CREAMY CAJUN SHRIMP PASTA
Linguine with a creamy cajun and sundried tomato sauce.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: cajun, linguine, pasta, recipes, shrimp
Servings: 6
Calories: 398kcal
Author: Cindy Hopper
- 1 pound raw shrimp peeled and deveined
- 8 ounces linguine cooked
- 2 Tablespoons butter
- 2 whole green onions thinly sliced (whites and greens)
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes chopped
- 1 Tablespoon Cajun seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 cup grated parmesan cheese + more for garnish
Bring a pot of water to boil and cook linguine noodles for approximately 10 to 12 minutes.
Pat shrimp on paper towel to remove extra moisture, to help Cajun seasoning stick to the shrimp. Place shrimp and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté shrimp and onions in butter until shrimp just turns pink.
Reduce heat to medium-low heat.
Add heavy cream, sun-dried tomatoes, basil, salt, garlic powder and cheese to the skillet. Bring to a low boil and turn down the heat to a simmer, allowing the sauce to thicken (about 3-5 minutes).
Add the cooked linguine to the sauce and toss until all the noodles are coated.
Top with Parmesan cheese.
Season to taste with salt and pepper and more Cajan seasoning if you like.
Calories: 398kcal | Carbohydrates: 34g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 651mg | Potassium: 394mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1490IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg