Here’s a Cajun Shrimp Scampi—buttery, garlicky, with a Louisiana kick 🌶️🍤
Ingredients (serves 3–4)
- 1 lb large shrimp, peeled & deveined
- 8 oz linguine or spaghetti
- 3 tbsp butter
- 2 tbsp olive oil
- 4–5 cloves garlic, minced
- 1½–2 tsp Cajun seasoning (to taste)
- ½ tsp smoked paprika (optional, extra depth)
- ¼ tsp red pepper flakes (optional)
- Juice of 1 lemon
- ½ cup chicken broth or white grape juice (non-alcoholic option)
- Salt & black pepper, to taste
- Fresh parsley, chopped
- Grated Parmesan (optional)
Instructions
- Cook the pasta
Boil pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain. - Season the shrimp
Toss shrimp with Cajun seasoning, smoked paprika, and a little pepper. - Sauté the shrimp
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Cook shrimp 1–2 minutes per side until pink. Remove and set aside. - Build the sauce
Lower heat to medium. Add remaining butter and garlic.
Sauté garlic ~30 seconds until fragrant.
Add broth and lemon juice, scraping up browned bits. Simmer 2–3 minutes. - Bring it together
Return shrimp to pan. Add pasta and toss.
Add pasta water a little at a time until glossy and saucy. - Finish & serve
Taste and adjust seasoning.
Garnish with parsley and (optional) Parmesan.
Tips & Variations
- Extra Cajun heat: Add a dash of hot sauce
- Creamy Cajun scampi: Stir in ¼–½ cup heavy cream at the end
- Low-carb: Serve over zucchini noodles
- Surf & turf: Add sliced smoked sausage
If you want, I can turn this into a one-pan dinner, make it extra spicy, or adapt it for butter-free cooking.
