Shrimp Linguine Recipe

Shrimp Linguine is a creamy, flavorful pasta dish made with juicy shrimp, Cajun seasoning, garlic, Parmesan cheese, and a rich lemon cream sauce. Ready in approximately 30 minutes according to the original recipe, it’s an easy seafood dinner with a little Southern-inspired heat.

The shrimp cook quickly in butter and olive oil before being tossed with pasta and a creamy sauce flavored with seafood stock, fresh herbs, and lemon juice. The key is to avoid overcooking the shrimp and use just enough pasta to keep every strand coated in sauce.

For another easy seafood pasta dinner, try our Easy Shrimp Scampi Pasta.

Why You’ll Love This Creamy Cajun Shrimp Linguine

This pasta combines the richness of a Parmesan cream sauce with the fresh brightness of lemon juice and herbs. Cajun seasoning adds warmth and extra flavor without requiring a long list of spices.

• Quick dinner: The original recipe is designed to be ready in approximately 30 minutes.
• Juicy shrimp: The shrimp are seared briefly and added back toward the end.
• Creamy sauce: Heavy cream and Parmesan create a rich texture.
• Bright flavor: Lemon juice, parsley, and basil balance the richness.
• Adjustable pasta amount: Use less pasta for a saucier dish or more for a larger pasta portion.

The original dish is called Shrimp Linguine, although its ingredient list specifies angel hair pasta. Both are long pasta shapes, but they have different thicknesses and cooking times. The ingredient list below preserves the original wording.

Shrimp Linguine Ingredients

The original recipe uses the following ingredients and quantities to prepare the shrimp, sauce, and pasta.

• 2 tablespoons salted butter: Adds richness to the skillet sauce.
• 1 tablespoon extra-virgin olive oil: Used with the butter to cook the shrimp.
• 1 pound shrimp, peeled and deveined: The main protein.
• 2½ teaspoons Cajun seasoning, divided: Two teaspoons coat the shrimp, and the remaining ½ teaspoon goes into the sauce.
• 1½ tablespoons minced garlic: Adds aromatic flavor.
• ¼ cup seafood stock: Chicken or vegetable stock may be substituted.
• ⅓ cup heavy whipping cream: Creates the creamy sauce.
• 2 tablespoons lemon juice: Balances the richness.
• ¼ cup freshly shredded Parmesan cheese: Plus extra for garnish.
• ⅓ cup fresh finely chopped parsley: Plus extra for garnish.
• 1 teaspoon fresh finely chopped basil: Adds a fresh herbal note.
• ½ teaspoon onion powder: Adds savory seasoning.
• Black pepper: To taste.
• ¼ pound angel hair pasta, cooked: The original ingredient list allows up to ½ pound, depending on the preferred pasta-to-sauce ratio.

Choosing Shrimp for Pasta

Use peeled and deveined shrimp so they’re ready to season and cook. Shrimp cook quickly, making them convenient for a fast pasta dinner.

The original recipe calls for searing the shrimp for approximately two minutes per side before removing them from the skillet.

How Much Cajun Seasoning Should You Use?

The recipe uses 2½ teaspoons Cajun seasoning in total.

Toss the shrimp with two teaspoons before searing, then add the remaining half teaspoon to the sauce.

Cajun seasoning blends vary in salt and heat, so taste the finished sauce before adding extra seasoning.

Linguine or Angel Hair Pasta?

Linguine is a slightly wider pasta that pairs well with creamy sauces. Angel hair is much thinner and generally cooks more quickly.

Although the recipe’s title uses linguine, its measured ingredient list specifies ¼–½ pound cooked angel hair pasta. Use the pasta specified in the original card, or choose linguine as a deliberate substitution and cook it according to the package directions.

How to Make Shrimp Linguine

This recipe begins by searing Cajun-seasoned shrimp, then building a creamy garlic sauce in the same skillet. The pasta and shrimp are combined at the end.

Step 1: Season and Sear the Shrimp

Place a cast-iron skillet over medium-high heat.

Add the 2 tablespoons salted butter and 1 tablespoon olive oil.

While the butter melts, toss the 1 pound peeled and deveined shrimp with 2 teaspoons Cajun seasoning until evenly coated.

Add the shrimp to the hot skillet and cook for approximately 2 minutes per side, as directed in the original recipe.

Remove the shrimp from the skillet and set them aside while preparing the sauce.

Shrimp are cooked when the flesh becomes firm, pearly, and opaque. For additional guidance, see the FDA’s seafood safety recommendations.

Step 2: Sauté the Garlic

Add the 1½ tablespoons minced garlic to the same skillet.

Cook for approximately 2 minutes, stirring until fragrant and taking care not to burn it.

Using the same pan allows the garlic to combine with the buttery cooking juices left by the shrimp.

Step 3: Make the Creamy Cajun Sauce

Add the following ingredients to the skillet:

• ¼ cup seafood stock
• ⅓ cup heavy whipping cream
• 2 tablespoons lemon juice
• ¼ cup freshly shredded Parmesan cheese
• ⅓ cup chopped fresh parsley
• 1 teaspoon chopped fresh basil
• ½ teaspoon onion powder
• Remaining ½ teaspoon Cajun seasoning
• Black pepper, to taste

Stir to combine and bring the sauce to a boil, following the original method.

Allow it to cook for a few minutes until slightly thickened.

The Parmesan adds a savory, creamy flavor, while lemon juice brightens the sauce.

Step 4: Toss in the Cooked Pasta

Reduce the heat to medium-low.

Gradually add the cooked pasta in small amounts, tossing as you go.

The original recipe recommends starting with approximately ¼ pound cooked angel hair pasta and adding up to ½ pound if preferred.

Avoid adding too much pasta at once. The dish should remain creamy, with enough sauce to coat the noodles thoroughly.

Step 5: Return the Shrimp to the Skillet

Add the seared shrimp back to the skillet and toss gently with the pasta and sauce.

Heat just until everything is combined and warmed through, without unnecessarily extending the shrimp’s cooking time.

Step 6: Garnish and Serve

Divide the creamy shrimp pasta between serving plates.

Garnish with additional Parmesan cheese, a little Cajun seasoning, and fresh chopped parsley.

Serve immediately while the pasta is warm and the sauce is creamy.

Tips for the Best Creamy Shrimp Linguine

Don’t Overcook the Shrimp

Shrimp can become firm and rubbery when cooked for too long.

The original recipe sears them briefly, removes them while the sauce is prepared, and returns them to the skillet near the end.

Use a Large Pot for the Pasta

The original recipe tips recommend using a large stockpot, approximately 8 quarts, to give the pasta plenty of room to cook without sticking.

Season the Pasta Water

Salted cooking water helps flavor the pasta itself. The original article suggests using at least two tablespoons of salt in a large pot of pasta water.

Adjust the amount to the volume of water and your sodium preferences, especially since the Cajun seasoning, salted butter, and Parmesan also contribute salt.

Don’t Add Too Much Pasta

The sauce quantity is relatively modest compared with a full pound of dry pasta.

Add the cooked noodles gradually so the final dish remains creamy instead of dry.

Use Fresh Herbs

The original recipe includes both fresh parsley and basil. These herbs provide a fresh contrast to the richness of the cream and Parmesan.

Shrimp Linguine Variations and Substitutions

Several ingredients in this recipe can be adjusted without changing the basic skillet method.

• Use linguine instead of angel hair: Cook it separately according to the package directions.
• Substitute the stock: The original recipe allows chicken or vegetable stock instead of seafood stock.
• Adjust the spice level: Cajun seasoning blends vary in heat, so adjust any extra garnish to taste.
• Add more pasta: Use up to the original recipe’s ½-pound upper limit, recognizing that the dish will be less saucy.
• Extra Parmesan: Finish with additional freshly shredded Parmesan as suggested in the original recipe.

For another shrimp-centered meal, our Jerk Shrimp Cobb Salad offers a fresh, colorful alternative.

What to Serve with Shrimp Linguine

Creamy Cajun shrimp linguine works as a complete main course, but a lighter side dish helps balance the richness of the sauce.

• Green salad: Crisp lettuce and fresh vegetables create a refreshing contrast.
• Garlic bread: A classic accompaniment for creamy pasta sauces.
• Roasted vegetables: Add color and variety to the plate.
• Steamed asparagus: Offers a simple vegetable side.
• Fresh lemon wedges: Add extra brightness at serving time.

Our Cucumber Sweet Pepper Salad is a crisp, refreshing pairing for this creamy seafood pasta.

For a larger gathering, you could also serve our Southwest Pasta Salad as part of a separate side-dish spread.

How to Store and Reheat Shrimp Linguine

Refrigerator Storage

Transfer leftover shrimp linguine to a shallow, airtight container and refrigerate promptly.

The source includes a storage heading but doesn’t supply a specific duration. As general food safety guidance, properly refrigerated cooked leftovers are usually used within 3–4 days.

Reheating Creamy Shrimp Pasta

Reheat leftovers gently in a skillet or microwave-safe container. A small splash of stock or water can help loosen the cream sauce if it has thickened in the refrigerator.

Heat leftovers thoroughly to 165°F (74°C). Avoid unnecessarily prolonged heating, which can toughen the shrimp.

Can You Freeze Shrimp Linguine?

The original recipe doesn’t provide freezing instructions. Cream sauces can separate after freezing and reheating, while pasta and shrimp may change texture.

For best quality, this dish is preferable freshly prepared or refrigerated for short-term leftovers.

Shrimp Linguine Frequently Asked Questions

Can I Use Linguine Instead of Angel Hair Pasta?

Yes. The original recipe title says Shrimp Linguine, although its ingredient list specifies angel hair pasta. Linguine can be substituted if cooked according to its package directions.

How Long Do You Cook Shrimp for Pasta?

The original recipe calls for approximately two minutes per side. Cooking time depends on shrimp size and skillet heat. The shrimp should be firm, pearly, and opaque when cooked.

Can I Use Chicken Stock Instead of Seafood Stock?

Yes. The original recipe specifically allows chicken or vegetable stock as alternatives to seafood stock.

How Do You Keep Shrimp Linguine Creamy?

Allow the sauce to thicken slightly, reduce the heat, and add the cooked pasta gradually. Avoid using more pasta than the sauce can coat.

Is This Shrimp Linguine Spicy?

It has Cajun seasoning, but the heat level depends on the seasoning blend used. Heavy cream and Parmesan help balance the spices.

Final Thoughts

This Shrimp Linguine combines quickly seared shrimp, Cajun spices, fresh herbs, Parmesan, and a creamy lemon-garlic sauce for a flavorful seafood pasta dinner.

Keep the shrimp tender by cooking them briefly, add the pasta gradually so the sauce stays creamy, and serve immediately with your favorite light side dish.

The original Tasty Recipes card below contains the complete measured recipe.