Ingredients:

  • 1 lb Large Shrimp (peeled & deveined)
  • 4 tsp Cajun Seasoning (divided)
  • 2 Tbsp Olive Oil
  • Salt & Black Pepper to taste
  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion (finely diced)
  • 2 stalks Celery (finely diced)
  • 1 medium Green Bell Pepper (finely diced)
  • 1 Tbsp Garlic (minced)
  • 1 Tbsp All-Purpose Flour (optional thickener)
  • 1 cup Chicken Stock (low sodium)
  • 5 cups Heavy Cream (35% fat)
  • 1/2 cup Grated Parmesan Cheese
  • 1 Tbsp Fresh Parsley (chopped, for garnish)
  • 12 oz Linguine Pasta
  • 1 Tbsp Kosher Salt (for water)

Instructions:

  1. Season the dry shrimp generously with 2 teaspoons of the Cajun seasoning, salt, and pepper. Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente (usually 1-2 minutes shy of doneness). Reserve 1.5 cups of the starchy pasta water before draining.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in a single layer for approximately 1 to 2 minutes per side until pink and opaque. Remove the shrimp immediately and set aside.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add the diced onion, celery, and bell pepper (The Holy Trinity). Sauté for 5-7 minutes until the vegetables have softened.
  4. Add the minced garlic and the remaining 2 teaspoons of Cajun seasoning to the vegetables. Cook for 1 minute until fragrant. Sprinkle the flour (if using) over the mixture and cook for another 60 seconds.
  5. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Reduce the heat to low, then slowly stir in the heavy cream. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly.
  6. Turn off the heat. Stir in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, whisk in the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
  7. Add the drained linguine and the reserved seared shrimp back into the skillet. Toss everything gently using tongs until the pasta is completely coated in the creamy sauce. Garnish generously with fresh chopped parsley before serving immediately.