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Gocha’s Creamy Cajun Pasta Recipe

Name: Gocha's Breakfast Bars Gocha’s Creamy Cajun Pasta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 each salmon fillets (skin-on or skinless); 6 each large raw shrimp, peeled and deveined; 2 tbs olive oil (for cooking protein); 1 tsp salt (to season); 0.5 tsp freshly ground black pepper; 2 tbs Cajun seasoning (store-bought or homemade); 12 oz bow tie (farfalle) pasta; 1 tbsp salt (for pasta water); 0.5 cup reserved pasta cooking water; 2 tbs unsalted butter; 1 tbs extra virgin olive oil; 0.5 each yellow onion, finely diced; 3 cloves garlic cloves, minced; 8 oz cremini or button mushrooms, sliced; 1 tsp all-purpose flour; 1 cup low-sodium chicken broth or vegetable broth; 1 cup heavy cream; 2 tbs whole milk (optional, to loosen sauce); 1 tsp Cajun seasoning (for sauce); 0.5 tsp smoked paprika; 0.5 tsp freshly ground black pepper; 0.5 tsp kosher salt; 0.75 cup grated Parmesan cheese; 8 each cherry tomatoes, halved; 2 each green onions (scallions), thinly sliced; 2 tbs fresh parsley, chopped; 2 tbs extra grated Parmesan (for serving); 2 each lemon wedges (optional)

Inspired by Gocha's Breakfast Bar

Time45m

Serves2

*Your choice of a Blackened Salmon or 6 Blackened Shrimp on a bed of BowTie Pasta tossed in Creamy mushroom sauce with a sprinkle of Cajun spice topped with cherry tomatoes and parmesan cheese garnished with green onions and parsley.

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Ingredients

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Protein (choose one)

2 each salmon fillets (skin-on or skinless)

6 each large raw shrimp, peeled and deveined

2 tbs olive oil (for cooking protein)

1 tsp salt (to season)

1/2 tsp freshly ground black pepper

2 tbs Cajun seasoning (store-bought or homemade)

Pasta

12 oz bow tie (farfalle) pasta

1 tbsp salt (for pasta water)

1/2 cup reserved pasta cooking water

Creamy Mushroom Cajun Sauce

2 tbs Unsalted butter

1 tbs extra virgin olive oil

1/2 each yellow onion, finely diced

3 cloves Garlic cloves, minced

8 oz cremini or button mushrooms, sliced

1 tsp 00 bread flour

1 cup low-sodium chicken broth or vegetable broth

1 cup Heavy cream

2 tbs whole milk (optional, to loosen sauce)

1 tsp Cajun seasoning (for sauce)

1/2 tsp Smoked paprika

1/2 tsp freshly ground black pepper

1/2 tsp kosher salt

3/4 cup Grated Parmesan cheese

Garnishes & Finish

8 each Cherry tomatoes, halved

2 each green onions (scallions), thinly sliced

2 tbs Fresh parsley, chopped

2 tbs extra grated Parmesan (for serving)

2 each lemon wedges (optional)

Method

Prep & Cook Pasta

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz bow tie pasta and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside. Keep warm.

Prepare Protein

Season protein

Pat salmon or shrimp dry with paper towels. If using salmon, portion into 2 fillets ~6 oz each. Sprinkle both sides with 1 tsp salt, 1/2 tsp black pepper, then press 2 tbs Cajun seasoning into the flesh of the salmon or shrimp so they are evenly coated.

Cook shrimp

If using shrimp: heat 1 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat. When shimmering, add shrimp in a single layer and sear 1.5–2 minutes per side until opaque and slightly charred. Transfer to a plate and tent with foil to keep warm.

Cook salmon

If using salmon: heat 1 tbs olive oil in the skillet over medium-high heat. Place fillets skin-side down (if skin-on) and sear 4–5 minutes without moving until a crisp blackened crust forms. Flip and cook 2–4 minutes more until salmon reaches desired doneness (internal temp 125–130°F for medium). Transfer to a plate and tent with foil.

Make Creamy Mushroom Cajun Sauce

In the same skillet used for the protein (wipe out excess oil leaving any browned bits), reduce heat to medium and add 2 tbs unsalted butter and 1 tbs olive oil. When butter foams, add 1/2 diced yellow onion and sauté 3–4 minutes until translucent.

Add 3 minced garlic cloves and 8 oz sliced mushrooms. Sauté 5–6 minutes until mushrooms soften, release their liquid and begin to brown. Season with 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp kosher salt; stir to combine.

Sprinkle 1 tsp all-purpose flour over the vegetables, stir and cook 30–45 seconds to remove raw flour taste. Slowly pour in 1 cup low-sodium chicken or vegetable broth while stirring to deglaze the pan and dissolve any browned bits.

Stir in 1 cup heavy cream and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly. If too thick, whisk in up to 2 tbs whole milk or reserved pasta water to reach desired consistency.

Turn off heat and stir in 3/4 cup grated Parmesan until melted and incorporated. Taste and adjust seasoning with additional Cajun seasoning, salt or pepper as desired.

Finish Pasta & Plate

Add the drained bow tie pasta to the skillet with the creamy mushroom sauce. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce so it clings to the pasta (use up to the reserved 1/2 cup).

Fold in halved cherry tomatoes and half of the sliced green onions so some remain fresh for garnish. Taste and adjust seasoning.

Divide the sauced pasta between two plates (or bowls). Top each serving with either 1 salmon fillet or 3 blackened shrimp. Sprinkle each plate with additional Cajun seasoning lightly (optional) and 1 tablespoon extra grated Parmesan.

Garnish with remaining sliced green onions and 2 tbs chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the seafood.