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Blackened Shrimp Pasta
Created by: Howcan Team
Ingredients
- 12 oz of linguine pasta
- 1 lb of large shrimp, peeled and deveined
- 2 tbsp of Cajun seasoning
- 2 tbsp of olive oil
- 4 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of chicken broth
- 1/4 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the linguine pasta according to package instructions. Drain and set aside.
- In a small bowl, toss the shrimp with Cajun seasoning until evenly coated.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until blackened and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Pour in the chicken broth and bring to a simmer. Allow the broth to reduce slightly, then stir in the heavy cream. Season with salt and pepper to taste.
- Add the cooked linguine to the skillet and toss to coat in the sauce. Add the blackened shrimp back to the skillet and toss to combine with the pasta and sauce.
- Garnish with fresh parsley and serve hot. Enjoy!
Blackened Shrimp Pasta is a delectable dish that originated in the southern United States, particularly in the vibrant culinary scene of New Orleans. This flavorful pasta dish is a fusion of Cajun and Italian cuisines, featuring succulent blackened shrimp served over a bed of al dente pasta, all coated in a rich and creamy sauce with a hint of spice. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, infusing it with their signature flair and expertise in Cajun cooking. Today, the best versions of this dish can be savored in top-rated restaurants in New Orleans, where the freshest Gulf shrimp and authentic Cajun spices are used to create a truly unforgettable dining experience. To make the perfect Blackened Shrimp Pasta, it's crucial to master the art of blackening the shrimp to achieve that irresistible charred flavor, and to balance the heat of the spices with the creamy richness of the sauce. For a unique twist, some chefs also incorporate ingredients like Andouille sausage or bell peppers to add depth to the dish. Whether enjoyed in a bustling restaurant in the French Quarter or recreated at home with a personal touch, Blackened Shrimp Pasta is a dish that never fails to delight the senses.
30 min
4
450 calories
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