Description
This creamy Cajun linguine is a flavorful and comforting pasta dish featuring a rich, spicy cream sauce infused with Cajun seasonings, garlic, shallots, and a touch of white wine and lemon juice. Tossed with perfectly cooked linguine and topped with freshly grated Parmesan and green onions, it’s a simple yet elegant meal perfect for a cozy dinner.
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 cheese
- Freshly cracked black pepper to taste
Garnish
- Chopped chives or green onions
Instructions
- Cook linguine: Boil linguine in salted water until al dente, about 8-10 minutes, then drain. This can be done simultaneously while preparing the sauce.
- Melt butter and sauté aromatics: In a large saucepan over medium heat, melt the butter. Add the minced shallots, garlic, and Cajun seasonings. Stir continuously for about one minute until fragrant.
- Deglaze with white wine: Pour in the white wine and cook for 3-4 minutes, stirring occasionally, allowing the alcohol to cook off and flavors to meld.
- Add lemon juice: Stir in the freshly squeezed lemon juice and cook for one minute, stirring occasionally.
- Add dairy and thicken sauce: Slowly stir in the heavy cream followed by the half and half. Let the mixture cook for about 4-5 minutes, stirring occasionally to prevent sticking. Reduce heat to low and allow the sauce to thicken for 1-2 minutes.
- Finish the sauce: Remove the pan from heat. Grate in the Parmesan cheese and mix thoroughly to melt and incorporate. Add freshly cracked black pepper to taste.
- Toss linguine in sauce: Add the drained linguine to the sauce and toss well to evenly coat all the pasta.
- Garnish and serve: Garnish with chopped chives or green onions before serving for a fresh, colorful touch.
Notes
- For a richer and more abundant sauce, increase the heavy cream and half and half to 1/2 cup each instead of 1/3 cup.
- Cajun seasoning generally contains enough salt, so avoid adding extra salt; just adjust black pepper to your taste.
