Description
A delightful seafood dish combining shrimp and a rich, creamy Cajun sauce, perfect for any occasion.
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. Season them with salt, pepper, and ½ teaspoon Cajun seasoning.
- Cook the linguine according to package instructions and set it 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, or until they turn pink and fully cooked.
- Pour in the half-and-half and add the Parmigiano Reggiano. Bring the mixture to a gentle boil, whisking continuously for about 2 minutes.
- Turn off the heat and add the cooked pasta to the pan.
- Stir in the diced tomato, chopped parsley, and the remaining ½ teaspoon Cajun seasoning.
- Squeeze in the lemon juice if you desire. Be cautious, as lemon juice can curdle dairy. Adding it with the heat off reduces this risk and enhances flavor.
- Mix everything well; the sauce will thicken as it cools. If the sauce becomes too thick or clumpy, add a splash of half-and-half to restore its creamy texture.
- Serve immediately and enjoy!
Notes
For best flavor, use fresh shrimp and adjust Cajun seasoning for desired spice level. Add crab meat for more protein.