Description
This Cajun Shrimp Pasta is a flavorful and creamy dish combining perfectly seasoned shrimp with a rich parmesan cream sauce and fire roasted tomatoes, served over linguine pasta. It’s a quick and satisfying meal ideal for seafood lovers craving a spicy, comforting pasta dinner.
Ingredients
Scale
Pasta
- 16 ounces linguine pasta
Shrimp and Seasoning
- 1 pound medium peeled and deveined shrimp
- 2 tablespoons old bay seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
Sauce
- 1/4 cup salted butter (½ stick)
- 2 cups heavy cream
- 1 cup freshly shredded parmesan cheese
- 1 can fire roasted tomatoes (14.5 ounces)
Instructions
- Cook Pasta: Cook the linguine pasta according to the manufacturer’s directions until al dente. Drain and set aside for later use.
- Pat Shrimp Dry: Place the peeled and deveined shrimp on a large plate and pat both sides dry using paper towels to remove excess moisture for better seasoning adherence and searing.
- Season Shrimp: Toss the shrimp in a large mixing bowl or a Ziploc bag with old bay seasoning, chili powder, smoked paprika, and crushed red pepper until evenly coated with the spices.
- Melt Butter: Heat a large skillet over low heat and melt the salted butter, preparing it for cooking the shrimp and building the sauce base.
- Cook Shrimp: Increase heat to medium and add the seasoned shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp are opaque and cooked through. Then, remove the shrimp from the skillet and set aside on a plate.
- Make Cream Sauce: Return to the skillet and pour in the heavy cream over medium heat. Stir frequently with a rubber spatula to scrape up any flavorful bits left from the shrimp, allowing all flavors to meld. Simmer gently on medium-low heat for 1-2 minutes until the cream is bubbly.
- Add Cheese: Turn off the heat and gradually add the shredded parmesan cheese by small handfuls, stirring continuously until the sauce is smooth and creamy.
- Incorporate Tomatoes: Pour in the fire roasted tomatoes and turn the heat back up to medium-low to warm the mixture through, blending the smoky tomato flavor into the cream sauce.
- Combine Pasta and Shrimp: Turn off the heat, add the reserved cooked linguine pasta and cooked shrimp back into the skillet with the sauce. Mix thoroughly to coat everything evenly, ensuring each bite bursts with Cajun flavor.
Notes
- You can adjust the crushed red pepper to your preferred spice level for more or less heat.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Fresh parsley or chopped green onions make great garnishes if you want a fresh touch.
- Serve immediately for best texture, as the pasta can absorb sauce and thicken if left too long.
