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creamy cajun linguine

sara rose : a flavor journal.
a spicy, creamy linguine recipe for two.
4.6 from 55 votes
Prep Time 1 min
Cook Time 24 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 436 kcal


  • 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


  • 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.


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!


Serving: 1servingCalories: 436kcalCarbohydrates: 21gFat: 28gCholesterol: 70mgSodium: 700mgPotassium: 66.5mgFiber: 1g
Keyword cajun linguine
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