Spicy Shrimp and Pasta
![photo by Diana Yen](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/10/04/85/eyoWhjgMSnKRwaE33w8v_ShrimpPasta2.jpg)
photo by Diana Yen
![photo by Baby Kato](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/10/04/85/QGBOaUNRRmTO7UZlUCii_Spicy%2520Shrimp%2520and%2520Pasta_1216.jpg)
![photo by Greg R.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/100485/9o6LtbnyRPSoBDVXEEFP_10157932480977952.jpg)
![photo by Diana Yen](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/10/04/85/GIqlXG8RMCGrs94muTVd_ShrimpPasta1.jpg)
![photo by Diana Yen](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/10/04/85/fagPRlSThe4cjLBMjb2p_ShrimpPasta3.jpg)
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb uncooked linguine
- 1 lb unpeeled large raw shrimp
- 4 tablespoons butter or 4 tablespoons margarine
- 1 medium sweet onion, chopped
- 2 -3 cloves garlic, minced
- 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
- 1 cup heavy cream
- 1⁄2 cup freshly grated parmesan cheese
- 1 teaspoon dry crushed red pepper
- 1⁄3 cup chopped fresh parsley or 2 tablespoons dried parsley
directions
- 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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Reviews
-
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.
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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.
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