Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Italian-American
Ingredients:
- 8 ounces linguini
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons butter
- 2 handfuls of baby spinach
- Salt, to taste
- Pepper, to taste
- Cajun seasoning, to taste (approximately 1 teaspoon)
- 2 cloves minced garlic
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 quart heavy cream (approximately 3/4 used)
- Pinch of nutmeg
- Grated Parmesan cheese
- Optional: Red pepper flakes
- 1-2 tablespoons cream cheese (optional)
Instructions:
- Season the peeled and deveined shrimp with salt, pepper, and Cajun seasoning to taste. Use your judgment when seasoning.
- Heat a pan over medium-high heat and add the EVOO.
- Cook the seasoned shrimp for about one minute per side, then remove them from the pan and set them aside.
- Pour any excess oil from the pan, then add the minced garlic, baby spinach, and butter. Stir for about a minute and reduce the heat to medium-low.
- Cook the linguini according to the package directions.
- Add heavy cream (approximately 3/4 of a quart), grated Parmesan cheese, and a pinch of nutmeg to the pan. Optionally, you can add red pepper flakes for some heat.
- Let the mixture simmer for 5 minutes.
- If desired, add 1-2 tablespoons of cream cheese for a smoother texture.
- Return the cooked shrimp to the pan, reserving 5-6 shrimp to place on top.
- Toss the shrimp and pasta together.
- Plate the dish, placing the reserved shrimp on top of the pasta.
Enjoy your creamy Cajun shrimp Alfredo linguini!