Picture this: a plate of creamy Cajun shrimp pasta that transports you straight to a jazz-filled night in New Orleans, bursting with flavor so intense it feels like a festival in your mouth. One bite, and you might just forget the chaos of the day—your taste buds dancing to the symphony of spices while the creamy sauce wraps you in a cozy culinary hug. It’s like a hug from a long-lost friend, comforting and exhilarating all at once—let’s get cooking!
Steps
- Combine the shrimp with Cajun seasoning and 2 tablespoons of olive oil in a large bowl, and season lightly with salt.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook shrimp in batches, ensuring they touch the skillet, until browned and done, approximately 1 minute per side. Remove shrimp from skillet and set aside.
- Use a food processor to blend the onion, bell pepper, and garlic until they form a smooth puree, scraping down the sides as needed.
- Cook the pasta in a large pot of salted boiling water until al dente according to the 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. Add the onion mixture and cook, stirring often, until the liquid evaporates and the mixture thickens, about 7 to 10 minutes, adding a splash of water if needed.
- Stir cream into the onion mixture, scraping the bottom of the pan. Bring to a boil, then remove from heat and whisk in Parmesan until the sauce is smooth. Mix in shrimp, pasta, parsley, chives, and 3/4 cup of pasta water, adjusting with more pasta water if necessary, until the sauce is glossy. Finish with additional Parmesan on top.
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed, and patted dry
- 2 teaspoons Cajun seasoning (store-bought or homemade)
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 small yellow onion, coarsely chopped
- 1 red bell pepper, seeds and ribs removed, coarsely chopped
- 4 garlic cloves
- 12 ounces linguine
- 1 cup heavy cream
- 3 ounces Parmesan cheese, finely grated (about 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 other proteins instead of shrimp in this Cajun pasta recipe?
- Yes, you can substitute shrimp with other proteins like chicken or sausage to suit your preference.
- How can I make the Cajun shrimp pasta spicier?
- To increase the spice level, consider replacing some of the red bell peppers with spicier options like jalapeños or red chiles.
- How far in advance can I prepare the onion, pepper, and garlic mixture?
- You can blend and store the aromatic mixture in the refrigerator for up to a week or freeze it for up to 3 months.
- What is the best way to store leftover Cajun shrimp pasta?
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
- What should I do if the sauce is too thick after adding the pasta?
- If the sauce is too thick, gradually add more reserved pasta water until the desired consistency is achieved.
Tips
- Puree the Aromatics: Instead of chopping onions, garlic, and peppers finely, blend them into a paste before cooking. This results in a smoother sauce and saves you from worrying about precise knife skills.
- Customize the Heat: If you prefer a spicier dish, consider replacing some of the red bell peppers with jalapeños or red chiles to increase the heat level according to your preference.
- Versatile Protein Options: While shrimp adds a Cajun flair, you can easily substitute it with chicken or sausage for a different take on the dish, making it versatile for various tastes or dietary needs.
- Advance Prep and Storage: Prepare the onion, pepper, and garlic puree in advance and store it in the fridge for up to a week or freeze it for up to three months. Leftovers of the completed dish can be refrigerated for up to five days or frozen for up to three months.
Equipment
- Food Processor or Blender – This is needed to puree the onion, bell pepper, and garlic into a smooth paste.
- Large, Deep 12″ Skillet – Required for cooking the shrimp and onion mixture.
- Large Pot – For boiling the pasta.