Spicy Shrimp and Pasta

"I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread."
photo by Diana Yen photo by Diana Yen
photo by Diana Yen
photo by Baby Kato photo by Baby Kato
photo by Greg R. photo by Greg R.
photo by Diana Yen photo by Diana Yen
photo by Diana Yen photo by Diana Yen
Ready In:




  • Cook linguine according to package directions; keep warm.
  • Peel and devein shrimp; set aside.
  • Melt butter in a large electric skillet set on medium temperature.
  • Add onions and garlic to skillet; saute until tender.
  • Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
  • Stir in shrimp and saute until barely pink.
  • Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
  • Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
  • Stir in parsley; serve immediately.

Questions & Replies

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  1. What a great dish. I used 2 lbs of shrimp. Probably tripled the onion and garlic. I added broccoli. I also used a little more crushed red pepper. This was SOOOO good.
    • Review photo by Greg R.
  2. We really enjoyed this quick and easy to make recipe. So much flavor, great textures and the shrimp... was wonderful, even with the spices it still tasted like seafood, which is a big plus in my book. Made as written but used fussilli instead of linguini noodles as I was out. Thank you for sharing a recipe that we will enjoy again and again. Made for What's on the Menu? Tag Game.
  3. I love this recipe thanks so much for sharing! It is so much better than the sauces you buy in the jar or the powder stuff. I always thought it would be so hard to make homemade sauce and my first time making it I had no troubles and got dinner done quickly, thanks again. ~Jenn
  4. I have now made this recipe twice, and tonight, I made a few minor changes. I added a half pound of mushrooms and a small red bell pepper (cut into cubes), and replaced the onion with 2 minced shallots, but otherwise left everything the same. I liked the extra variety of the mushrooms, but there wasn't quite enough sauce to coat the pasta. I will keep trying to perfect this to my liking, but I think all I need is an extra half cup of cream for the sauce. I will review this again when make this recipe again. Thanks for sharing.
  5. We loved this recipe. Very easy to make for a weeknight and really good tasting too. Followed recipe exactly and served only with fresh french bread. Thanks for giving me another great meal for my regular rotation cookbook!



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