Creamy Cajun Shrimp Pasta With Tomatoes Recipe

I recently whipped up a decadent creamy Cajun shrimp pasta with 12 oz linguine, plump shrimp, and a medley of garlic, olive oil, and heavy cream. The spicy Cajun notes and tangy Parmigiano Reggiano harmonize beautifully with cherry tomatoes. My passion for Ẩm Thực shines through each vibrant bite.

I recently discovered a recipe that completely blew my mind. The rich and decadent creamy Cajun shrimp pasta with tomatoes has some serious flavor bombs packed into every bite.

I started off cooking 12 oz of linguine pasta al dente and then quickly turned my attention to a sizzling pan where I tossed 1 lb of large shrimp with 2 tbsp of olive oil and 2 tbsp of unsalted butter. I added 4 cloves of garlic and 1 small, finely chopped yellow onion to build up the flavor base before pouring in 1 cup of heavy cream and 1/2 cup of chicken broth.

Then came 1 cup of cherry tomatoes, halved, and a generous sprinkle of 2 tbsp Cajun seasoning that just tied it all together. Topped off with 1/2 cup of freshly grated Parmigiano Reggiano cheese and a splash of that unexpected Ẩm Thực vibe reminiscent of Khoai Tây, this dish is anything but ordinary.

You’ll love every decadent twirl of that pasta.

Why I Like this Recipe

I really just love how the linguine absorbs that creamy Cajun sauce so well. Every bite feels so rich and decadent like you get that perfect mix of spicy and smooth flavors. I also dig how the shrimp cooks just right; it comes out pink and tender with just the right amount of seasoning, making the dish feel extra special. Another thing I appreciate is the way the tomatoes and cream blend together to give the dish a fresh pop of juiciness while still keeping it hearty and flavorful. Lastly, adding a bit of freshly grated Parmigiano Reggiano on top not only looks cool but also takes the flavor to a whole new level, making it one of my all time fav meals.

Ingredients

• Linguine pasta supplies carbohydrates to fuel your day.
• Large shrimp are protein-rich and low in fat, making a healthy bite.
• Heavy cream adds creaminess and rich flavor but boosts overall calories.
• Cherry tomatoes offer tangy sweetness along with vitamins and a fresh crunch.
• Cajun seasoning infuses a spicy, smoky flavor that lifts the whole dish.

Ingredient Quantities

• 12 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup cherry tomatoes, halved
• 2 tbsp Cajun seasoning
• Salt and pepper to taste
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• Fresh parsley for garnish (optional)

How to Make this

1. Cook the linguine in a large pot of salted boiling water until al dente, then drain and set it aside.

2. Season the shrimp with salt, pepper, and 1 tablespoon of Cajun seasoning.

3. Heat the olive oil and butter in a big skillet over medium-high heat. Once melted, add the shrimp and cook them about 2-3 minutes per side until they turn pink, then remove them from the pan.

4. In the same skillet, add the chopped yellow onion and minced garlic. Cook them until the onions get soft and look a bit translucent.

5. Pour in the chicken broth and heavy cream, then stir in the remaining Cajun seasoning. Let it simmer for a couple minutes.

6. Add in the halved cherry tomatoes and let them cook until they begin to soften, about 2-3 minutes.

7. Return the shrimp to the skillet and let them simmer in the sauce for another 2 minutes so all the flavors mix nicely.

8. Add the cooked linguine to the sauce and toss everything together so the pasta is well coated.

9. Stir in the freshly grated Parmigiano Reggiano and adjust salt and pepper to taste.

10. Serve your pasta hot, garnished with fresh parsley if you like, and enjoy this rich and decadent meal!

Equipment Needed

1. A large pot to boil the linguine. It cooks pasta well and evenly.
2. A colander to drain the pasta so it doesn’t get soggy.
3. Measuring cups and spoons to get the heavy cream, chicken broth, olive oil, butter, and Cajun seasoning right.
4. A large skillet that can also be used to cook the shrimp and make the sauce.
5. A spatula or wooden spoon to stir the ingredients during cooking.
6. A knife and cutting board for chopping the yellow onion and mincing the garlic.
7. A grater for the Parmigiano Reggiano cheese to finish off the dish.

FAQ

Creamy Cajun Shrimp Pasta With Tomatoes Recipe Substitutions and Variations

• If you can’t find linguine, try using spaghetti or fettuccine. They work pretty well in most pasta recipes.
• If shrimp aren’t your thing or you can’t get them, you could use scallops or even diced chicken as an alternative.
• Instead of olive oil, you might opt for avocado oil or even vegetable oil if that’s what you have on hand.
• If heavy cream is too rich or unavailable, you can mix half-and-half with a bit more butter to mimic the creaminess.
• Parmigiano Reggiano is great but if you need a swap try Pecorino Romano or Asiago cheese for a similar flavor.

Pro Tips

1. Make sure you dont overcook your shrimp. If you leave ’em in the pan too long, they can get pretty rubbery so pay close attention when you cook them, so they stay nice and tender.
2. For a richer flavor, try deglazing the pan after you remove the shrimp. A splash of chicken broth or even a little white wine can help release all those yummy bits stuck to the pan.
3. When you add the cream and Parmesan, lower the heat a bit. Stir in the cheese after you take the pan off the heat to keep it smooth and prevent it from getting all clumpy.
4. Lastly, use really fresh herbs if you can. Even if its optional, a handful of fresh parsley or basil can really brighten up the dish and make it look way better on your plate.