Cajun Shrimp Pasta|Print

Servings: 6

Shrimp

16 oz., peeled, deveined, tail off, thawed (if frozen)

Butter

2 tbsp.

Yellow onion

½, small, diced

Garlic

3 cloves, minced

Cajun seasoning blend

2 tsp.

Chicken broth

2 ½ cups

Cornstarch

1 tbsp. + water – 1 tbsp. (whisked until smooth)

Heavy cream

¾ cup

Linguine pasta

12 oz., dried

Parsley, fresh

for garnish, optional

Cajun Shrimp Pasta

Prep:

10 m

Cook:

30 m

Ready in:

40 m

Add butter to a skillet and melt it over medium-high heat.
Add onion to the skillet and sauté for 4 minutes or until soft.
Add garlic, shrimp, and cook for 4 minutes or until the shrimp is ready and the onion starts to caramelize.
Add the Cajun blend (start with 1 tsp. and add more if desired) and stir well.
Slowly add the broth, stir, and bring the mixture to a simmer.
Add the diluted cornstarch and let it simmer and become thicker for 5 to 8 minutes or until the broth is reduced by half.
Add the heavy cream and let it come back to simmer again to thicken. Cook for 3 to 4 minutes.
Add pasta, toss to coat, then remove from heat and use parsley to garnish.