Creamy Cajun Shrimp Pasta (Print Version)

Pasta, shrimp, and peppers unite in a creamy Cajun sauce with vibrant flavors and velvety texture.

# Ingredients:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Pasta

02 - 12 oz fettuccine, linguine, or pasta of choice

→ Vegetables

03 - 1 bell pepper, sliced
04 - 4 cloves garlic, minced

→ Liquids

05 - 3 tbsp olive oil
06 - 1 cup heavy cream
07 - 1 cup chicken broth or vegetable broth

→ Seasonings and Cheese

08 - 2 tbsp Cajun seasoning
09 - 1 tsp Italian seasoning
10 - Salt and pepper to taste
11 - 1 cup grated Parmesan cheese

→ Garnish

12 - Fresh parsley, chopped

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Drain, reserving 1 cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat until shimmering. Add sliced bell pepper and cook for 3-4 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Add shrimp to the skillet with salt, pepper, and Cajun seasoning. Sauté for 3-4 minutes until shrimp turn pink and are cooked through. Remove shrimp and vegetables from the skillet and set aside.
04 - Pour broth and heavy cream into the same skillet and bring to a gentle simmer, whisking to combine.
05 - Gradually add grated Parmesan cheese, stirring until fully melted and sauce is creamy. If sauce thickens excessively, add reserved pasta water incrementally to reach desired consistency.
06 - Return cooked pasta, shrimp, and sautéed vegetables to the skillet. Toss to coat thoroughly in the creamy sauce. Adjust seasoning with salt and pepper as needed.
07 - Plate the creamy Cajun shrimp pasta and garnish with freshly chopped parsley. Serve immediately.

# Notes:

01 - Avoid overcooking shrimp to prevent rubbery texture; shrimp are done when pink and opaque.
02 - Use fresh garlic and herbs for optimal flavor.
03 - Cooking pasta al dente allows better absorption of the sauce.
04 - Store leftovers in an airtight container refrigerated for up to 2 days; reheat gently to preserve sauce creaminess.

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