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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Amazing! This will definitely be in my weekly roundup. So easy and delicious!
Can the parm cheese be left out? is there an alternate cheese I could use or can I leave cheese out completely?
Yes you can leave the cheese out. Just taste as you go along.
You had me at shrimp and pasta, two of my very favorite ingredients especially when paired together.
Made this for dinner last night and it was excellent. I didn’t change a thing. Definitely a keeper.
If it wasn’t for me currently travelling and not having access to a kitchen I would make this TONIGHT. I can just imagine how great it tastes – so much flavor, and with shrimp, and pasta… Will be the first dish I make when I get home instead!
Oh boy this looks AMAZING! Creamy shrimp pasta will alwaysb e one of my favorite things to eat, and Cajun Seasoning seems like a great way to add some extra flavour!
This was such an easy and tasty pasta recipe, will be making it again for sure!
The flavors in this pasta dish are amazing. One of the best pasta dishes I have cooked in a very long time.
I actually have found it quite pleasant in Chicago this winter!
To be fair, I just moved here in September, so I didn’t experience the polar vortex of last year!!
This sounds right up my alley! LOVE linguine!
I am making this tonight!!! one question, Is the pasta cooked before adding it to this sauce and shrimp mixture?
Yep cook it al dente. Let me know how it turns out for you. In fact, send me a pic and I will feature in the next newsletter. Enjoy!