You know how some days you just want to escape to a sun-soaked bayou without leaving your kitchen? This easy creamy Cajun shrimp pasta is like a mini-vacation on a plate, with its spicy-sweet aroma that makes your taste buds want to dance. I mean, who knew shrimp could twirl so gracefully in a creamy sauce?
Steps
- Mix shrimp with Cajun seasoning and 2 tablespoons of olive oil in a bowl, then lightly add salt.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook shrimp in batches until browned and fully cooked, about 1 minute on each side, then transfer to a plate and clean the skillet.
- Blend the onion, red bell pepper, and garlic into a smooth puree using a food processor.
- Cook the pasta in a pot of salted boiling water until al dente, as per package instructions. Save 1 cup of the pasta water, then drain the pasta.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Cook the onion mixture, stirring often and adding water if needed, until the liquid is mostly evaporated and the mixture thickens, which takes about 7 to 10 minutes.
- Pour cream into the skillet with the onion mixture, scraping any bits stuck to the pan. Bring it to a boil, then take it off the heat. Whisk in Parmesan until the sauce is thick and smooth. Combine with shrimp, pasta, parsley, chives, and 3/4 cup of pasta water, adjusting with more pasta water if needed, until the sauce is silky. Add more Parmesan on top before serving.
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed, and patted dry
- 2 teaspoons Cajun seasoning (either store-bought or homemade)
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 small yellow onion, roughly chopped
- 1 red bell pepper, seeds and ribs removed, roughly chopped
- 4 garlic cloves
- 12 ounces linguine
- 1 cup heavy cream
- 3 ounces Parmesan cheese, finely grated (approximately 1 1/2 cups), plus extra for serving
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup chives, thinly sliced
FAQ
- Can I use a different protein instead of shrimp?
- Absolutely! While shrimp adds a nice Cajun flair, you can substitute it with chicken or sausage if you prefer. These alternatives work well with the creamy sauce and Cajun spices.
- How can I make this dish spicier?
- If you’re looking to increase the heat, consider swapping some of the red bell peppers with spicier options like jalapeños or red chiles. Also, different brands of Cajun seasoning have varying spice levels, so you might want to experiment with those.
- Can I prepare any components of this dish in advance?
- Yes, you can blend the onion, pepper, and garlic mixture ahead of time. Store it in the refrigerator for up to a week or freeze it for up to three months. This can save you some time when you’re ready to cook.
- How should I store leftovers?
- Leftovers can be stored in an airtight container in the refrigerator for up to five days. If you’d like to keep them longer, freeze them for up to three months.
- What should I do if my sauce isn’t thick enough?
- If the sauce isn’t as thick as you’d like, ensure you’ve whisked in the Parmesan cheese thoroughly. You can also let it simmer a bit longer to reduce. If necessary, add more Parmesan or allow the sauce to cool slightly, which can help it thicken up.
Tips
- Puree the Aromatics: For a smoother sauce, puree the onions, garlic, and peppers before cooking them down. This step ensures the flavors meld seamlessly and eliminates the need for precise chopping.
- Protein Variations: While shrimp adds a classic Cajun touch, consider substituting with chicken or sausage for a different flavor profile.
- Spice Level Adjustment: If you desire more heat, replace some of the red bell peppers with jalapeños or red chiles to intensify the spice.
- Advance Preparation: Save time by preparing the onion, pepper, and garlic mix in advance. Store it in the fridge for up to a week or freeze for up to three months.
Equipment
- Food processor or blender – for pureeing the onion, bell pepper, and garlic into a paste.
- Large, deep 12″ skillet – for cooking the shrimp and sauce.
- Airtight containers – for storing any leftovers or pre-prepped ingredients in the fridge or freezer.
