Creamy Cajun Pasta
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Medium
Experience the perfect fusion of Cajun and Italian flavors with this delightful pasta dish. While the recipe features shrimp, feel free to substitute with salmon or scallops for an equally delicious twist.
Ingredients
- 1 pound linguine, cooked al dente
- 1 pound raw shrimp (peeled, deveined, tail off); Argentine red shrimp is recommended
- Olive oil
- Blackstone's Blackened Steak Seasoning
- Blackstone's Cajun seasoning
- 1/2 stick unsalted butter
- 3-4 garlic cloves, diced
- 1 pint heavy whipping cream
- 1-2 roma tomatoes, diced into small pieces
- 1/2 large jalapeno, diced into small pieces
- Salt
- 1-2 tsp any cayenne-based Louisiana/Cajun hot sauce
- Cornstarch
- 1/4 cup green onions, chopped
- 1 lemon
- Basil leaves
- Parmigiano Reggiano cheese
Directions
- Preheat the Blackstone griddle to medium.
- Cook the pasta al dente on the stove, strain, and toss with olive oil.
- In a large bowl, combine shrimp with a drizzle of olive oil. Season with Blackened Steak and Cajun seasoning, mixing well.
- In a cast iron skillet on the griddle, melt butter. Add diced garlic, about 3 tablespoons of olive oil, and heavy whipping cream. Stir the sauce continuously, adjusting the griddle temperature to prevent burning.
- Incorporate diced tomatoes and jalapeno into the sauce. Season with salt and hot sauce, continuing to stir. Add cornstarch gradually if a thicker consistency is desired, about 1 teaspoon at a time.
- Turn the griddle to high heat. Drizzle and spread olive oil on the griddle top. Place the shrimp on the griddle, flattening them for even cooking (2-3 minutes per side). Remove from heat when they curl up.
- Add the pasta to the griddle top. Combine with shrimp and sauce, mixing thoroughly.
- Transfer to a serving bowl. Top with green onions, basil, grated Parmigiano Reggiano, lemon juice, and a drizzle of hot sauce.