This Cajun Shrimp Linguine is a flavor-packed meal that delivers a healthy helping of vegetables.
I love a big, juicy steak — especially on Fridays during Lent when I’m avoiding meat. To make Friday night dinners feel special without breaking my Lenten fast, I cook exciting, flavorful dishes. This Cajun Shrimp Linguine is one of those meals: bold, bright, and satisfying without being overly rich.
The dish is loaded with colorful vegetables — red, yellow and green peppers, onion, fire-roasted tomatoes, and fresh baby spinach — so you get a full serving of veggies in every bite. The sauce combines white wine, low-sodium chicken broth, and a touch of heavy cream for a silky base that carries the Cajun flavors without weighing the dish down.
I use four teaspoons of Cajun seasoning here, but adjust to taste if you prefer more heat. A favorite seasoning of mine is Tony Chachere’s Original Creole Seasoning, but any Cajun blend you like will work well. I serve this over linguine, but any pasta shape will do. When it’s not Lent, swap the shrimp for chicken or add smoked sausage for a heartier version.
Below is the recipe with ingredients and straightforward instructions so you can make this at home. It yields about six servings and comes together in roughly 40 minutes.
Cajun Shrimp Linguine
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Ingredients
- 1 lb. linguine
- 4 tsp. Cajun Spice Mix (I use Tony Chachere’s Creole Spice Mix)
- 1 1/2 lb. shrimp, shelled and deveined
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 medium yellow onion, chopped
- 1 medium red pepper, seeded and cut into thin strips
- 1 medium green pepper, seeded and cut into thin strips
- 1 medium yellow pepper, seeded and cut into thin strips
- 3 cloves garlic, minced
- 1 14 oz. can fire roasted diced tomatoes, drained
- 1/2 cup dry white wine
- 1 3/4 cups low sodium chicken broth
- 1 cup heavy cream
- 4 oz. baby spinach leaves
Instructions
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Cook pasta al dente according to package directions. Drain and set aside.
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In a large bowl, toss shrimp with 2 teaspoons of the Cajun spice mix until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and cook about 2 minutes per side, until they start to turn pink. Remove shrimp to a plate.
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Add 2 tablespoons butter to the skillet. Sauté the onion and peppers over medium-high heat for 7–8 minutes, until softened and lightly browned, stirring occasionally. Add the garlic and drained fire-roasted tomatoes and cook 2 more minutes.
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Pour in the wine and chicken broth and simmer for about 5 minutes. Reduce heat to medium, then slowly stir in the heavy cream and the remaining 2 teaspoons of Cajun spice mix. Cook until the sauce begins to thicken. Add the spinach and the cooked shrimp and continue cooking until the spinach wilts, about 2 minutes.
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Taste and adjust seasoning or spice level as needed. Season with salt and pepper to taste. Add the drained linguine and toss to coat the pasta evenly with the sauce. Serve immediately.