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Cajun Shrimp Pasta

A quick and creamy Cajun shrimp pasta dish that brings bold flavors to your dinner table in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces raw shrimps, peeled and deveined
  • 1 serving pasta (spaghetti or linguine)
  • 2 cloves garlic, minced fresh garlic = bigger flavor
  • 2 tablespoons butter unsalted butter preferred
  • 1/2 cup heavy cream full-fat for silkiness
  • Shredded parmesan cheese for finishing and salt
  • 1/8 teaspoon basil dried basil is fine
  • Salt and pepper to taste season in stages
  • 1 teaspoon Flour to thicken, start with a teaspoon
  • Cajun seasoning use your favorite blend
  • 1/4 cup parsley, chopped brightens the sauce
  • splash White wine to deglaze
  • Olive oil just a drizzle for cooking

Method
 

Preparation
  1. Bring salted water to a boil and cook pasta until just shy of al dente; drain and set aside.
  2. Heat a saucepan on medium-high.
  3. Add the butter and a drizzle of olive oil; when the butter foams, pour a dash of white wine and let it bubble for 30 seconds.
  4. Add the minced garlic and stir for about 1–2 minutes until fragrant and slightly golden at the edges.
Cooking
  1. Add the shrimps in a single layer; sprinkle the Cajun seasoning over them.
  2. When the shrimps turn pink on the bottom (about 90 seconds), flip them and cook another minute until opaque, then remove them to a plate, leaving the pan liquids.
  3. Add the heavy cream, basil, parsley, salt, and pepper to the pan and bring to a gentle boil.
  4. Whisk in a few sprinkles of flour, a little at a time, until the sauce thickens to coat a spoon.
  5. Lower heat to medium-low, return the shrimp to the sauce, and toss to coat; heat through for 30 seconds to a minute.
  6. Toss the shrimp and sauce with the drained pasta. Plate and finish with a generous grating of parmesan.
  7. Serve hot and enjoy the mix of cream, spice, and parsley.

Notes

Time-saver: Boil pasta while you cook shrimp so everything finishes together. Common mistake + fix: Overcooking shrimp makes them rubbery — remove at first opaque flash. Simple variation: Add sliced sausage or a pinch more cayenne for heat.