Creamy Cajun Linguine

Introduction

A quick love letter to bold, creamy pasta
This is the kind of recipe I reach for when I want something dramatic without fuss. The interplay between a lush, velvety sauce and the bright, peppery nudge of Cajun spice makes each forkful exciting.
Texture and balance:
The sauce must be creamy but fluid enough to cling to strands of linguine; the shrimp should be tender with a faint snap; the aromatics should sing without overpowering the dairy. I pay attention to small contrasts — a squeeze of lemon for lift, chopped parsley for herbaceous freshness, and a scatter of grated cheese for savory depth.
As a professional recipe creator, I think about three things with this dish:

• Timing — pasta and sauce must finish together.
• Heat control — cream reduces quickly when simmered too hard.
• Finish — a touch of reserved pasta water integrates sauce and pasta.

Over the next sections you’ll find a clear ingredient list, step-by-step method, staging tips, and troubleshooting advice so this becomes a reliable favorite on busy weeknights and special dinners alike.

Ingredients

Complete ingredient list

• Linguine - 350 g
• Unsalted butter - 2 tbsp
• Olive oil - 1 tbsp
• Large shrimp (peeled) - 300 g
• Cajun seasoning - 2 tbsp
• Heavy cream - 300 ml
• Chicken broth - 120 ml
• Parmesan cheese (grated) - 50 g
• Garlic (minced) - 3 cloves
• Onion (small, chopped) - 1
• Red bell pepper (sliced) - 1
• Lemon juice - 1 tbsp
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Fresh parsley (chopped) - 2 tbsp

This list is formatted so you can shop and prep at a glance. Keep everything organized before you start cooking: that way the timing of pasta and sauce finishing together is easy to nail. Note: the ingredient list above contains all the exact quantities and items used in the recipe; refer to the method section for the step-by-step process.

Equipment and mise en place

Tools that make this smooth
Good results are as much about gear and prep as they are about ingredients. For this pasta, the basic but essential tools include:

• A large, heavy-bottomed pot for boiling pasta — it prevents water from cooling drastically when pasta is added.
• A roomy skillet (ideally stainless steel or cast iron) for searing shrimp and finishing the sauce — the even heat helps the cream reduce gently.
• A slotted spoon or spider to transfer shrimp if you prefer, and a tongs to toss pasta in the sauce.
• A microplane or fine grater for the Parmesan to ensure it melts smoothly.
• Measuring spoons and a liquid measuring cup for quick, exact additions.

Mise en place tips
Prep your aromatics, slice the pepper, and have the cream and broth measured and nearby. If your shrimp is frozen, fully thaw and pat dry — moisture on the surface will steam them instead of giving good contact with the pan. Keep the grated cheese loosely packed so it loosens into the sauce rather than forming clumps. These small rituals speed service and protect the creamy texture you want.

Gathering Ingredients

Selecting ingredients with intention
When assembling everything, aim for freshness and clarity of flavor. Choose firm shrimp that smell like the sea but not overly fishy; bright bell peppers with taut skin; a block of Parmesan that you can grate yourself for optimal melt and flavor. The cream should be full-fat for a silky mouthfeel, and the Cajun seasoning should be aromatic — toasted paprika, garlic, and a hint of cayenne all help build depth.
A flat-lay of the raw ingredients in natural light helps you confirm you’ve got everything and creates a lovely visual checklist if you document your cooking process. Lay items out so they are easy to reach during the cooking rhythm: dry pasta, butter and oil, then aromatics, followed by shrimp and dairy.
This image should be purely documentary: all raw elements only, nothing cooked, so you can visually confirm each component before fire hits the pan. It’s a practical and aesthetic step that I always use to catch forgotten items early — and it makes for a beautiful pantry-to-pan narrative when sharing the recipe with readers or guests.

Flat-lay details
For the flat-lay, arrange items grouped by type: pasta, dairy, proteins, aromatics, spices, and herbs. Keep colors balanced so the photograph reads cleanly and every ingredient is clearly visible.

Prep tips and chef techniques

Small techniques that transform the result
There are a handful of chef moves that dramatically improve this dish without changing the recipe. First, always pat proteins dry — shrimp with surface moisture will steam instead of sear, preventing that lovely caramelization.
Temperature control: keep your pan at medium to medium-high to get color on the shrimp, then lower slightly when adding cream so the sauce thickens evenly rather than breaking.
On aromatics: sweat the onion and garlic gently until translucent rather than browned — this draws sweetness without bitterness, which plays beautifully against the Cajun spice. Add the sliced red pepper early enough to soften but not turn to mush; it should retain a slight bite and bright color.
Cheese and emulsification: grate Parmesan finely and add it off the highest heat so it melts into a glossy emulsion. If the sauce seems tight, introduce a splash of reserved pasta water — the starch loosens the sauce and helps it cling to the pasta.
Finally, taste as you go. Adjust salt and acid incrementally — a squeeze of lemon at the end lifts the whole dish, and a scatter of fresh parsley brightens the plate.

Instructions

Step-by-step method

1. Bring a large pot of salted water to a boil and cook linguine until al dente; drain and reserve 60 ml of pasta water.
2. Heat butter and olive oil in a large skillet over medium heat.
3. Add minced garlic and chopped onion, sauté 2–3 minutes until translucent.
4. Add sliced red bell pepper and cook 2 minutes more.
5. Season shrimp with Cajun seasoning and add to the skillet; cook 2–3 minutes per side until pink and cooked through.
6. Pour in chicken broth and heavy cream, stir and simmer 3–4 minutes until slightly thickened.
7. Stir in grated Parmesan, lemon juice, salt and black pepper; taste and adjust seasoning.
8. Add drained linguine to the sauce and toss to coat, using reserved pasta water to loosen if needed.
9. Garnish with chopped parsley and serve immediately.

This ordered list contains the complete instructions exactly as the recipe specifies. Follow the sequence to ensure pasta and sauce come together with the intended textures and finish.

Cooking Process

Action shots and what to watch for while cooking
The moment the shrimp hits the skillet and the cream unmasks itself into a simmer is the most exciting phase. Watch for three visual cues: shrimp turning opaque with a slight curl, cream beginning to coat the back of a spoon, and gentle bubbling that indicates reduction without boiling hard. During this stage, keep tools at the ready — a sturdy spatula or tongs for turning shrimp, and a ladle for adding reserved pasta water if the sauce tightens.
If you document your process photographically, aim for mid-cooking frames: shrimp flipping in the pan, cream rippling around pieces of garlic and pepper, Parmesan melting into faint ribbons, and steam rising to convey heat and motion. These images tell the story of transformation, not the finished plate. They’re also useful markers: when you see the sauce cling and the shrimp uniformly pink, you’re close to finishing.
A good mid-cook visual helps you troubleshoot — if the sauce is separating, lower the heat; if shrimp are browning too quickly, reduce temperature and finish in the sauce. Capture this active phase to show texture development and to remind yourself of the target look for future cooks.

Serving, finishing touches, and pairings

Finishing touches that elevate service
Once the pasta is tossed in the sauce and the components have come together, finish with a few small but deliberate gestures. A final grind of black pepper and a light squeeze of lemon will heighten flavors without masking them. A scatter of chopped parsley adds color contrast and a herbaceous note that refreshes the palate between rich bites.
Textural considerations: serve immediately so the linguine retains its silkiness and the shrimp keep their tender snap — sauces continue to thicken as they cool, so timing is essential. If you need to hold the dish briefly, keep it warm on the lowest heat and stir occasionally, or add a splash of reserved pasta water when reheating to loosen the sauce.
Pairing ideas: crisp green salad with a lemon vinaigrette complements the richness, and an unoaked white wine or a light-bodied rosé balances the spice. For non-alcoholic options, a sparkling water with a twist of citrus refreshes the palate. These pairings create a balanced meal without overshadowing the dish’s spicy-creamy character.

FAQs (frequently asked questions)

Answers to common questions and troubleshooting

• Can I use another pasta shape?
  Yes — shapes with surface area like fettuccine or tagliatelle work well; tubes like penne will trap sauce differently but are still nice.
• What if my sauce breaks?
  Reduce the heat and whisk in a little reserved pasta water slowly to re-emulsify the sauce.
• How to prevent shrimp from getting rubbery?
  Cook them only until opaque and slightly curled; then remove from high heat and finish briefly in the sauce.
• Can I make this dairy-free?
  Use a full-fat coconut cream or a cashew cream substitute and a dairy-free hard cheese alternative, keeping in mind flavor shifts.
• Storage and reheating tips?
  Store in an airtight container in the fridge and gently reheat with a splash of water or broth to loosen the sauce.

If you have a specific issue while cooking, describe the visual cue — color, texture, or smell — and I’ll help you diagnose the problem quickly. My goal is that every cook comes away with confidence to reproduce this spicy, creamy pasta with reliable results.