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Creamy Cajun Shrimp Pasta with Bold Flavor

Creamy Cajun Shrimp Pasta Bold Flavor - Tasty
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Make a rich and spicy Cajun shrimp pasta featuring a bold, authentic cream sauce. This recipe delivers restaurant-quality flavor.

Ingredients

Scale
  • 1 pound linguine or fettuccine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (or more to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1/2 cup dry white wine (optional)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the shrimp lightly with salt, pepper, and 1 teaspoon of the Cajun seasoning.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add the onion, bell pepper, and celery. Cook until softened, about 5 minutes.
  5. Add the minced garlic, remaining 1 teaspoon Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  6. If using, pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  7. Pour in the chicken broth and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes.
  8. Reduce the heat to low. Stir in the heavy cream and let the sauce warm through, do not boil.
  9. Stir in the Parmesan cheese until the sauce is smooth. Taste the sauce and add salt and pepper if needed. If the sauce is too thick, add a splash of the reserved pasta water.
  10. Add the cooked pasta and the cooked shrimp back into the skillet. Toss everything gently to coat evenly with the sauce. If the sauce seems too dry, add more pasta water, one tablespoon at a time.
  11. Stir in the fresh parsley. Serve immediately.

Notes

  • For an extra bold flavor, use a high-quality, spicy Cajun seasoning blend.
  • If you prefer a thicker sauce without wine, skip the wine and use 1/4 cup less chicken broth, adding that volume back with heavy cream.
  • You can substitute half-and-half for heavy cream, but the sauce will be less rich.

Nutrition

Find it online: https://tastytribune.com/creamy-cajun-shrimp-pasta-bold-flavor/