Can I use chicken instead of shrimp in this recipe?

Yes, you can easily swap the shrimp for chicken. Simply use boneless, skinless chicken breasts or thighs, and cook them until browned and cooked through before adding them to the sauce. This will still provide a delicious, hearty dish, but with a slightly different flavor profile.

Is this creamy Cajun shrimp pasta spicy?

The spice level of this dish depends on the Cajun seasoning you use. If you like it spicier, opt for a Cajun seasoning with a higher spice level or add extra chili flakes or hot sauce. If you prefer a milder version, use a less spicy Cajun seasoning or reduce the amount used in the recipe.

Can I make this recipe ahead of time?

Yes, you can make the creamy Cajun shrimp pasta ahead of time. You can cook the shrimp and sauce, then store them separately in the fridge for up to 3 days. When you're ready to serve, simply reheat the shrimp and sauce, cook the pasta, and combine everything together. The sauce may need a splash of pasta water to loosen it up as it reheats.

Creamy Cajun Shrimp Pasta Recipe

Name: Creamy Cajun Shrimp Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1 lb large shrimp, peeled, deveined, tails removed, patted dry; 2 tsp Cajun seasoning; 6 tbsp extra-virgin olive oil, divided; Kosher salt, to taste; 1 small yellow onion, coarsely chopped; 1 red bell pepper, seeds and ribs removed, coarsely chopped; 4 garlic cloves; 12 oz linguine; 1 cup heavy cream; 3 oz Parmesan, finely grated (about 1 1/2 cups), plus more for serving; 1/2 cup finely chopped fresh parsley; 1/2 cup thinly sliced chives

Description

This creamy Cajun shrimp pasta combines rich, velvety Parmesan sauce with the bold, spicy kick of Cajun seasoning and perfectly cooked shrimp. It’s a deliciously indulgent dish that’s easy to make and sure to impress at any occasion.

Ingredients

Scale

1 lb large shrimp, peeled, deveined, tails removed, patted dry
2 tsp Cajun seasoning
6 tbsp extra-virgin olive oil, divided
Kosher salt, to taste
1 small yellow onion, coarsely chopped
1 red bell pepper, seeds and ribs removed, coarsely chopped
4 garlic cloves
12 oz linguine
1 cup heavy cream
3 oz Parmesan, finely grated (about 1 1/2 cups), plus more for serving
1/2 cup finely chopped fresh parsley
1/2 cup thinly sliced chives

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Instructions

In a large bowl, toss shrimp with Cajun seasoning and 2 tbsp olive oil. Lightly season with salt and set aside.
In a large, deep skillet over medium-high heat, heat 2 tbsp oil. Cook shrimp in batches, about 1 minute per side, until browned and cooked through. Transfer shrimp to a plate and set aside.
In a food processor, pulse the onion, bell pepper, and garlic until smooth, about 1 minute.
In a large pot of boiling salted water, cook linguine until al dente according to package directions. Reserve 1 cup pasta water and drain the pasta.
In the same skillet, heat the remaining 2 tbsp oil. Add the onion mixture and cook, stirring frequently, until the mixture becomes drier and thicker, about 7–10 minutes.
Add the heavy cream to the skillet and bring to a boil. Remove from heat and whisk in the Parmesan until the sauce thickens. Add the cooked shrimp, pasta, parsley, and chives. Stir in reserved pasta water to adjust sauce consistency. Serve with extra Parmesan on top.

Notes

For a spicier dish, increase the Cajun seasoning or add chili flakes.
If you prefer a lighter version, substitute heavy cream with half-and-half or coconut milk.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
To make ahead, prepare the vegetable puree and store it in the fridge for up to a week or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Cajun, American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 850mg
Fat: 36g
Saturated Fat: 8g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 180mg