I used to think anytime I ordered shrimp linguine, it was just basic. But that was before I developed a shrimp linguine recipe for the best one. I make sure my shrimp stay juicy and not overcooked. Then I make my sauce super creamy and add some cajun seasoning flavor to the mix. These flavors stay poppin plus it’s prepped and on the dinner table in 30. It just doesn’t get any better than this.
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How to Make Shrimp Linguine
- Melt butter with olive oil in a cast-iron skillet on medium-high heat.
- Toss shrimp in 2 tsp cajun seasoning for an even coat.
- Sear shrimp in the skillet for 2 minutes each side, then set aside.
- Sauté garlic in the skillet for 2 minutes, till fragrant.
- Pour in seafood stock, heavy cream, and lemon juice. Sprinkle in Parmesan, parsley, basil, onion powder, the rest of the cajun seasoning, and black pepper. Boil until the sauce thickens slightly.
- Reduce heat to medium-low. Gradually add linguine, ensuring it’s well-coated with sauce. Toss shrimp back into the mix.
- Dish out the pasta, and garnish with extra Parmesan, cajun seasoning, and parsley.
Shrimp Linguine Recipe
This Cajun Shrimp Linguine is decadent and filled with juicy shrimp, flavorful cajun spice and a creamy cheesy sauce! It will become your favorite fast weeknight pasta meal. Prepped in just 30 minutes, you can have this incredible dish on the table for your family in no time!
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Servings: 6 servings
Ingredients
- 2 tbsp salted butter
- 1 tbsp extra virgin olive oil
- 1 lb shrimp peeled and deveined
- 2 1/2 tsp cajun seasoning divided
- 1 1/2 tbsp minced garlic
- 1/4 cup seafood stock or chicken or vegetable stock if you can't find it
- 1/3 cup heavy whipping cream
- 2 tbsp lemon juice
- 1/4 cup freshly shredded Parmesan cheese plus more for garnish
- 1/3 cup fresh finely chopped parsley plus more for garnish
- 1 tsp fresh finely chopped basil
- 1/2 tsp onion powder
- black pepper to taste
- 1/4 lb angel hair pasta, cooked up to 1/2 lb
Instructions
- Add butter and olive oil to cast iron skillet over medium high heat.
- While butter and oil heat, toss shrimp with 2 tsp of cajun seasoning making sure it is completely coated.
- Add seasoned shrimp to cast iron skillet and cook for about 2 minutes on each side then remove shrimp from the pan and set aside.
- Next add garlic and cook for just 2 minutes.
- Then add seafood stock, heavy cream, lemon juice, parmesan cheese, parsley, basil, onion powder, remaining ½ teaspoon of cajun seasoning and black pepper to taste.
- Bring to a boil and allow sauce to thicken for just a few minutes.
- Once thickened, lower heat to medium low and then toss in small amounts of linguine tossing as you go along. Don’t add too much pasta since you want there to be a fair amount of sauce and the pasta not to be dry then toss in the shrimp. (I only use about a ¼ of the package but use as much as you prefer).
- To serve, add pasta to plates then sprinkle with additional parmesan, cajun seasoning and parsley for garnish and serve.
Notes
I only use about a ¼ of the pasta package but use as much as you prefer. Just note that the more pasta you add to the sauce, the drier the dish will be. I add in increments and stir to get to the amount I want without drying it out too much.
You can replace seafood stock with chicken stock or even vegetable stock if there is no seafood stock on hand.
Storage
I prefer storing leftover shrimp linguine in lidded glass containers; they don’t absorb smell or taste the way plastic might. Refrigerate your pasta within two hours of serving; seafood goes bad quickly. Once stored, your pasta will last 2-3 days. When ready to reheat, place the pasta in a sauce pan and turn on a low heat. Watch carefully, stir often and add water if your sauce begins to dry out. Avoid the microwave! Using a microwave will dry out the pasta and make for rubbery shrimp. Just don’t do it.Nutrition
Calories: 272kcal | Carbohydrates: 16g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 729mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 10mg | Calcium: 185mg | Iron: 2mg
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Recipe Tips
- Grab a big pot: I use at least a 8-quart stock pot so the pasta doesn’t stick together or break.
- Go Heavy on the Salt: When you salt that water for your pasta, it adds some bomb flavor so use at least 2 tablespoons.
- Don’t Overcook the Shrimp: The shrimp will continue to cook in the pasta so don’t overdo it or it will turn super rubbery.
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I made this Cajun Shrimp Linguine recipe for dinner last night, and it was a huge hit! The flavors were bold and delicious, and the creaminess perfectly balanced the spice. I loved the tips you shared for cooking the shrimp just right. Can’t wait to try more recipes from your blog!
Thank you so much!
I actually subbed beef stock because that’s what I had and it was perfect! We aren’t big people, but this barely fed 4 of us and I even upped the pasta to 1/2 lb.! I also added another 1/3 heavy cream. Next time I will have to double the recipe, as it’s a keeper! My boys like to top with red pepper flakes as well!
Oh that’s just fantastic. So glad you enjoyed this.
I made this recipe. It was so good, I immediately ordered your cookbook.
Awe, thank you so much, Barb!!! So sweet of you!
The cajun flavors for this shrimp linguine is just fabulous! A great easy to make dinner to feed my hungry family!
We devoured this!! I used the cajun seasoning I had on hand and chicken stock and it was AWESOME! A keeper!
I love the spicy flavours that this dish offers. A nice change up to my seafood marinara.
I love the idea of using seafood stock! That is full of flavour and would compliment the shrimp and pasta so well. This is my kindof meal – yummo, thanks!
This recipe taste delicious. The 4 was because there were a couple of steps left out. No instructions on when to add the lemon juice and no instructions on when to add the the shrimps back into the sauce. I added the lemon juice with the rest of the the sauce ingredients and the shrimps when the sauce thickens.