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    Home » Fish and Seafood Recipes

    Cajun Shrimp with Linguine and Creamy Parmesan Sauce

    Published: Jan 26, 2011 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This would be the perfect dish for Valentine's Day Dinner.  On special days like Valentine's Day, it's ok to splurge.  We splurged before Valentine's this year.  Who knows, maybe we will splurge again by then too....because this stuff is amazingly delicious!

    A little while ago my friend Claudia of What's Cookin' Italian Style posted a recipe for Chicken with Bowtie Pasta and Creamy Parmesan Sauce.  As soon as I saw it I knew I would try her recipe.  Who better to give me a delicious recipe like this than an Italian herself?  ;o)  Often times when we eat out the one thing Grumpy will order is a shrimp dish with an alfredo type sauce.  It seems to be his very favorite thing to eat out.  Maybe because out of all the shrimp and pasta dishes I have made, I seem to never make a dish like this and it seems to be what he craves!

    Needless to say, when the craving for this type of dish hits again, it will be much easier to just stay home and make it - and much cheaper!  Thanks Claudia for such an awesome website and for such awesome recipes that you share with us!

      

    Cajun Shrimp with Linguini and Creamy Pasta Sauce
    Recipe adapted from What's Cookin' Italian Style-Chicken with Bow Tie Pasta and Creamy Parmesan Sauce - you can view her original recipe on her site.

    For the Shrimp:
    1 lb jumbo shrimp, peeled and deveined, tails left on (just to irritate Grumpy, he he)
    1 tablespon Mccormick Cajun Seasoning
    1 tablespoon butter

    Toss shrimp with cajun seasoning.  Cook shrimp in hot skillet with butter until no longer pink (be careful to not overcook or it will be tough).  Remove from skillet and set aside.

    Linguine - we use Bertolli fresh linguini.  It is our very favorite and I use it for every pasta dish that I want linguini for!  Cook the package according to directions.  Once cooked toss with 1 tablespoon butter and a few tablespoons of freshly shredded parmesan.

    Cream Sauce: (I omitted the garlic, salt and pepper because of the cajun seasoning in the shrimp and I did reduce the butter to 1 tablespoon.)

    1 cup heavy cream
    ½ cup chicken broth
    1 tablespoon butter
    ½ cup freshly grated parmesan cheese

    Bring to a boil chicken broth and butter.  Add heavy cream and simmer until thickened.  Add parmesan cheese and stir until melted.

    Serve sauce over top of linguini and shrimp.  You can sprinkle with parsley, but since I only had cilantro I went with that.  Cilantro is my very favorite anyway so to me, this just made the dish even more awesome!

    « Invisible Banana French Toast
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Anonymous

      March 13, 2011 at 12:09 am

      So I was cooking my shrimp, and was waiting till it was no longer pink. I mean wow I didn't realize shrimp took so long to cook...BUT suddenly it wasn't pink it started turning brown and kinda black...I figured cajun what the hell. You guys were right this is delicious!!!mmmm

      LOL I'm just joking..!! had to toss that in there!

      Reply
    2. Suzi

      February 15, 2011 at 6:11 pm

      Oh yummy, all my favorite foods. Can't wait to make this.

      Reply
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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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