Creamy Cajun Linguine Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package until al dente (usually 8–10 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prep proteins

Pat shrimp (or sliced chicken) dry and toss with 1 teaspoon Cajun seasoning and a pinch of black pepper.

Heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced andouille/kielbasa and cook 2–3 minutes until browned and slightly crisp. Remove sausage to a plate and set aside.

In the same skillet add 1 tablespoon butter. Add shrimp (or chicken) in a single layer and cook shrimp 1–2 minutes per side until pink and just cooked through (chicken 3–4 minutes per side until no longer pink). Remove to the plate with sausage and tent with foil.

Add the remaining 1 tablespoon butter to the skillet. Add the thinly sliced onion, red bell pepper, and the white parts of the scallions. Sauté over medium heat 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle the remaining 1 teaspoon Cajun seasoning, smoked paprika, dried oregano, cayenne pepper, 1 teaspoon kosher salt, and 1 teaspoon black pepper over the sautéed vegetables. Stir for about 30 seconds to bloom the spices.

Stir in 1 tablespoon flour into the skillet to coat the vegetables and cook 1 minute to remove raw flour taste.

Deglaze the pan with 1 cup dry white wine (or chicken broth), scraping any browned bits from the bottom. Simmer 2–3 minutes until the liquid reduces slightly.

Reduce heat to medium-low and stir in 1 cup heavy cream and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer, then cook 3–4 minutes until the sauce thickens slightly.

Whisk in 3 oz freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a few tablespoons at a time (up to 1 cup) until you reach a silky consistency that will coat the linguine.

Add 1 tablespoon fresh lemon juice and taste; adjust seasoning with additional salt, black pepper, or cayenne if desired.

Return the cooked sausage and shrimp (or chicken) to the skillet and stir to warm through for 1 minute.

Add the drained linguine to the skillet and toss vigorously to coat the pasta evenly with the creamy Cajun sauce. If necessary, add more reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce so it clings to the pasta.

Stir in the green parts of the scallions and 2 tablespoons chopped parsley. Remove from heat.

Serve immediately, garnished with extra grated Parmesan and cracked black pepper to taste.