CREAMY CAJUN SHRIMP PASTA WITH TOMATOES
Creamy cajun shrimp pasta with tomatoes – With Parmigiano Reggiano on top, the linguine was surrounded by a fiery cajun sauce, seasoned shrimp, and tomatoes.
Creamy cajun shrimp pasta with tomatoes Ingredients
- 1 pound of cleaned and deveined shrimp
- 8 ounces of pasta
- Cajun spices and one tablespoon of oil
- 1 cup of half-and-half
- 2 tbsp. of butter
- 2 minced garlic cloves
- a few chopped parsley sprigs
- 1 small-diced roma tomato and 1/4 cup Parmigiano-Reggiano
- Lemon juice, optional salt, and pepper, 1 tablespoon
- Using a paper towel to dry them off, season the cleaned shrimp with a little salt, pepper, and a half teaspoon of cajun seasoning.
- Pasta should be prepared as directed on the package, then set aside.
- A big pan should be heated to medium.
- Add the butter and oil.
- Add the shrimp in an equal layer and then the garlic, cooking for 2 minutes before rotating and cooking for an additional 1–2 minutes, or until the shrimp are pink and cooked through.
- Add the half-and-half and Parmigiano-Reggiano to the pan.
- For 2 minutes, bring to a low boil while whisking continuously.
- Off the heat
- Mix in the pasta
- Add the remaining 12 teaspoon of cajun seasoning, the diced tomato, and the chopped parsley.
- Add the lemon juice. This step is optional because it can be tough to add lemon juice to dairy because it might cause your sauce to curdle, but if you do it with the heat off, you have a greater chance of it not happening and the flavor is fantastic.
- Stir to combine; as the mixture cools further, it will thicken.
- Add another splash of half and half if the sauce is clumpy, and it will become creamy!
- Don’t worry if the sauce looks a little curdled! Keep preparing and ensure that the heat is set to low. Stir in another splash or two of half and half to make it creamy.
- Add more cajun seasoning if it’s too spicy!