QUICK SHRIMP • SILKY SAUCE • 35 MINUTES

Cajun Shrimp Pasta

Cook the shrimp separately, just until firm, pearly and opaque, then fold it into the pasta at the end. That gives the cream sauce time to come together without overcooking the shrimp.

By Acadian KitchensPublished
Cajun shrimp pasta with peppers, parsley and a creamy sauce
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Yield
4 servings

Make the recipe

Ingredients

  • 12 ounces linguine
  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons Ragin' Cajun y'ALL Purpose Seasoning, divided
  • 1 tablespoon neutral cooking oil
  • 1 tablespoon unsalted butter
  • 1 red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • ¾ cup heavy cream
  • ½ cup finely grated Parmesan
  • ½ to ¾ cup reserved pasta water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley

Method

Cook the pasta and shrimp

  1. Cook the linguine until just shy of al dente. Reserve ¾ cup pasta water, then drain.
  2. Pat the shrimp dry and toss with 1½ teaspoons seasoning. Heat the oil in a large skillet over medium-high.
  3. Cook the shrimp in one layer for about 1 to 2 minutes per side, until firm, pearly and opaque. Transfer immediately to a clean plate.

Finish the sauce

  1. Reduce the heat to medium. Melt the butter, add the bell pepper and cook for 3 minutes. Add the garlic and stir for 30 seconds.
  2. Add the cream and remaining ½ teaspoon seasoning. Simmer gently for 2 minutes. Lower the heat and stir in the Parmesan.
  3. Add the pasta and toss, adding reserved pasta water as needed. Fold in the shrimp, lemon juice and parsley; heat only until the shrimp are warmed through.
Food-safety note Cook shrimp to 145°F or until firm, pearly and opaque. Refrigerate leftovers within 2 hours, or within 1 hour when the air temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days and reheat to 165°F.

Keep the shrimp tender

Dry the shrimp well, leave space between them, and cook them before starting the sauce. Remove each batch as soon as the shrimp are firm, pearly and opaque. Their brief return at the end is only long enough to coat them in the finished sauce.

A crowded skillet traps steam and slows browning. If the shrimp cannot sit in one layer, cook them in 2 batches and let the skillet return to temperature between batches.

Balance cream, lemon and pasta water

Toss the linguine with the sauce before adding reserved pasta water a little at a time. Remove the skillet from the heat before adding the lemon. It brightens the shrimp and peppers without holding the cream over strong heat.

Season the shrimp and sauce with Ragin' Cajun y'ALL Purpose Seasoning. Explore more ways to use the blend in the Cajun seasoning guide.

For a quicker shrimp dinner, make the Cajun shrimp recipe. For a Louisiana-style breakfast or supper, try shrimp and grits. Choose this pasta when you want tender shrimp in a creamy pepper-and-Parmesan sauce.

Common questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely, drain them and pat them very dry before seasoning.

How do I know when shrimp are done?

Cook shrimp to 145°F or until they are firm, pearly and opaque. Remove smaller pieces as they finish so they do not tighten in the skillet.

Keep cooking

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