Cajun Shrimp Pasta Delight (Printer-Friendly)

Seasoned shrimp, creamy Cajun sauce, and pasta come together for a bold, balanced, and savory dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces linguine or spaghetti, dry

→ Seafood

02 - 1 pound extra-large shrimp, peeled and deveined

→ Cajun Seasoning

03 - 1 1/2 teaspoons smoked paprika
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon dried thyme
06 - 1/2 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon cayenne pepper, or more to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 3/4 teaspoon table salt

→ Sauce

12 - 2 tablespoons extra virgin olive oil
13 - 2 tablespoons unsalted butter
14 - 1 medium yellow onion, finely diced
15 - 3 cloves garlic, minced
16 - 2 tablespoons all-purpose flour
17 - 3/4 cup chicken broth
18 - 1 can (14.5 ounces) fire roasted diced tomatoes, drained
19 - 1 cup heavy cream
20 - 2/3 cup freshly grated parmesan cheese, plus extra for serving

→ Garnish

21 - Fresh parsley, chopped, for garnish

# Steps to Follow:

01 - Bring a large pot of well-salted water to a boil. Add linguine or spaghetti and cook according to package directions until just al dente. Drain and set aside. If done early, toss with 1 teaspoon olive oil to prevent sticking.
02 - In a small bowl, combine smoked paprika, dried oregano, dried thyme, dried basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix thoroughly. Reserve 1 teaspoon of the blend for the sauce.
03 - Add peeled and patted dry shrimp to a large bowl or resealable bag. Sprinkle with remaining Cajun seasoning blend. Toss to evenly coat each shrimp.
04 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1-2 minutes per side, until pink and just caramelized. Remove shrimp to a plate to avoid overcooking.
05 - Reduce heat to medium. Add butter to the skillet and melt, scraping up any browned bits. Stir in diced onion and cook 3-5 minutes until soft and translucent.
06 - Stir in minced garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown.
07 - Sprinkle flour and reserved Cajun seasoning over the onion mixture. Stir to combine and toast the flour, cooking for 1 minute until no raw flour remains.
08 - Slowly pour in chicken broth, scraping the pan to loosen any browned bits. Allow the broth to reduce by half, about 2-3 minutes.
09 - Stir in drained fire roasted diced tomatoes, mixing well to evenly distribute throughout the sauce.
10 - Pour in heavy cream and stir gently until the sauce is cohesive and silky.
11 - Add drained pasta and grated parmesan to the sauce. Toss to coat noodles thoroughly, allowing the parmesan to melt and help the sauce cling.
12 - Return cooked shrimp and any juices to the skillet. Gently toss to combine and warm through for 1 minute.
13 - Divide pasta among bowls. Garnish with extra parmesan and freshly chopped parsley. Serve immediately while hot.

# Extra Suggestions:

01 - Pat shrimp thoroughly dry before searing for the best caramelization and flavor.
02 - You can adjust the cayenne pepper amount to customize the spice level.
03 - This dish reheats well; add a splash of cream or broth when warming to restore sauce consistency.

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