I crave creamy pastas. Do you ever have similar experiences? I can literally be sitting at my desk during the day, dreaming of dinner, and oftentimes my dreams tend to lean towards spicy, creamy pastas. Like this creamy cajun linguine.
It’s not only easy to make, but creamy, simple pastas exhibit a simple elegance to me. I love the simplicity of garlic, cream sauce, and spices coating long noodle pasta, such as linguine.
I’ve started working full time again, and my weeknight free time is VERY limited now. I oftentimes rely upon Mark to have dinner started by the time I get home. That’s a lie, actually. We have been eating out more than ever over the last month. There are two reasons for this : 1. neither of us are home before 7 p.m. on weeknights, and 2. we moved downtown and now have access to countless restaurants around us (my heaven!).
Sooo, needless to say, we need to settle back into a habit of cooking at home, even if that means eating dinner later than usual. It also means that we need to start exploring simpler recipes, and particularly recipes that do not take very long to prepare.
Creating a simple cream sauce with garlic and spice, then coating noodles in said cream sauce is definitely one of our more favorable options. I always enjoy looking forward to dinner, and this recipe is one that consistently does that for me. It doesn’t get old!
Creamy cajun linguine is such a keeper in our household. Top it with some finely chopped chives for a little kick; you won’t regret it.
- 4 oz. linguine, cooked in boiling salt water
- 2 Tbsp. butter
- 1 Tbsp. garlic powder
- 1 Tbsp. shallot, minced
- 1 Tbsp. Cajun seasonings
- 1/4 cup white wine
- 1 Tbsp. lemon juice, fresh squeezed
- 1/3 cup heavy cream
- 1/3 cup half and half
- 1/4 cup freshly grated parmesan
- freshly cracked black pepper and salt, to taste
- Chopped chives / green onions, for garnish
- Boil linguine in salted water until al dente, then drain. (This can be done while you're making your cajun cream sauce.)
- In a large saucepan, melt butter over medium heat.
- Add shallot, garlic, cajun seasonings. Stir for about one minute.
- Add white wine, and cook for 3-4 minutes, stirring occasionally.
- Add lemon juice, cook for one minute (stir a time or two).
- Slowly stir in the heavy cream, then the half and half. Allow both to cook in for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow to thicken for 1-2 minutes.
- Remove from heat. Grate in the parmesan, and mix in thoroughly. Add salt and pepper to taste.
- Add cooked linguine, and toss to coat. Garnish with thinly diced green onion.
- If you want a LOT of cream sauce, use1/2 cup each of half and half and heavy cream, rather than 1/3 cup.