Ingredients:

  • 12 oz Linguine Pasta
  • 1 Tbsp Kosher Salt (for pasta water)
  • 5 lbs Large Shrimp, peeled, deveined, tails removed
  • 2 Tbsp Cajun seasoning blend (divided)
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Tbsp Olive Oil
  • 1 small Yellow Onion, finely diced
  • 1/2 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 Tbsp All-Purpose Flour
  • 1/2 cup Dry White Wine (or chicken stock)
  • 1/2 cup Chicken Stock (low sodium)
  • 1 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for garnish
  • 1/2 to 3/4 cup Reserved Pasta Water
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Freshly Squeezed Lemon Juice
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Shrimp: Pat the shrimp dry thoroughly. In a bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of the Cajun seasoning blend. Set aside.
  2. Boil the Pasta: Bring a large stockpot of heavily salted water to a rolling boil. Add the linguine and cook until al dente—about 1 minute less than the package instructions.
  3. Reserve Water: Before draining, scoop out at least 1 cup (240ml) of the starchy cooking water and set it aside. Drain the pasta immediately.
  4. Sear the Shrimp: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the seasoned shrimp in a single layer (working in batches if necessary). Sauté for 1.5 to 2 minutes per side until just pink and opaque. Remove the shrimp immediately and transfer them to a clean plate.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the diced onion and bell pepper. Sauté gently until softened (5–7 minutes).
  6. Bloom the Spices and Tomato: Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant. Stir in the tomato paste and flour, cooking for another minute to coat the vegetables and cook out the flour (creating a quick roux).
  7. Deglaze: Pour in the white wine (or stock). Bring to a simmer, scraping up any delicious brown bits (fond) from the bottom of the pan. Let the liquid reduce by half (about 2 minutes).
  8. Simmer the Sauce: Pour in the chicken stock and the heavy cream. Bring the sauce to a gentle, low simmer, stirring frequently. Allow it to reduce and thicken slightly (3–5 minutes). The sauce should coat the back of a spoon.
  9. Add Cheese and Liquid: Reduce the heat to low. Stir in the Parmesan cheese until fully melted and smooth. Gradually whisk in 1/2 cup of the reserved pasta water to achieve a luxurious, glossy consistency. Season with salt, pepper, and lemon juice.
  10. Toss: Add the drained linguine directly into the sauce. Toss well using tongs until the pasta is completely coated. If the sauce is too thick, add more pasta water, a splash at a time.
  11. Return Shrimp and Serve: Return the cooked shrimp and any resting juices to the skillet. Toss gently to heat through (about 30 seconds). Stir in the fresh parsley. Serve immediately, topped with extra grated Parmesan.