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Cajun Garlic Shrimp with Linguine in Cajun Cream Sauce Recipe

Cajun Garlic Shrimp with Linguine in Cajun Cream Sauce Recipe
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★★★★★

4.9 from 28 reviews

This Cajun Garlic Shrimp with Linguine in a rich, creamy Cajun sauce combines tender shrimp with a spicy, cheesy cream sauce that’s perfect for a flavorful dinner. The dish features perfectly cooked linguine tossed in a luscious blend of heavy cream, multiple cheeses, and Cajun spices, balanced with fresh spinach and garnished with parsley for a touch of brightness.

Ingredients

Scale

Shrimp and Seasoning

  • 1.5 lb large shrimp, peeled and deveined
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp cracked black pepper
  • 1 tsp sea salt
  • 2 tbsp fresh parsley, finely chopped

Pasta

  • 12 oz linguine

Cajun Cream Sauce

  • 3 tbsp unsalted butter (divided: 1 tbsp for shrimp, remainder for sauce and garlic butter)
  • 2 tbsp olive oil
  • 12 garlic cloves, minced (divided: 6 cloves for shrimp garlic butter, 6 cloves for sauce garlic)
  • 1½ cups heavy cream
  • 4 oz cream cheese, cubed
  • 1 cup mozzarella cheese, shredded
  • ¾ cup Parmesan cheese, freshly grated
  • ½ cup provolone cheese, shredded
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp cracked black pepper
  • Salt, to taste
  • 1 cup fresh spinach
  • Fresh parsley, chopped for garnish

Instructions

  1. Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
  2. Season the shrimp: Pat the shrimp dry with paper towels and place them in a bowl. Season with Cajun seasoning, smoked paprika, onion powder, oregano, thyme, sea salt, and cracked black pepper. Toss well to evenly coat.
  3. Cook the shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook about 2 minutes until they begin turning golden with a reddish Cajun color. Turn shrimp over and cook another minute until just cooked through.
  4. Add garlic butter to shrimp: Add minced garlic, remaining butter, and chopped parsley to the skillet. Spoon the garlic butter over shrimp for about 30 seconds until glossy and coated. Remove shrimp from skillet and set aside.
  5. Start the sauce: Reduce heat to medium and add remaining butter to the skillet. Stir in garlic and cook about 1 minute until fragrant.
  6. Simmer cream and spices: Pour in heavy cream and stir in Cajun seasoning, smoked paprika, onion powder, and cracked black pepper. Let simmer gently for about 5 minutes until sauce begins to thicken.
  7. Add cream cheese: Add cream cheese cubes gradually, stirring until fully melted and sauce smooth.
  8. Incorporate cheeses: Stir in provolone, mozzarella, and Parmesan cheese one by one, mixing well after each addition until sauce thickens and becomes creamy. Use reserved pasta water to adjust consistency if needed.
  9. Add spinach: Stir in fresh spinach and cook until wilted.
  10. Toss pasta in sauce: Add cooked linguine to skillet and toss until fully coated in the Cajun cream sauce.
  11. Combine shrimp and garnish: Return shrimp to skillet or arrange over pasta when serving. Spoon any remaining garlic butter from pan over shrimp and garnish with fresh parsley.

Notes

  • Use fresh parsley both in the sauce and as a garnish for a bright herbal flavor.
  • Reserve some pasta water to thin the sauce if it gets too thick.
  • Adjust Cajun seasoning levels to match your preferred spice tolerance.
  • For a lighter version, substitute half-and-half for heavy cream, though the sauce may be less rich.
  • Ensure shrimp is not overcooked to keep it tender and juicy.
  • Fresh spinach adds color and nutrients but can be omitted or substituted with kale.

Nutrition

Keywords: Cajun shrimp, garlic shrimp linguine, creamy Cajun sauce, spicy shrimp pasta, Cajun cream sauce linguine

Find it online: https://maicook.com/cajun-garlic-shrimp-with-linguine-in-cajun-cream-sauce-recipe/