Description
A rich and zesty shrimp and crab pasta dish with a creamy Cajun sauce, perfect for a cozy dinner or impressing guests.
Ingredients
- 1 pound shrimp (cleaned and deveined)
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon Cajun seasoning
- 1 cup half-and-half
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Chopped parsley (a few sprigs)
- 1 Roma tomato (finely diced)
- ¼ cup Parmigiano Reggiano cheese
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Pat the cleaned shrimp dry with a paper towel, then season them with salt, pepper, and ½ teaspoon Cajun seasoning.
- Cook the linguine according to package instructions and set aside.
- Heat a large pan over medium heat.
- Add the oil and butter to the pan.
- Place the shrimp in a single layer and add the minced garlic. Cook for 2 minutes, then flip the shrimp and cook for another 1-2 minutes until fully cooked.
- Pour in the half-and-half and add the Parmigiano Reggiano. Bring to a gentle boil, whisking for about 2 minutes.
- Turn off the heat and add the cooked pasta to the pan.
- Stir in the diced tomato, chopped parsley, and remaining ½ teaspoon Cajun seasoning.
- Squeeze in lemon juice, if desired. Mix everything well; the sauce will thicken as it cools.
- If the sauce becomes too thick, add a splash of half-and-half to restore the creamy texture.
- Serve immediately and enjoy!
Notes
Dry the shrimp well before seasoning for the best flavor. Adjust Cajun seasoning to taste.