Creamy Cajun Shrimp Pasta
In a food processor, pulse onion, bell pepper, and garlic, scraping down sides if needed, until very smooth and a puree forms, about 1 minute.
Ingredients :
- 1 lb. large shrimp, peeled, deveined, tails removed, patted dry
- 2 tsp. store-bought or homemade Cajun seasoning
- 6 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 1 small yellow onion, coarsely chopped
- 1 red bell pepper, seeds and ribs removed, coarsely chopped
- 4 garlic cloves
- 12 oz. linguine
- 1 cup heavy cream
- 3 oz. Parmesan, finely grated, plus more for serving
- 1/2 cup finely chopped fresh parsley
- 1/2 cup thinly sliced chives
Directions :
- In a large bowl, toss shrimp, Cajun seasoning, and 2 Tbsp. oil; lightly season with salt.
- In a large, deep, 12" skillet over medium-high heat, heat 2 Tbsp. oil. Working in batches, cook shrimp, making sure shrimp is touching skillet, until browned and cooked through, about 1 minute per side. Transfer to a plate. Wipe out skillet.
- In a food processor, pulse onion, bell pepper, and garlic, scraping down sides if needed, until very smooth and a puree forms, about 1 minute.
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, in same skillet over medium heat, heat remaining 2 Tbsp. oil. Cook onion mixture, stirring frequently and adding a splash of water if browning too quickly, until most of the liquid is evaporated and mixture becomes drier and thicker, 7 to 10 minutes.
- Add cream to onion mixture, scraping any bits stuck to bottom of pan. Bring to a boil, then remove from heat. Whisk Parmesan into sauce until thick and homogenous. Add shrimp, pasta, parsley, chives, and 3/4 cup pasta water, stirring and adding more pasta water if needed, until sauce is smooth and glossy. Top with more Parmesan.
