Creamy Cajun Shrimp Linguine

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 12 oz linguini
• 1 lb large shrimp, peeled and deveined
• 2 Tbsp Cajun seasoning
• 3 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 cup heavy cream
• 3/4 cup low-sodium chicken broth
• 3/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 Tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Bring a large pot of salted water to a rolling boil and cook the linguine until just shy of al dente, about 1 minute less than package directions. Reserve pasta water, then drain.
2. 2Pat shrimp very dry with paper towels and toss with Cajun seasoning until evenly coated.
3. 3Heat olive oil and butter in a large deep skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and lightly charred at the edges; transfer to a plate.
4. 4Reduce heat to medium. Melt remaining butter in the same skillet, then add sliced bell pepper and cook 3–4 minutes until softened and lightly blistered.
5. 5Stir in minced garlic and remaining Cajun seasoning; cook 30–45 seconds until fragrant, scraping up any browned bits.
6. 6Pour in chicken broth and heavy cream, bring to a gentle simmer, and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Add the drained linguine, Parmesan, lemon juice, and a splash of reserved pasta water. Toss vigorously 1–2 minutes until the sauce clings glossy to every strand; add more pasta water if needed.
8. 8Return shrimp and any juices to the skillet along with most of the parsley and red pepper flakes. Toss 30 seconds just to rewarm the shrimp. Taste and adjust salt and pepper.
9. 9Divide among warm bowls, finish with remaining parsley and an extra dusting of Parmesan, and serve immediately while the sauce is silky.