Description
A seafood dish featuring shrimp and crab in a creamy Cajun sauce, perfect for both casual dinners and special gatherings.
Ingredients
- 1 pound shrimp (cleaned and deveined)
- 8 ounces linguine
- 1 tablespoon oil
- 1 teaspoon Cajun seasoning
- 1 cup half-and-half
- 2 tablespoons butter
- 2 cloves garlic (minced)
- Chopped parsley (a few sprigs)
- 1 Roma tomato (finely diced)
- ¼ cup Parmigiano Reggiano cheese
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Pat the cleaned shrimp dry and season with salt, pepper, and half a teaspoon of Cajun seasoning.
- Cook the linguine according to package instructions; drain and reserve some pasta water.
- In a pan over medium heat, combine oil and butter. Once hot, add the shrimp and minced garlic.
- Cook shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink.
- Add half-and-half and Parmigiano Reggiano, whisking over gentle heat until thickened.
- Add cooked pasta, diced tomato, remaining Cajun seasoning, and chopped parsley; stir to coat.
- Optionally, squeeze in lemon juice to brighten the dish.
- If sauce is too thick, add reserved pasta water or a splash of half-and-half.
- Serve immediately with fresh parsley garnish.
Notes
Adjust seasoning to taste before serving. For added visual appeal, use larger shrimp and garnish with fresh herbs.
