Cajun Shrimp Pasta

I love making Cajun shrimp pasta because the rich and creamy sauce coats every strand of linguine perfectly, creating a comforting and flavorful meal that never disappoints.

📝 Ingredients

• 1 pound shrimp (16/20 count size, peeled and deveined)
• 2 tablespoons Cajun seasoning (divided)
• 3 tablespoons olive oil (divided)
• 2 quarts water
• 1 1/2 teaspoons kosher salt
• 8 ounces linguine
• 1 tablespoon minced garlic
• 1 cup diced yellow onion (1/4" dice)
• 1/2 cup diced red bell pepper (1/4" dice)
• 1/2 cup diced green bell pepper (1/4" dice)
• 14.5 ounce canned fire-roasted diced tomatoes
• 1/2 cup heavy whipping cream
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped parsley

👨‍🍳 Instructions

1. 1Defrost the Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge in cool water until defrosted, about 10 minutes. Drain well and pat dry with paper towels.
2. 2Season the Shrimp – In a medium bowl, combine shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon olive oil. Set aside.
3. 3Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 ½ teaspoons of salt until dissolved. Cook the pasta until al dente, about 10 minutes. Reserve 1 cup of pasta water. Drain and cover to keep warm. Meanwhile, prepare the shrimp and sauce.
4. 4Cook the Shrimp – Heat a large high-sided skillet or Dutch oven over medium heat. Once hot, add 1 tablespoon of olive oil. Add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and start to curl, about 2 minutes. Flip and cook until curled into a loose “C” shape, about 1 to 2 minutes. Transfer to a clean bowl and cover to keep warm.
5. 5Saute the Vegetables – Reduce the heat to medium-low and add 1 tablespoon olive oil. Add the onion and minced garlic, and saute for 2 minutes. Add the bell peppers and saute for 2 minutes. Stir in the fire-roasted tomatoes with the juice, cook for 2 minutes.
6. 6Make the Sauce – Stir in the heavy cream and let it simmer for 3 to 5 minutes to slightly thicken. Add 2 teaspoons of Cajun seasoning and the Parmesan cheese, stirring to combine. Taste and add more seasoning if desired. Reduce the heat to low, then stir in the pasta and cook until heated through, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water until smooth and glossy. Add the shrimp on top—if it has cooled, stir it in and cook until warmed through.
7. 7To Serve – Serve the garnished with parsley, parmesan, and a sprinkle of Cajun seasoning.