Blackened Shrimp Pasta with Louisiana Cajun Infused Olive Oil Blend

A skillet full of blackened shrimp, silky pasta, sweet onion, garlic, bell pepper, and a creamy Cajun-style sauce makes this dinner feel rich and spirited from the very first bite. Louisiana Cajun Infused Olive Oil Blend brings paprika, cayenne, thyme, and classic Cajun herbs and spices into the pan so the sauce opens up with bold warmth and a steady, savory kick. It’s just the kind of pasta dish that works for a lively weeknight, a casual dinner party, or an easy comfort-food supper when you want something memorable without making a production out of it.

Garden Infuzions

Blackened Shrimp Pasta with Louisiana Cajun Infused Olive Oil Blend

Blackened shrimp, tender pasta, sweet bell pepper, and a creamy Cajun-style sauce come together with the bold, spicy character of Louisiana Cajun Infused Olive Oil Blend for a pasta dinner that feels lively, comforting, and right at home on a busy weeknight or dinner table with friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Main Dish

Cuisine: American, Cajun, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 12 ounces linguine or fettuccine
• 1 pound large shrimp peeled and deveined
• 2 tablespoons Louisiana Cajun Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 2 tablespoons reserved pasta water if needed

Equipment

• 1 Large pot For boiling pasta
• 1 Large skillet Wide enough to blacken shrimp and finish the sauce
• 1 Colander For draining pasta
• 1 Wooden spoon For stirring the sauce
• 1 Chef Knife For chopping vegetables
• 1 Cutting board For prep

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Pat the shrimp dry and toss them with kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
3. Heat the Louisiana Cajun Infused Olive Oil Blend and olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until blackened and just opaque, about 1 to 2 minutes per side. Remove the shrimp to a plate.
4. Lower the heat to medium and add the butter, onion, and red bell pepper to the skillet. Cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
5. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and simmer gently for 2 to 3 minutes.
6. Add the Parmesan cheese and stir until melted and smooth. Toss in the cooked pasta and add a splash of reserved pasta water if the sauce needs loosening.
7. Return the shrimp to the skillet, add the parsley and lemon juice, and toss just until everything is coated and hot. Serve right away.

Notes

Blackening the shrimp quickly builds the deepest flavor, so keep a close eye on the skillet and pull them as soon as they turn opaque. The sauce should stay silky, not heavy, so add pasta water a little at a time only if needed. This pasta tastes best right after it comes together.

Tried this recipe?

Let us know how it was!

Recipe Tips

Pat the shrimp dry before seasoning so they sear and blacken cleanly in the skillet. Salt the pasta water well, and save a little pasta water before draining so you can loosen the sauce if needed. Keep the heat moderate once the cream goes in so the sauce stays smooth.

Serving Suggestions

Serve this pasta with warm garlic bread, a crisp green salad, or roasted vegetables. A squeeze of lemon over the top can brighten the whole bowl right before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or reserved pasta water to bring the sauce back together.

Variations

Swap in linguine, fettuccine, or penne depending on what you have on hand. For extra color, add sautéed mushrooms, zucchini, or cherry tomatoes. If you want a slightly richer finish, stir in a little grated Parmesan before serving.

Related Garden Infuzions Recipes

Keep the flavor inspiration going with more Garden Infuzions recipes at https://gardeninfuzions.com/recipes/.