Creamy Lemon Herb Pasta with Cajun Shrimp
This Creamy Lemon Herb Pasta with Cajun Shrimp dish is pure deliciousness, y’all. A silky, luscious, garlicky cream sauce infused with herbs, aromatics, and bright lemony goodness clings to the pasta. Meanwhile, juicy Cajun-spiced shrimp is the protein that ties it all together. It’s such an incredible meal for any occasion!
Me and pasta, especially a creamy pasta, go together really badly. I love homemade meals that have the razzle dazzle of a restaurant-quality dish. That’s exactly what we have going on here…a stunning dish that’s full of flair, flavorful, simple, and gives low effort/high reward vibes.
With busy weekdays that we all have, I know you’ll appreciate this decadent pasta with shrimp meal 💛…
Lemon Herb Pasta with Shrimp
My creamy lemon herb ravioli inspired this dish, and trust me, if you haven’t tried that one, you must! It’s a reader-favorite for good reason!
This pasta recipe starts with juicy, flavorful shrimp tossed in Cajun-forward goodness. Then we’ll whip up some quick pasta, and it all gets tossed in a luscious, extra creamy, herby, and vibrant sauce. It’s straightforward and incredibly delicious to say the very least, whew.
Ingredients You’ll Need Here:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the shrimp: Shrimp, Cajun seasoning, garlic powder, lemon pepper seasoning, and oil.
- For the pasta: Butter, shallot, garlic paste, dried tarragon + parsley, chicken broth, heavy cream, white wine, lemon zest + juice, long pasta, and parmesan cheese.
How To Make This Creamy Lemon Herb Shrimp Pasta:
(Note: please see the recipe card directly below for the complete written instructions.)
- Season the shrimp. Combine the shrimp with the spices and oil, and then toss until well combined. Set aside to let the shrimp marinate before cooking.
- Cook the shrimp. In a large skillet over medium-high heat, coat the pan with oil. Add the seasoned shrimp to the pan and let the shrimp cook, tossing every so often, until pink and cooked through. Then transfer the cooked shrimp to a bowl and set aside.
- Prep the pasta sauce. In the same skillet, over medium-high heat, add the butter. When hot, add the minced shallot and stir until translucent and golden. Then stir in the garlic paste. Then add the dried tarragon and parsley, and stir to combine and let cook. Then reduce the heat to medium.
- Add the broth, cream, wine, and lemon zest + lemon juice. Stir everything until fully combined. Cover the skillet with a lid and let the sauce simmer.
- Boil the pasta. Meanwhile, on a separate burner, bring a large pot of salted water to a boil. Then boil the pasta according to your package directions.
- Back to the pasta sauce. Sprinkle in the grated parmesan cheese and stir to combine. Remove the skillet from the heat and carefully pour the sauce into the pot with the drained pasta. Toss the pasta with the sauce until well coated.
- Serve. Use tongs to add the creamy pasta to pasta bowls and top with the cooked shrimp. Garnish the dish with more grated parmesan cheese, if you’re feelin it (you are). Serve, stat…😛!
What To Serve With Your Creamy Shrimp Pasta?:
This shrimp with pasta dish is a complete meal on its own, but add my Caesar Salad or Wedge Salad to amp up the restaurant vibes even further…gah!
Leftover Shrimp Pasta:
→ First, ensure all leftovers are room temperature. Then transfer leftover pasta into airtight containers. Keep the leftover shrimp pasta in the fridge, where it will keep for about 1-2 days. Simple reheat in the microwave until warmed through. Add a splash of water or broth to help rehydrate, as needed.
This Creamy Lemon Herb Pasta with Shrimp recipe is one that I know you and your crew will love, friends! It’s all just too scrumptious, mmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More BBR dinners:
- Burger Bowls with Chipotle Ranch
- Crispy Honey Garlic Chicken
- Miso Ginger Salmon Rice Bowls
- Steak Lo Mein
- Lemon Herb Butter Ravioli
- Jerk Meatballs in Curry Sauce
Creamy Lemon Herb Pasta with Cajun Shrimp
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Main Dishes
- Method: Stovetop
Description
This Creamy Lemon Herb Pasta with Cajun Shrimp dish is pure deliciousness, y’all. A silky, luscious, garlicky cream sauce infused with herbs, aromatics, and bright lemony goodness clings to the pasta. Meanwhile, juicy Cajun-spiced shrimp is the protein that ties it all together. It’s such an incredible meal for any occasion!
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled & deveined, tail-off
- 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- 2 tablespoons olive oil, divided
For the creamy pasta:
- 4 tablespoons butter
- 1 small shallot, minced
- 1 tablespoon garlic paste
- 1 tablespoon dried tarragon
- 1 tablespoon dried parsley
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ¼ cup dried white wine, such as Pinot Grigio or Sauvignon Blanc
- Zest + juice of 1 small lemon
- 1 lb linguine pasta
- ½ cup fresh grated parmesan cheese, plus more for garnishing
Instructions
- Season the shrimp. In a large bowl, combine the shrimp, Cajun seasoning, garlic powder, lemon pepper seasoning, and 1 tablespoon of oil. Toss the shrimp with spices until well combined and nicely coated. Then cover the vessel and set aside to let the shrimp marinate for at least 30 minutes.
- Cook the shrimp. In a large, deep non-stick skillet over medium-high heat, coat the pan with 1 tablespoon of oil. Add the seasoned shrimp to the pan and try to get the shrimp in an even layer in the pan as much as you can. Let the shrimp cook, tossing every so often, until pink and cooked through, about 4-6 minutes. Then transfer the cooked shrimp, along with its residual juices, to a bowl, set aside.
- Prep the pasta sauce. In the same skillet, over medium-high heat, add the butter. Once the butter is sizzling, add the minced shallot and stir until the shallot becomes translucent and golden, about 2-3 minutes.
- Then stir in the garlic paste and let it cook for about 1 minute. Then add the dried tarragon and parsley, and stir to combine and let cook, about 1 minute. Then reduce the heat to medium.
- Pour in the broth, cream, wine, and lemon zest + lemon juice. Stir everything together until fully combined. Cover the skillet with a lid and let the sauce simmer for about 5-7 minutes.
- Boil the pasta. Meanwhile, on a separate burner, bring a large pot of salted water to a boil. Then boil the linguine according to your package directions. Then reserve about 1 cup of the starchy water, drain the pasta, and set it aside.
- Back to the pasta sauce, uncover the skillet and stir the sauce. At this stage, the sauce will be somewhat thin. Sprinkle in the grated parmesan cheese and stir to combine. Remove the skillet from the heat and carefully pour the sauce into the pot with the drained pasta. Toss the pasta with the sauce until well coated. Add a bit of the starchy pasta water to the pasta to thin and adjust sauce to your desired consistency, only as needed.
- Serve. Use tongs to add the creamy pasta to pasta bowls and top with the cooked shrimp. Garnish the dish with more grated parmesan cheese, if desired. Serve this dish immediately. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
