Creamy Cajun Shrimp Pasta
A comforting pasta dish featuring sautéed shrimp in a rich and creamy Cajun sauce, perfect for busy weeknights and family gatherings.
Ingredients
Pasta and Shrimp
- 8 ounces fettuccine pasta Any pasta of your choice works, but fettuccine holds the sauce beautifully.
- 1 pound large shrimp, peeled and deveined Fresh or frozen (thawed) shrimp will work perfectly.
Sauce Ingredients
- 2 tablespoons olive oil For sautéing and flavor.
- 4 cloves garlic, minced The aromatic base of the dish.
- 1 teaspoon Cajun seasoning Adjust according to taste.
- 1 cup heavy cream For that luxurious, creamy sauce.
- 1/2 cup Parmesan cheese, grated Adds richness and a savory note.
- 1 cup cherry tomatoes, halved For sweetness and a pop of color.
- Salt and pepper To taste.
- Chopped parsley for garnish Fresh herbs elevate the presentation and flavor.
Instructions
Preparation
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with salt, pepper, and Cajun seasoning, and cook for about 2-3 minutes per side until they are pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring to combine, then add the grated Parmesan cheese. Stir until the cheese has melted and the sauce is creamy.
- Add the cooked pasta, cherry tomatoes, and sautéed shrimp back into the skillet. Toss everything to coat in the creamy sauce. Allow it to heat through for about 2 minutes.
- Garnish with fresh parsley and additional Parmesan if desired. Bon appétit!
Notes
This creamy pasta keeps well in the fridge for up to three days. To reheat, gently warm in a pan over medium heat, adding a splash of milk or broth to loosen the sauce. You can also freeze leftovers for up to a month.