Best Cajun Creamshrimp Sauce Over Linguini Recipes

CAJUN CREAM/SHRIMP SAUCE OVER LINGUINI

Steps:

• 1. Chop the shrimp into small pieces
• 2. Lightly cook the shrimp, over medium heat. They should still be pink. Remove from heat, place into a bowl, and reserve.
• 3. Melt the butter in a small saucepan, over medium heat.
• 4. When foaming subsides, add the cream, and the Creole seasoning, the salt, and the pepper.
• 5. Chef's Tip: Depending on the type of Creole seasoning you use (and how much), this dish might be salty enough. Remember: Taste, and then season... Taste, and then season.
• 6. Allow the sauce to slowly simmer, until thickened, about 6 to 8 minutes.
• 7. Chef's Note: Stovetop timings are based on the heat of your burner, so 6 to 8 minutes is just an average.
• 8. Stir in the shrimp and simmer for an additional 5 minutes. Remove from heat, and stir in the lemon juice.
• 9. Cook the pasta according to package directions to the al dente stage.
• 10. Chef's Tip: Time the cooking of the pasta, so that it will be ready when the sauce is ready.
• 11. Divide the pasta onto 4 plates, and ladle the warm shrimp sauce over the pasta. Enjoy.
• 12. Keep the faith, and keep cooking.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

PASTA WITH CAJUN CREAM SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
• Stir chicken bouillon into white wine and add to pan.
• Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
• In the meantime, cook your pasta to the al dente stage.
• Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
• Drain the pasta very well - add pasta to the crème sauce.
• Toss with freshly chopped parsley and Parmesan.
• Serve.