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creamy cajun linguine : a small batch recipe for two.

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creamy, spicy, decadent cajun cream sauce coats every strand of this linguine pasta dish. topped with parmesan cheese and green onion, it's a small batch recipe for two (plus a little extra!) that is a favorite! creamy cajun linguine | a flavor journal | small batch recipe
creamy, spicy, decadent cajun cream sauce coats every strand of this linguine pasta dish. topped with parmesan cheese and green onion, it's a small batch recipe for two (plus a little extra!) that is a favorite! creamy cajun linguine | a flavor journal | small batch recipe

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.

creamy, spicy, decadent cajun cream sauce coats every strand of this linguine pasta dish. topped with parmesan cheese and green onion, it's a small batch recipe for two (plus a little extra!) that is a favorite! creamy cajun linguine | a flavor journal | small batch recipe

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.

a flavor journal | sara rose

Print Recipe
4.6 from 35 votes

creamy cajun linguine

a spicy, creamy linguine recipe for two.
Prep Time1 min
Cook Time24 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: cajun linguine
Servings: 2 people
Calories: 436kcal
Author: sara rose : a flavor journal.
Cost: $2

Ingredients

  • 4 oz. linguine cooked in boiling salt water
  • 2 Tbsp. butter
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced shallot
  • 1 Tbsp. Cajun seasonings
  • 1/4 cup white wine
  • 1 Tbsp. lemon juice freshly squeezed
  • 1/3 cup heavy cream
  • 1/3 cup half and half
  • 1/4 cup freshly grated parmesan
  • freshly cracked black pepper to taste
  • Chopped chives / green onions for garnish

Instructions

  • 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 pepper to taste.
  • Add cooked linguine, and toss to coat. Garnish with thinly diced green onion.

Notes

If you want a LOT of cream sauce, use 1/2 cup each of half and half and heavy cream, rather than 1/3 cup.
Cajun seasoning typically has enough salt in it, so I recommend only adding pepper to taste at the end!

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 21g | Fat: 28g | Cholesterol: 70mg | Sodium: 700mg | Potassium: 66.5mg | Fiber: 1g
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check the "about me" page for more information on Sara.
    • debw0329
    • June 5, 2017
    Reply

    looks good but how much parmesan cheese (not listed in the recipe)

      • a flavor journal
      • June 6, 2017
      Reply

      Hi Deb! I am a little heavy-handed on salt and cheese, so I go for about 1/3 of a cup of freshly grated parmesan to start, then adjust based upon taste. I hope this helps you!!

    • a flavor journal
    • June 6, 2017
    Reply

    Hi Deb! I am a little heavy-handed on salt and cheese, so I go for about 1/3 of a cup of freshly grated parmesan to start, then adjust based upon taste. I hope this helps you!!

    • Noa Tiatia
    • June 7, 2017
    Reply

    what is half and half?

      • a flavor journal
      • June 7, 2017
      Reply

      It’s a product in the States that is essentially half cream and half milk. You can just use all heavy cream, or substitute about a quarter cup of additional heavy cream and a quartet cup milk. As long as you achieve the creamy consistency, any option will work!

    • Tess
    • September 27, 2017
    Reply

    is the wine necessary, or is there a substitute? my family is not a fan of dishes with wine

      • a flavor journal
      • September 28, 2017
      Reply

      Hi Tess! Wine isn’t necessary. You can substitute it with chicken broth! I hope that works for you!

    • Gia Ginaldi Habetz
    • November 16, 2017
    Reply

    Do not use Tony Chachere’s creole seasoning. It is way too salty for the amount it calls.

      • a flavor journal
      • December 3, 2017
      Reply

      Hi Gia! Did you get a chance to try the recipe with just Cajun seasoning instead of the Creole?

    • Deb Arbo
    • January 1, 2018
    Reply

    This looks great – I think I will try it with shrimp in it

      • a flavor journal
      • January 1, 2018
      Reply

      You should definitely add shrimp, Deb! Let me know how you like it!

    • Brianna Vajda
    • January 18, 2018
    Reply

    what cajun seasoning do you recommend?

      • a flavor journal
      • January 20, 2018
      Reply

      Hi Brianna! I honestly just used a Cajun seasoning I picked up from the local farmer’s market – and it’s a pretty basic forumua. Look for a generic “Cajun” spice in the spice aisle at your local store. That is what I would recommend! I hope this helps!

      • sarah
      • February 14, 2020
      Reply

      5 stars
      . McCormick’s Cajun Seasoning if you’re local grocery store has it!!! Makes the absolute best. All others have failed to compare

      1. Reply

        I second this! McCormick’s does an AWESOME job!

    • Soraya Loukass
    • January 22, 2018
    Reply

    how many servings does this make? 🙂

      • a flavor journal
      • January 22, 2018
      Reply

      This recipe makes two servings with two ounces of pasta per serving. Feel free to double it if you’d like! I hope this helps! 🙂

    • sunset17
    • January 27, 2018
    Reply

    Is the 1 Tablespoon of garlic POWDER correct — it seems like a lot. I was thinking of substituting with fresh minced garlic. Thanks in advance!!

      • a flavor journal
      • January 27, 2018
      Reply

      You are more than welcome to substitute the garlic powder for minced garlic! Or you could use one teaspoon of the powder to start, then increase the amount to your taste (if necessary). But fresh minced garlic is always a great alternative, too!

        • sunset17
        • January 27, 2018
        Reply

        Thanks!! I’m making this for dinner tonight along with grilled Andouille sausages and roasted asparagus.

        1. Reply

          That sounds amazing!! Let me know how everything turns out!!

    • Sarah
    • February 14, 2020
    Reply

    Not sure when this recipe was posted, but I was looking for a spicy creamy pasta recipe and happened upon your blog. Ever since I cooked this for my boyfriend, it’s our “go to” special meal. Also made it for my family, now my sister cooks it with her husband. It’s absolutely the best… and I also double the parmesan bc it’s my fav lol…. and add a bunch of pepper and green onions at the end to serve. Even better left over the next day! thank you for this

    1. Reply

      Thank you SO much, Sarah!! You’ve absolutely made my week. And girl, I am so with you — Parmesan is the BEST. And pepper and green onion are also where it’s at!! Seriously thank you for taking the time to leave such an awesome comment. It means so much to me! 🙌🏼

    • Mel
    • May 11, 2020
    Reply

    5 stars
    This… is… amazing! I added roast chicken and red peppers. Definitely a new favourite Friday treat in this house. Thank you x

    1. Reply

      Thank you so much for the wonderful comment, Mel! Roasted chicken and red peppers are a PERFECT addition to cajun linguine! I’m so glad you enjoy it, and I love that it’s a new Friday fave for you! <3 Thank you again!

    • Kat
    • September 23, 2020
    Reply

    I’ve saved your recipe. I am going to try it soon, looks so delish!

    1. Reply

      Thank you, Kat!! You’ll have to let me know what you think after you try it! It’s one of our favorites, and a lot of people love adding shrimp, chicken, or even sausage to it if you’re a meat eater! If not, it’s so good on its own!!

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