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A large pot of cajun shrimp scampi with linguine pasta ready to serve
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4.78 from 40 votes

Cajun Shrimp Linguine

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun/Creole, Italian
Servings: 6 servings
Calories: 272kcal

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.
If you have enough restraint to not eat every last bite of this recipe, I commend you. Leftovers are rare but more than welcome.
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