Lingüini cremoso y picante con camarones estilo cajún (comida en 30 minutos)
Creamy Spicy Cajun Shrimp Linguine
Courtesy of Zimmysnook
4
10 minutes
20 minutes
If you are looking for a dinner that feels like a total hug in a bowl but still packs a punch, you have to try this. It is that perfect mix of "fancy restaurant vibes" and "I just threw this together in 30 minutes" that makes it a weeknight hero!
The secret is the cream cheese. Most recipes just use heavy cream, but adding that bit of cream cheese creates a thick, velvet-like coating on the linguine that won't break or get oily. It's spicy, savory, and honestly a little bit addictive.
Ingredients
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1 lb large shrimp, peeled and deveined 450 g
½ tablespoon Cajun seasoning
½ teaspoon cayenne pepper
½ teaspoon crushed red chili flakes
1 tablespoon avocado oil
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13 oz linguine 375 g
Well-salted water for boiling
Extra Creamy Spicy Sauce
3 tablespoons unsalted butter
4 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon ground chipotle or ancho chili powder
1½ cups heavy cream 35%
4 oz full-fat cream cheese, cubed and room temperature 115 g
1 cup Parmesan cheese, very finely grated
½ to ¾ cup reserved pasta water as needed
Salt and freshly cracked black pepper to taste, optional
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Fresh parsley or chives, finely chopped
Lemon wedges, optional
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NanoBond 12.5” Skillet
NanoBond 8QT Stock Pot
Provisions Pasta Insert
OvenBond Quarter Sheet Pan
Directions
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Bring a large pot of salted water to a boil. Cook linguine until it is just shy of al dente (usually 1 or 2 minutes less than the package directions). Important: Reserve at least 1½ cups of the starchy pasta water before draining the noodles.
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Pat the shrimp completely dry with paper towels to ensure a good sear. In a medium bowl, toss the shrimp with Cajun seasoning, cayenne, and chili flakes.
Heat a 12.5-inch skillet over medium-high heat. Add olive oil, then add shrimp in a single layer, sear in batches, do not overcrowd. Cook for 60 to 90 seconds per side until they are just opaque and slightly caramelized. Remove them from the pan immediately and set aside.
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Reduce the heat to medium. Add butter to the same skillet. Once melted, stir in the garlic and tomato paste. Cook for 60 to 90 seconds, stirring constantly, until the paste turns a deeper red and smells savoury. Add the smoked paprika, onion powder, and chipotle powder, cooking for another 15 seconds.
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Pour in the heavy cream and bring to a gentle simmer, whisking to dissolve the tomato paste. Add the cubed cream cheese and whisk until the sauce is completely smooth and thick.
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Lower the heat to medium-low. Gradually stir in the Parmesan cheese until it is melted and the sauce is glossy. The sauce should be thick enough to heavily coat the back of a spoon.
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Add the cooked linguine directly to the skillet. Toss continuously, adding the reserved pasta water 2 tablespoons at a time, until the sauce clings perfectly to the noodles.
Fold the seared shrimp back into the pan and toss gently just until they are warmed through. Season with salt and black pepper, to taste. Top with fresh herbs and a squeeze of lemon if you want to cut through the richness.
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Serve this with a simple green salad or roasted broccolini to balance the heavy cream. A piece of crusty bread is also perfect for mopping up the extra Cajun sauce.
