Servings: 6
16 oz., peeled, deveined, tail off, thawed (if frozen)
2 tbsp.
Yellow onion
½, small, diced
3 cloves, minced
Cajun seasoning blend
2 tsp.
Chicken broth
2 ½ cups
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
10 m
30 m
Ready in:
40 m
  1. Add butter to a skillet and melt it over medium-high heat.
  2. Add onion to the skillet and sauté for 4 minutes or until soft.
  3. Add garlic, shrimp, and cook for 4 minutes or until the shrimp is ready and the onion starts to caramelize.
  4. Add the Cajun blend (start with 1 tsp. and add more if desired) and stir well.
  5. Slowly add the broth, stir, and bring the mixture to a simmer.
  6. Add the diluted cornstarch and let it simmer and become thicker for 5 to 8 minutes or until the broth is reduced by half.
  7. Add the heavy cream and let it come back to simmer again to thicken. Cook for  3 to 4 minutes.
  8. Add pasta, toss to coat, then remove from heat and use parsley to garnish.