Cajun Shrimp Scampi

Name: Cajun Shrimp Scampi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled and deveined; 1 lb pasta (linguine or angel hair); 4 tbsp olive oil; 10 cloves garlic, minced, minced; 1/2 cup dry white wine; 1/2 cup chicken stock; 4 tbsp fresh lemon juice; 2 tsp Cajun seasoning; 1/4 tsp red pepper flakes; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese, grated; 4 tbsp fresh parsley, chopped, chopped; 1/4 tsp salt; 1/8 tsp black pepper

A Cajun twist on the classic Italian pasta dish: plump shrimp in a garlic-white wine sauce with Cajun spices, finished with a touch of cream. Tossed with pasta for a dish that's both elegant and satisfying.

30 minMediumServes 4420 cal/serving

CajunDinnerStovetopStandard

Ingredients

1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled and deveined
1 lb pasta (linguine or angel hair)
4 tbsp olive oil
10 cloves garlic, minced, minced
1/2 cup dry white wine
1/2 cup chicken stock
4 tbsp fresh lemon juice
2 tsp Cajun seasoning
1/4 tsp red pepper flakes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, grated
4 tbsp fresh parsley, chopped, chopped
1/4 tsp salt
1/8 tsp black pepper

Instructions

1

Bring a large pot of salted water to a boil and cook 1 lb pasta (linguine or angel hair) according to package directions. Drain and set aside.
2

Heat 4 tbsp olive oil in a large skillet over medium-high heat.
3

Add 10 cloves minced garlic, minced and cook for 30 seconds until fragrant, stirring constantly.
4

Add 1.5 lbs peeled and deveined large shrimp (21-25 count), peeled and deveined to the skillet and cook for 1-2 minutes per side until they start to turn pink.
5

Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the skillet.
6

Add 1/2 cup chicken stock, 4 tbsp fresh lemon juice, 2 tsp Cajun seasoning, and 1/4 tsp red pepper flakes. Bring to a simmer.
7

Cook for 2-3 minutes until large shrimp (21-25 count), peeled and deveined are fully cooked and opaque.
8

Stir in 1/2 cup heavy cream and 1/2 cup grated grated Parmesan cheese. Cook for 1 minute more.
9

Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper.
10

Toss pasta (linguine or angel hair) with the large shrimp (21-25 count), peeled and deveined sauce and divide among serving bowls.
11

Garnish with 4 tbsp chopped fresh parsley, chopped and serve immediately.

Questions

Can I make Cajun Shrimp Scampi dairy-free?

Yes. The dairy in this entry is 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, grated. Swap the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Cajun Shrimp Scampi gluten-free?

Yes. The gluten in this entry is 1 lb pasta (linguine or angel hair). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Cajun Shrimp Scampi keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Cajun Shrimp Scampi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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