Steakhouse Garlic Butter Cajun Shrimp Pasta
Seared Cajun shrimp tossed in a creamy garlic butter white wine sauce with linguine, Parmigiano, and spinach.
- large shrimp, peeled and deveined1½ lbs
- kosher salt, for brine1 tsp
- baking soda, for brine¼ tsp
- neutral oil1 tbsp
- sweet paprika1 tbsp
- smoked paprika1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- dried oregano1 tsp
- dried thyme½ tsp
- cayenne½ tsp
- black pepper1 tsp
- white pepper½ tsp
- linguine or fettuccine, bronze-die preferred1 lb
- butter, divided: 1 tbsp for sauté, 2 tbsp cold for finishing3 tbsp
- olive oil1 tbsp
- shallot, fine dice1
- garlic cloves, minced6
- sun-dried tomatoes, chopped¼ cup
- red pepper flakes½ tsp
- dry white wine⅔ cup
- heavy cream1 cup
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Parmigiano-Reggiano, grated1 cup
- baby spinach2 handfuls
- lemon, juice and zest, divided1
- fresh parsley, chopped2 tbsp
- 1
Brine the large shrimp by tossing with 1 tsp kosher salt and ¼ tsp baking soda. Let sit 15 minutes, then rinse and pat dry. Toss with 1 tbsp neutral oil and most of the Cajun rub (reserve ½ tsp rub for garnish).
- 2
Bring a large pot of heavily salted water to a boil. Cook linguine or fettuccine to 2 minutes under al dente package time. Reserve 1 cup pasta water, then drain.
high - 3
Heat a stainless skillet over high heat until very hot. Add the brined, rubbed shrimp in a single layer and sear 90 seconds on the first side, then flip and cook 60 seconds. Remove shrimp and set aside.
high - 4
Lower heat to medium-low. Add 1 tbsp butter and 1 tbsp olive oil to the same pan. Cook the diced shallot 3–4 minutes until softened with no color. Add the minced garlic cloves, chopped sun-dried tomatoes, and red pepper flakes; cook 60 seconds until fragrant.
medium-low - 5
Deglaze with the dry white wine, scraping up any fond from the pan. Reduce by half, about 3–4 minutes.
medium - 6
Add the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently 3–4 minutes until the sauce coats the back of a spoon.
medium-low - 7
Add the drained pasta and ½ cup reserved pasta water. Toss over medium heat until the sauce is glossy and clings to the pasta, adding more pasta water as needed.
medium - 8
Remove from heat. Add the grated Parmigiano-Reggiano in three separate additions, tossing well between each. Fold in the baby spinach, lemon juice, and most of the lemon zest.
- 9
Swirl in the remaining 2 tbsp cold butter until the sauce is silky. Return the seared shrimp to the pan and toss gently to coat and warm through.
- 10
Plate the pasta. Dust with the reserved ½ tsp Cajun rub, remaining lemon zest, chopped fresh parsley, and a crack of black pepper.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.