Cajun Shrimp Linguine
Cajun shrimp linguine is a dish that reflects the culinary traditions of Louisiana, particularly the Cajun and Creole cultures. Its origins can be traced back to the blend of French, Spanish, African, and Native American influences that characterize Louisiana cuisine. Cajun cooking, which came from the Acadian people who settled in Louisiana, emphasizes bold flavors, spices, and hearty ingredients. Shrimp, being abundant in the Gulf of Mexico, became a popular protein choice. Linguine, an Italian pasta, represents the Italian influence on American cuisine, particularly in Southern states. The dish typically combines sautéed shrimp with a spicy, creamy sauce, often featuring ingredients like garlic, bell peppers, onions, and Cajun seasoning. It showcases the region’s love for seafood and the layering of flavors, making it a staple in both home cooking and restaurant menus. Overall, Cajun shrimp linguine is a delicious fusion that highlights the diverse culinary heritage of Louisiana.
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1 tablespoon olive oil
8 ounces linguine or fettuccine
Sea salt (for pasta water)
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup red bell peppers, chopped
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Sea salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: red pepper flakes (for extra heat)
Instructions
In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
In a bowl, toss the shrimp with Cajun seasoning until well coated.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for about 5 minutes, until slightly thickened.
Stir in the chopped red bell peppers, parmesan cheese, paprika, and season with sea salt and pepper. Cook for an additional 2-3 minutes.
Add the cooked pasta and shrimp to the sauce, tossing everything together until well coated. If the sauce is too thick, you can add a bit more chicken broth or pasta water to reach your desired consistency.
Garnish with fresh parsley and, if desired, sprinkle with red pepper flakes for extra heat. Serve immediately.
Enjoy your flavorful Cajun shrimp linguine!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and seafood pages.
Cajun Shrimp Linguini