New Orleans Shrimp Linguine Pasta Bowl Recipe

Cook linguine

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Season shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss with 2 tsp Creole/Cajun seasoning, 1 tsp salt, 1 tsp black pepper and 1 tbsp olive oil until evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside. Do not overcook; they'll finish in the sauce.

Sweat vegetables

Reduce heat to medium. In the same skillet add 3 tbsp unsalted butter and 1 tbsp olive oil. Add 1 small finely diced yellow onion, 1/2 cup diced green bell pepper and 2 tbsp diced celery. Cook, stirring occasionally, 5–7 minutes until softened and translucent.

Add garlic & tomato paste

Add 4 minced garlic cloves and 1 tbsp tomato paste to the pan. Cook 1–2 minutes, stirring frequently, until fragrant and tomato paste darkens slightly.

Build sauce

Stir in 14 oz drained diced tomatoes and 1 cup chicken or seafood stock. Bring to a gentle simmer, scraping any browned bits from the pan. Simmer 6–8 minutes to reduce and concentrate flavors.

Finish sauce

Lower heat to medium-low and stir in 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1 tsp hot sauce and 1 tbsp lemon juice. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired. If sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Return shrimp

Add the seared shrimp back into the sauce and simmer 1–2 minutes to meld flavors and finish cooking. Do not simmer long to avoid toughening shrimp.

Combine pasta and sauce

Add drained linguine to the skillet with the sauce and shrimp. Toss gently to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen and create a silky sauce. Cook together 1–2 minutes so pasta absorbs some sauce.

Garnish and serve

Stir in 2 tbsp chopped fresh parsley and 2 tbsp sliced green onions. Sprinkle with 1/4 cup grated Parmesan and 1/2 tsp red pepper flakes if using. Taste and adjust lemon, salt or pepper. Serve hot in bowls and garnish with additional parsley or green onion as desired.