Creamy Cajun Linguine for Two
An easy, spicy, creamy linguine recipe for two people.
Ingredients
- 6 oz. dry Linguine Noodles
- 2 Tbsp. Unsalted Butter
- 1 Tbsp. minced Shallots
- 1 Tbsp. minced Garlic
- 1 Tbsp. Cajun Seasoning standard store-bought or recipe below
- 1/4 cup Dry White Wine
- 1 Tbsp. fresh Lemon Juice
- 1/3 cup Heavy Cream
- 1/3 cup Half and Half
- 1/4 cup freshly grated Parmesan Cheese
- Salt + freshly cracked Black Pepper to taste
- chopped Chives / Green Onions for garnish
For Homemade Small Batch Cajun Seasoning:
- 1 tsp. Smoked Paprika
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Dried Oregano
- 1/4 tsp. Ground Cayenne Pepper
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Onion Powder
- 1/4 tsp. White Pepper
Instructions
- Cook the Pasta Noodles. Boil the linguine in salted water until al dente, then drain. (This can be done while you’re making your cajun cream sauce.)
- Cook the Shallots + Garlic + Seasoning. In a large nonstick skillet, melt butter over medium heat. Add minced shallots, garlic, and Cajun seasoning. Cook, stirring occasionally, for about one minute.
- Add Wine. Stir in the white wine and cook, stirring occasionally, until evaporated (about 1-2 minutes).
- Make it Creamy: Stir in lemon juice and cook for one minute, stirring occasionally. Slowly stir in the heavy cream, then the half and half. Allow both to gently simmer for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow the sauce to thicken for 1-2 minutes.
- Add Cheese + Pasta: Remove the pan from the heat. Stir in finely grated Parmesan cheese, then add cooked linguine and toss to coat the linguine in the sauce. Add cracked black pepper to taste, then serve and garnish with thinly diced green onion.
Video
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.
Store-bought Cajun seasoning typically has enough salt in it, so I recommend only adding pepper to taste at the end. If you make the homemade version, add a little salt at the end if needed to fit your taste. Dry White Wine? I recommend a dry, inexpensive Italian Pinot Grigio for every cooking recipe. You can use low-sodium chicken stock or broth instead if you don't have (or want) wine. I recommend buying a small hunk of GOOD parmesan and grating it on a microplane for this recipe! Don't have linguine? Use any long noodle you like!
Store-bought Cajun seasoning typically has enough salt in it, so I recommend only adding pepper to taste at the end. If you make the homemade version, add a little salt at the end if needed to fit your taste. Dry White Wine? I recommend a dry, inexpensive Italian Pinot Grigio for every cooking recipe. You can use low-sodium chicken stock or broth instead if you don't have (or want) wine. I recommend buying a small hunk of GOOD parmesan and grating it on a microplane for this recipe! Don't have linguine? Use any long noodle you like!
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 56gProtein: 15gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 71mgSodium: 376mgPotassium: 502mgFiber: 5gSugar: 6gVitamin A: 4404IUVitamin C: 7mgCalcium: 248mgIron: 3mg
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