, and fresh parsley. This one-skillet main combines seared shrimp, a smooth cream-based sauce, and al dente pasta for a restaurant-quality dinner ready in less than an hour.
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Ingredients
1 lb. large shrimp, peeled and deveined
2 tbsp. Cajun seasoning
3 tbsp. extra-virgin olive oil, divided
Salt and black pepper to taste
1 medium onion, chopped
1 medium bell pepper, chopped
3 cloves garlic, minced
1 lb. linguine
2 tbsp. butter
0.75 cup heavy cream
0.5 cup freshly grated Parmesan cheese, plus more for garnish
0.25 cup fresh parsley, chopped
Directions
In a large bowl, combine the shrimp with the Cajun seasoning and 1 tablespoon of the olive oil. Season lightly with salt and pepper, then toss until the shrimp is evenly coated. Set aside.
In a large deep skillet (12 inches), heat 1 tablespoon of olive oil over medium-high heat. Once hot, working in batches to avoid overcrowding, cook the shrimp for about 1 minute per side until the exterior is browned and the shrimp reaches an internal temperature of 145°F. Transfer cooked shrimp to a clean plate. Wipe the skillet clean and set aside.
In a food processor, combine the chopped onion, bell pepper, and minced garlic. Pulse until the mixture becomes very smooth and forms a puree, scraping down the sides as needed, about 1 minute total.
Bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente according to the package directions. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
In the same skillet used for the shrimp, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion-pepper-garlic puree and cook, stirring frequently. If the mixture begins to brown too quickly, add a splash of water. Continue cooking for 7 to 10 minutes until most of the liquid has evaporated and the mixture becomes noticeably thicker and drier.
Pour the heavy cream into the skillet with the vegetable mixture, scraping up any browned bits stuck to the bottom of the pan. Bring the cream to a gentle boil, then remove the skillet from heat. Whisk in the grated Parmesan cheese until the sauce becomes thick, smooth, and homogenous.
Add the cooked shrimp, drained pasta, and chopped parsley to the cream sauce. Stir in 3/4 cup of the reserved pasta water and toss until the pasta is well coated and the sauce is smooth and glossy. If the sauce seems too thick, gradually add more pasta water until you reach the desired consistency.
Divide the Cajun shrimp pasta among serving bowls and top with additional grated Parmesan cheese. Serve immediately.
