Creamy Cajun Shrimp and Chicken Pasta
A luxurious Italian-American pasta dish featuring perfectly cooked shrimp in a rich, garlicky cream sauce. The sauce clings beautifully to each strand of pasta, while the shrimp adds a sweet, succulent contrast to the creamy base. Fresh herbs and black pepper add depth and visual appeal to this restaurant-quality dish that's surprisingly easy to make at home.
Ingredients
- 1 pound linguine or spaghetti
- 1½ pounds large shrimp 16-20 count, peeled and deveined
- 4 tablespoons butter
- 6 cloves garlic minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- ½ cup white wine optional
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Zest of 1 lemon
Instructions
- Bring a large pot of salted water to boil for pasta
- Season shrimp with salt and pepper
- Cook pasta according to package directions until al dente
- While pasta cooks, heat olive oil in a large skillet over medium-high heat
- Sear shrimp for 2-3 minutes per side until pink; remove and set aside
- In the same pan, add butter and garlic, sauté for 1 minute
- Add wine if using, simmer for 2 minutes
- Pour in heavy cream, bring to a gentle simmer
- Stir in Parmesan cheese until melted and sauce thickens
- Add cooked pasta to the sauce, tossing to coat
- Return shrimp to the pan, add lemon zest and parsley
- Season to taste and serve immediately
Notes
This dish combines classic Italian pasta preparation methods with American interpretations of cream-based sauces. While not traditionally Italian (where seafood pasta dishes rarely include cream or cheese), it's become a beloved staple in American Italian restaurants and home kitchens. The combination of shrimp and cream sauce represents the evolution of Italian cuisine in America, creating a rich and satisfying fusion dish.