One Pot Creamy Shrimp Linguine
This creamy Cajun shrimp linguine combines tender shrimp, rich Parmesan, and fresh herbs for a quick, comforting one-pot meal that's perfect for busy weeknights.
Equipment
- 1 large skillet
- 1 Knife
- 1 cutting board
- 1 Grater
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 12 oz linguine
- 1 tbsp avocado oil
- 1 tbsp salted butter
- 12 oz cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 4 garlic cloves thinly sliced
- 3 cups chicken broth
- 1 cup heavy cream or half and half
- 1 cup freshly grated Parmesan
- 4-5 fresh basil leaves divided
- 1-2 tsp fresh parsley chopped
- Juice of 1 lemon
- 1 tsp Slap Ya Mama seasoning
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tbsp Herbs de Provence or more Italian seasoning
- 1 tsp red pepper flakes
- 1/8 tsp black pepper
Instructions
- Season shrimp with Slap Ya Mama seasoning, smoked paprika, Italian seasoning, and black pepper.
- Heat avocado oil and butter in a large skillet over medium-high heat, cook shrimp 1 to 2 minutes per side until pink, then remove and set aside.
- In the same skillet, add linguine, cherry tomatoes, red onion, garlic, and 2 to 3 basil leaves. Season with Herbs de Provence and red pepper flakes.
- Pour in chicken broth and heavy cream, then bring to a light boil.
- Cook for 10 to 12 minutes, stirring frequently, until pasta is al dente.
- Reduce heat and stir in Parmesan cheese until sauce is smooth and creamy.
- Add shrimp back to the skillet along with lemon juice, chopped parsley, and the remaining chopped basil leaves.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water, broth, or cream to restore sauce consistency.
- Adjust spice levels by varying red pepper flakes to taste.