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.
creamy cajun linguine
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
Cajun seasoning typically has enough salt in it, so I recommend only adding pepper to taste at the end!
Nutrition
Tried this recipe?
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Comments & Reviews
looks good but how much parmesan cheese (not listed in the recipe)
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!!
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!!
what is half and half?
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!
is the wine necessary, or is there a substitute? my family is not a fan of dishes with wine
Hi Tess! Wine isn’t necessary. You can substitute it with chicken broth! I hope that works for you!
Do not use Tony Chachere’s creole seasoning. It is way too salty for the amount it calls.
Hi Gia! Did you get a chance to try the recipe with just Cajun seasoning instead of the Creole?
This looks great – I think I will try it with shrimp in it
You should definitely add shrimp, Deb! Let me know how you like it!
what cajun seasoning do you recommend?
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!
. McCormick’s Cajun Seasoning if you’re local grocery store has it!!! Makes the absolute best. All others have failed to compare
I second this! McCormick’s does an AWESOME job!
how many servings does this make? 🙂
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! 🙂
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!!
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!
Thanks!! I’m making this for dinner tonight along with grilled Andouille sausages and roasted asparagus.
That sounds amazing!! Let me know how everything turns out!!
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
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! 🙌🏼
This… is… amazing! I added roast chicken and red peppers. Definitely a new favourite Friday treat in this house. Thank you x
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!
I’ve saved your recipe. I am going to try it soon, looks so delish!
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!!
I’ve been making this for a while now. My partner and I love it! I finally had to add it to my recipe book. I usually use closer to a half a box (8oz) of pasta and increase the sauce quantity. Yum.
I’m so glad you love it, Emily!! Making more of it is definitely a good idea … I know a serving of pasta is supposed to be 2 ounces, but it seriously is never enough for me, lol. Thank you SO much for taking the time to rate it and comment, and I’m seriously so thrilled to be a part of your recipe book!! Thank you!!
Let me tell you, this recipe has been my go-to comfort food recipe for impressing friends, roommates, prospective significant others, EVERYONE. For years now. My college roommate and her boyfriend still talk about how amazing this pasta is. Perfectly creamy and absolutely DIVINE! Thank you for giving me a recipe that I will most definitely be passing off as a family recipe when I’m 80, cooking for my grandchildren.
Libby this is the BEST comment / compliment EVER! Thank you so, so much – and I’m so excited for you to continue enjoying this pasta for so many years to come!!
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Made 5his last night for a Saturday treat with a Caesar salad. Delicious and just the right amount. So easy yet so wonderful. A keeper
I’m so glad you enjoyed it, Joe! That sounds like a perfect Saturday night dinner. 😍
Bet this would also be good with some shrimp added to it.
It’s great with shrimp!
What is half and half please x
Equal parts heavy cream and whole milk.