Cajun Cream/Shrimp Sauce over Linguini

Andy Anderson !


This one is pretty easy to make, and tastes wonderful, over just about any type of pasta. I don’t have any images of this, so you’ll have to settle for my artistic interpretations.

Oh, by the way, this sauce would also be great spooned over some cod, or haddock.

So, you ready… Let’s get into the kitchen.

★★★★★ 1 vote
20 Min
20 Min
Stove Top


1 tsp
creole seasoning (your favorite one), or to taste
1/2 tsp
salt (table variety), or to taste
1/2 tsp
black pepper (freshly ground), or to taste
3 Tbsp
sweet butter, unsalted
1 c
heavy cream, slightly warmed
1 c
cooked, chopped shrimp
1 Tbsp
lemon juice, freshly squeezed
1 lb
linguini, or pasta of choice


1Chop the shrimp into small pieces
2Lightly cook the shrimp, over medium heat. They should still be pink. Remove from heat, place into a bowl, and reserve.
3Melt the butter in a small saucepan, over medium heat.
4When foaming subsides, add the cream, and the Creole seasoning, the salt, and the pepper.
5Chef's Tip: Depending on the type of Creole seasoning you use (and how much), this dish might be salty enough.

Remember: Taste, and then season... Taste, and then season.
6Allow the sauce to slowly simmer, until thickened, about 6 to 8 minutes.
7Chef's Note: Stovetop timings are based on the heat of your burner, so 6 to 8 minutes is just an average.
8Stir in the shrimp and simmer for an additional 5 minutes.

Remove from heat, and stir in the lemon juice.
9Cook the pasta according to package directions to the al dente stage.
10Chef's Tip: Time the cooking of the pasta, so that it will be ready when the sauce is ready.
11Divide the pasta onto 4 plates, and ladle the warm shrimp sauce over the pasta. Enjoy.
12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish, Other Main Dishes
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy