The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.
8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground red pepper
1/8 teaspoon salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.
Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth
Love this recipe. Have made it for company a few times and everyone really enjoys it. I ran out of my usual cajun seasoning and bought just any one and have to say it made a big difference. It was just okay. I now use "Slap yo Momma" cajun seasoning which I love
Pretty good with some modifications. Made it to specifications first, except I used about 1/2 to 3/4 lb shrimp because 1 lb seemed like too much. It came out bland. Seeing as there are reviews saying it's way too spicy and others saying it's too bland, I think the problem is the huge variety among "cajun seasoning." Since I still had most of the shrimp and sauce in the pan I added about a 1/4 cup of shredded parmesan cheese and more cayenne and cajun seasoning. It turned out delicious.
The pasta was delicious! I made a homemade cajun seasoning mix using a recipe I found online. WHOA was the pasta spicy! It doesn't seem like others had this issue, so maybe it was because I made my own cajun spice. Next time I will tone it down, but the pasta was still delicious and had great flavor. Will definitely make again!
I thought this was great! I did what a previous reviewer suggested and put a few shrimp in the tomato mixture first for my toddler and then set them aside while I cooked the rest of the shrimp for us. The only change I made to the recipe was to use cilantro instead of parsley because that's what I had in my fridge. I will definitely be making this one again!
Definitely needs some bread to sop up the tasty sauce. I'm sure it would have been better with a fresher Cajun mix, too...mine had been in the cupboard a while. Also, it was easy to modify and cook unspiced shrimp for the kiddo by cooking & pulling it before adding the spiced shrimp. I should have added it a little earlier, though, because I ended up overcooking the tomatoes. Surprisingly, broccoli that accidently got sauce on it was really tasty!
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