Description
A bold, rich, and indulgent dish that balances smoky Cajun spices with a velvety cream sauce, tossed with perfectly cooked pasta and juicy shrimp. Ideal for weeknight dinners or impressive entertaining.
Ingredients
For the Cajun Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Pasta:
- 8 oz (225g) fettuccine or linguine
- Water + Salt for boiling
For the Creamy Cajun Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
- 1/2 tsp Cajun seasoning (additional)
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Add-ins:
- 1/4 cup chopped onions or shallots
- 1/2 cup bell peppers, sliced
- Splash of pasta water to loosen sauce
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season shrimp with Cajun seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a skillet. Sear shrimp 1–2 minutes per side until pink and cooked. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic (plus optional onions/bell peppers) and sauté 1–2 minutes.
- Pour in heavy cream, add Parmesan, paprika, additional Cajun seasoning, red pepper flakes. Stir and simmer 3–5 minutes.
- Add pasta to the sauce, tossing to coat. Use pasta water as needed to adjust consistency.
- Return shrimp to the skillet and combine until evenly mixed and heated.
- Garnish with chopped parsley and serve hot.