Description
This creamy Cajun linguine is a flavorful, comforting pasta dish featuring linguine tossed in a rich, spicy Cajun cream sauce made with butter, garlic, shallots, white wine, and parmesan. Perfect for a quick yet indulgent dinner with a balance of zesty Cajun spices and creamy textures.
Ingredients
Units
Scale
Pasta
- 4 oz. linguine cooked in boiling salted water
Sauce
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 Tbsp. minced shallot
- 1 Tbsp. Cajun seasonings
- 1/4 cup white wine
- 1 Tbsp. freshly squeezed lemon juice
- 1/3 cup heavy cream
- 1/3 cup half and half
- 1/4 cup freshly grated parmesan
- Freshly cracked black pepper to taste
- Chopped chives or green onions for garnish
Instructions
- Cook Linguine: Boil the linguine in salted water until it reaches an al dente texture, then drain and set aside. This step can be done simultaneously while preparing the sauce to save time.
- Start Sauce Base: In a large saucepan, melt 2 tablespoons of butter over medium heat to create a rich base for the sauce.
- Sauté Aromatics: Add the minced shallot, garlic, and Cajun seasonings to the melted butter, stirring continuously for about one minute to release their flavors without burning.
- Deglaze with Wine: Pour in 1/4 cup of white wine and cook for 3 to 4 minutes, stirring occasionally, allowing the alcohol to evaporate and the flavors to meld.
- Add Lemon Juice: Stir in 1 tablespoon of freshly squeezed lemon juice and cook for another minute to brighten the sauce’s flavor.
- Add Creams: Slowly whisk in 1/3 cup heavy cream followed by 1/3 cup half and half. Allow the mixture to cook for 4 to 5 minutes, stirring occasionally to incorporate and prevent scorching.
- Thicken Sauce: Reduce heat to low and continue cooking for 1 to 2 minutes, letting the sauce thicken to a creamy consistency.
- Finish Sauce: Remove the saucepan from heat, grate in 1/4 cup parmesan cheese, and mix thoroughly to combine a smooth texture. Season with freshly cracked black pepper to taste.
- Toss Pasta in Sauce: Add the cooked linguine to the sauce and toss well to evenly coat all the noodles with the creamy, spicy sauce.
- Garnish and Serve: Sprinkle chopped chives or green onions on top for a fresh, colorful garnish and serve immediately for best flavor and texture.
Notes
- If a richer cream sauce is preferred, increase the heavy cream and half and half to 1/2 cup each instead of 1/3 cup.
- Cajun seasoning often contains sufficient salt, so avoid adding extra salt and only adjust with black pepper to taste.
- Use freshly grated parmesan for the best melting and flavor integration in the sauce.
