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Creamy Cajun Shrimp Pasta with Bold Sauce

A fork lifts linguine coated in bold orange sauce and shrimp from a bowl of Creamy Cajun Shrimp Pasta.
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Make a restaurant-style Creamy Cajun Shrimp Pasta featuring plump shrimp coated in a rich, bold, and spicy Cajun cream sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 pound linguine or fettuccine pasta
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons Cajun seasoning blend (or use 1 tsp paprika, 1 tsp cayenne, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1/4 tsp salt)
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the shrimp lightly with salt, pepper, and 1 teaspoon of the Cajun seasoning.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
  5. Add the minced garlic and the remaining Cajun seasoning to the vegetables. Cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
  7. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce begins to thicken slightly.
  8. Pour in the heavy cream and bring the sauce back to a gentle simmer. Cook for 3-5 minutes, stirring often, until the sauce coats the back of a spoon. Do not let it boil rapidly.
  9. Reduce the heat to low. Stir in the Parmesan cheese until fully melted and the sauce is smooth. Stir in the lemon juice. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  10. Return the cooked shrimp to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and shrimp are evenly coated.
  11. Stir in the fresh parsley. Taste and adjust salt and pepper if needed. Serve immediately with extra Parmesan cheese.

Notes

  • For the boldest flavor, toast your spices lightly in the dry skillet for 30 seconds before adding the butter and vegetables.
  • To prevent the cream sauce from breaking, always add the dairy (cream and cheese) over low heat and avoid boiling the sauce once the cheese is incorporated.
  • Use high-quality Parmesan cheese that you grate yourself for the best melting quality.

Nutrition

Find it online: https://cookerykings.com/creamy-cajun-shrimp-pasta-with-bold-sauce/