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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Love this recipe. It was very tasty. There were no directions on when to add the shrimp and when to add the lemon juice. So I added the lemon juice with the rest of the sauce mixture and the shrimp once the sauce thicken. Added the pasta and tossed until all coated.
For the Cajun seasoning, is that equal amounts of the ingredients? I use so many of your recipes, btw. Love them all! Do you have a hard cover recipe book?
I made this last night and it was fantastic! So easy to whip up and just delicious. I felt like I was in a restaurant. I even cheated and used Tony Chachere’s!
Listen, this was A1 on my first try!!! I didn’t have fresh herbs, so I used the dry herbs that I had on hand. Sprinkled a dash of Herbs de Provence too. Good to my soul, did a little dance. Thanks for sharing!
Made this last night – amazing! My 7 year old daughter devoured it. Will defo be on my regular dinners list!
Thank you for all the fab recipes. I love your site and can’t stop cooking from it
So delicious, and great to have the Cajun spice mix for other dishes too!
This was a fantastic recipe! I’ve tried to make cajun dishes before, but none of them have ever had the right balance of spice and warmth. (I’m excited to use the extra cajun spice mix I have left over to make this again!)
My husband and I have been together 16 years, I made this recipe for him the other day and his exact words were. “this is the best meal you have EVER made. Please keep making this.” He is an extremely picky eater, a testament to the amazingness of this recipe. It is not at all complicated, follow the steps exactly as stated and voila you have happiness in your mouth. You can adjust the spice to your taste, I made ours extra spicy this time around. SOOOOOOO FREAKING GOOD. I did not have a cast iron skillet so I used a stainless steel pan, do not be discouraged if you do not have a cast iron pan.
Do yourself a favor, make this meal today, tomorrow, and forever.
I made the Cajun shrimp linguine tonight and it was amazing! My family devoured it. thank you!
We just finished this delicious dish……this is a keeper for sure and I’ll be making it again! Thank you !