Description
A rich Louisiana-inspired pasta dish with parmesan cream sauce, sautéed vegetables, and zesty Cajun seasoning. Skip alcohol and lard while balancing heat and tang in this 30-minute meal.
Ingredients
12 ounces linguine
1 tablespoon olive oil
1 pound shrimp or chicken
1 cup mixed bell peppers
1 cup brown onion
4 cloves garlic
2 cups heavy cream
1 cup parmesan
2 tablespoons Cajun seasoning
Salt/pepper to taste
Chopped parsley
Instructions
Boil a large pot of salted water (1 tbsp per quart)
Submerge linguine for 8-10 minutes until al dente
Reserve 1/2 cup starchy water before draining
Warm olive oil in skillet
Sauté onion 2 minutes
Add garlic and bell peppers, cook 3-5 minutes
Include protein (chicken/shrimp) and cook through
Stir in Cajun seasoning
Pour in heavy cream
Mix in parmesan until sauce thickens
Add reserved pasta water to create a glossy emulsion
Fold cooked pasta into sauce
Season with salt/pepper
Garnish with parsley
Notes
Use whole wheat or gluten-free linguine if preferred
Coconut milk is a non-dairy substitute
Add rice or corn for plant-based version
Lemon juice brightens the cream sauce
- Prep Time: 10
- Cook Time: 20
- Category: Noodle Recipes
- Method: Stovetop cooking
- Cuisine: Creole/Italian hybrid
Nutrition
- Serving Size: 12 oz linguine per serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg