I crave creamy pastas. Do you ever have similar experiences? I can literally be sitting at my desk during the day, dreaming of dinner, and oftentimes my dreams tend to lean towards spicy, creamy pastas. Like this creamy cajun linguine.
It’s not only easy to make, but creamy, simple pastas exhibita simpleelegance to me. I love the simplicity of garlic, cream sauce, and spices coating long noodle pasta, such as linguine.
I’ve started working full time again, and my weeknight free time is VERY limited now. I oftentimes rely upon Mark to have dinner started by the time I get home. That’s a lie, actually. We have been eating out more than ever over the last month. There are two reasons for this : 1. neither of us are home before 7 p.m. on weeknights, and 2. we moved downtown and now have access to countless restaurants around us (my heaven!).
Sooo, needless to say, we need to settle back into a habit of cooking at home, even if that means eating dinner later than usual. It also means that we need to start exploring simpler recipes, and particularly recipes that do not take very long to prepare.
Creating a simple cream sauce with garlic and spice, then coating noodles in said cream sauce is definitely one of our more favorable options. I always enjoy looking forward to dinner, and this recipe is one that consistently does that for me. It doesn’t get old!
Creamy cajun linguine is such a keeper in our household. Top it with some finely chopped chives for a little kick; you won’t regret it.
Recipe Card
4.73 from 109 votes
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creamy cajun linguine
Author sara rose : a flavor journal.
Course Main Course
Cuisine American
Servings 2 people
a spicy, creamy linguine recipe for two.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Ingredients
- 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
Instructions
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.
Notes
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!
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 21g | Fat: 28g | Cholesterol: 70mg | Sodium: 700mg | Potassium: 66.5mg | Fiber: 1g
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debw0329 sayslooks good but how much parmesan cheese (not listed in the recipe)
- a flavor journal says
Hi Deb! I am a little heavy-handed on salt and cheese, so I go for about 1/3 of a cup of freshly grated parmesan to start, then adjust based upon taste. I hope this helps you!!
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- a flavor journal says
Hi Deb! I am a little heavy-handed on salt and cheese, so I go for about 1/3 of a cup of freshly grated parmesan to start, then adjust based upon taste. I hope this helps you!!
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- Noa Tiatia says
what is half and half?
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- a flavor journal says
It’s a product in the States that is essentially half cream and half milk. You can just use all heavy cream, or substitute about a quarter cup of additional heavy cream and a quartet cup milk. As long as you achieve the creamy consistency, any option will work!
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- Tess says
is the wine necessary, or is there a substitute? my family is not a fan of dishes with wine
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- a flavor journal says
Hi Tess! Wine isn’t necessary. You can substitute it with chicken broth! I hope that works for you!
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- Gia Ginaldi Habetz says
Do not use Tony Chachere’s creole seasoning. It is way too salty for the amount it calls.
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- a flavor journal says
Hi Gia! Did you get a chance to try the recipe with just Cajun seasoning instead of the Creole?
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- Deb Arbo says
This looks great – I think I will try it with shrimp in it
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- a flavor journal says
You should definitely add shrimp, Deb! Let me know how you like it!
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- Brianna Vajda says
what cajun seasoning do you recommend?
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- a flavor journal says
Hi Brianna! I honestly just used a Cajun seasoning I picked up from the local farmer’s market – and it’s a pretty basic forumua. Look for a generic “Cajun” spice in the spice aisle at your local store. That is what I would recommend! I hope this helps!
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- sarah says
. McCormick’s Cajun Seasoning if you’re local grocery store has it!!! Makes the absolute best. All others have failed to compareReply
- sara a. says
I second this! McCormick’s does an AWESOME job!
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- Soraya Loukass says
how many servings does this make? 🙂
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- a flavor journal says
This recipe makes two servings with two ounces of pasta per serving. Feel free to double it if you’d like! I hope this helps! 🙂
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- sunset17 says
Is the 1 Tablespoon of garlic POWDER correct — it seems like a lot. I was thinking of substituting with fresh minced garlic. Thanks in advance!!
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- a flavor journal says
You are more than welcome to substitute the garlic powder for minced garlic! Or you could use one teaspoon of the powder to start, then increase the amount to your taste (if necessary). But fresh minced garlic is always a great alternative, too!
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- sunset17 says
Thanks!! I’m making this for dinner tonight along with grilled Andouille sausages and roasted asparagus.
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- sara a. says
That sounds amazing!! Let me know how everything turns out!!
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- Sarah says
Not sure when this recipe was posted, but I was looking for a spicy creamy pasta recipe and happened upon your blog. Ever since I cooked this for my boyfriend, it’s our “go to” special meal. Also made it for my family, now my sister cooks it with her husband. It’s absolutely the best… and I also double the parmesan bc it’s my fav lol…. and add a bunch of pepper and green onions at the end to serve. Even better left over the next day! thank you for this
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- sara a. says
Thank you SO much, Sarah!! You’ve absolutely made my week. And girl, I am so with you — Parmesan is the BEST. And pepper and green onion are also where it’s at!! Seriously thank you for taking the time to leave such an awesome comment. It means so much to me! 🙌🏼
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- Mel says
This… is… amazing! I added roast chicken and red peppers. Definitely a new favourite Friday treat in this house. Thank you xReply
- sara a. says
Thank you so much for the wonderful comment, Mel! Roasted chicken and red peppers are a PERFECT addition to cajun linguine! I’m so glad you enjoy it, and I love that it’s a new Friday fave for you! <3 Thank you again!
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- Kat says
I’ve saved your recipe. I am going to try it soon, looks so delish!
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- sara a. says
Thank you, Kat!! You’ll have to let me know what you think after you try it! It’s one of our favorites, and a lot of people love adding shrimp, chicken, or even sausage to it if you’re a meat eater! If not, it’s so good on its own!!
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- Emily says
I’ve been making this for a while now. My partner and I love it! I finally had to add it to my recipe book. I usually use closer to a half a box (8oz) of pasta and increase the sauce quantity. Yum.Reply
- sara a. says
I’m so glad you love it, Emily!! Making more of it is definitely a good idea … I know a serving of pasta is supposed to be 2 ounces, but it seriously is never enough for me, lol. Thank you SO much for taking the time to rate it and comment, and I’m seriously so thrilled to be a part of your recipe book!! Thank you!!
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- Libby says
Let me tell you, this recipe has been my go-to comfort food recipe for impressing friends, roommates, prospective significant others, EVERYONE. For years now. My college roommate and her boyfriend still talk about how amazing this pasta is. Perfectly creamy and absolutely DIVINE! Thank you for giving me a recipe that I will most definitely be passing off as a family recipe when I’m 80, cooking for my grandchildren.Reply
- sara a. says
Libby this is the BEST comment / compliment EVER! Thank you so, so much – and I’m so excited for you to continue enjoying this pasta for so many years to come!!
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- Yolanda Hinton says
👍Reply
- sara a. says
❤️❤️
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- Joe says
Made 5his last night for a Saturday treat with a Caesar salad. Delicious and just the right amount. So easy yet so wonderful. A keeperReply
- sara a. says
I’m so glad you enjoyed it, Joe! That sounds like a perfect Saturday night dinner. 😍
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- Paula Sistrunk says
Bet this would also be good with some shrimp added to it.
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- sara a. says
It’s great with shrimp!
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- Gail says
What is half and half please x
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- Sara says
Equal parts heavy cream and whole milk.
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- CKinKC says
Made this tonight and served with blackened wild salmon. This pasta is so divine and paired perfectly. Yummy!!! I’m glad I made extra. 😘Reply
- Sara says
Ohhh blackened salmon sounds like the perfect addition!! 😍 I’m so glad you liked it!!
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4.73 from 109 votes (102 ratings without comment)
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