Description
A rich and creamy Cajun shrimp pasta combining succulent, seasoned shrimp with al dente linguine, simmered in a luscious half-and-half and Parmigiano Reggiano sauce, enhanced with fresh garlic, diced tomatoes, and a hint of Cajun spice for a flavorful, comforting meal.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp, deveined and cleaned
- Salt, to taste
- Black pepper, to taste
- 1 tsp Cajun seasoning (divided)
Pasta
- 8 oz linguine
Sauce and Vegetables
- 1 cup half and half
- 2 cloves garlic, minced
- 1 roma tomato, diced
- 1/4 cup Parmigiano Reggiano, grated
- 1 tbsp oil (vegetable or olive oil)
- 1 tbsp butter
- Fresh parsley, chopped (for garnish and stirring in)
- Optional: 1 tsp lemon juice
Instructions
- Season the Shrimp: Dry the shrimp thoroughly using a paper towel. Season evenly with salt, black pepper, and half (1/2 tsp) of the Cajun seasoning, ensuring all sides are coated.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta and set aside.
- Sauté the Shrimp: Heat oil and butter together in a large pan over medium heat until melted and hot. Place the shrimp in a single, even layer. After 2 minutes, add the minced garlic and continue cooking for another 3-5 minutes until the shrimp turn pink and are opaque.
- Prepare the Cream Sauce: Pour in the half and half and add the grated Parmigiano Reggiano into the pan with the shrimp. Whisk constantly for about 2 minutes until the sauce slightly thickens, coating the shrimp.
- Combine Ingredients: Stir in the cooked linguine, diced roma tomato, chopped parsley, and the remaining 1/2 tsp of Cajun seasoning. If desired, add lemon juice for brightness and mix well to incorporate all flavors.
- Serve: Serve the creamy Cajun shrimp pasta hot, garnished with extra chopped parsley for freshness and color.
Notes
- Ensure shrimp is fully deveined and patted dry to achieve a good sear.
- Half and half can be substituted with heavy cream for a richer sauce or milk for a lighter version.
- Adjust Cajun seasoning according to spice tolerance.
- Adding lemon juice is optional but adds a nice brightness to the dish.
- For a gluten-free option, substitute linguine with gluten-free pasta.
- Use fresh Parmigiano Reggiano for best flavor.
