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250ml Louisiana Cajun Infused Olive Oil Blend – flavorful Cajun infusion
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Dish
Cuisine: American, Cajun, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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.

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