Creamy Lemon Herb Pasta with Cajun Shrimp

This Creamy Lemon Herb Pasta with Cajun Shrimp dish is pure deliciousness, y'all. A silky, luscious, garlicky cream sauce infused with herbs, aromatics, and bright lemony goodness clings to the pasta. Meanwhile, juicy Cajun-spiced shrimp is the protein that ties it all together. It's such an incredible meal for any occasion!

📝 Ingredients

• 1 lb large shrimp, peeled & deveined, tail-off
• 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• 2 tablespoons olive oil, divided
• 4 tablespoons butter
• 1 small shallot, minced
• 1 tablespoon garlic paste
• 1 tablespoon dried tarragon
• 1 tablespoon dried parsley
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup dried white wine, such as Pinot Grigio or Sauvignon Blanc
• Zest + juice of 1 small lemon
• 1 lb linguine pasta
• 1/2 cup fresh grated parmesan cheese, plus more for garnishing

👨‍🍳 Instructions

1. 1Season the shrimp: In a large bowl, combine the shrimp, Cajun seasoning, garlic powder, lemon pepper seasoning, and 1 tablespoon of oil. Toss the shrimp with spices until well combined and nicely coated. Then cover the vessel and set aside to let the shrimp marinate for at least 30 minutes.
2. 2Cook the shrimp: In a large, deep non-stick skillet over medium-high heat, coat the pan with 1 tablespoon of oil. Add the seasoned shrimp to the pan and try to get the shrimp in an even layer in the pan as much as you can. Let the shrimp cook, tossing every so often, until pink and cooked through, about 4-6 minutes. Then transfer the cooked shrimp, along with its residual juices, to a bowl, set aside.
3. 3Prep the pasta sauce: In the same skillet, over medium-high heat, add the butter. Once the butter is sizzling, add the minced shallot and stir until the shallot becomes translucent and golden, about 2-3 minutes.
4. 4Then stir in the garlic paste and let it cook for about 1 minute. Then add the dried tarragon and parsley, and stir to combine and let cook, about 1 minute. Then reduce the heat to medium.
5. 5Pour in the broth, cream, wine, and lemon zest + lemon juice. Stir everything together until fully combined. Cover the skillet with a lid and let the sauce simmer for about 5-7 minutes.
6. 6Boil the pasta: Meanwhile, on a separate burner, bring a large pot of salted water to a boil. Then boil the linguine according to your package directions. Then reserve about 1 cup of the starchy water, drain the pasta, and set it aside.
7. 7Back to the pasta sauce: , uncover the skillet and stir the sauce. At this stage, the sauce will be somewhat thin. Sprinkle in the grated parmesan cheese and stir to combine. Remove the skillet from the heat and carefully pour the sauce into the pot with the drained pasta. Toss the pasta with the sauce until well coated. Add a bit of the starchy pasta water to the pasta to thin and adjust sauce to your desired consistency, only as needed.
8. 8Serve: Use tongs to add the creamy pasta to pasta bowls and top with the cooked shrimp. Garnish the dish with more grated parmesan cheese, if desired. Serve this dish immediately. Enjoy!