This Cajun Shrimp Linguine is a flavor-packed meal that’s got your daily dose of veggies covered!
I don’t know about you guys, but I love a steak. A big, fat, juicy steak. And you know when I crave it most? Fridays during Lent! Is anyone else withe me?
But since I’m a rule follower, I sustain from eating meat on Fridays for the Lenten season. Any other Friday during the year, I wouldn’t have a problem not eating meat on a Friday, but when you tell me I can’t have it, I want it more. It’s like I’m a kid all over again!
So to keep my mind off the forbidden fruit, or meat, I make sure Friday night dinners are over the top delicious. And this Cajun Shrimp Linguine is just that!
What’s great about this dinner is that it’s packed with lots of healthy veggies, has loads of spicy and super bold flavor, and it’s not overly rich and heavy.
It’s got red, yellow and green peppers, fire roasted tomatoes, onion, and fresh baby spinach leaves. This dish has your daily dose of veggies covered!
The sauce is a mixture of chicken broth, white wine, and a bit of heavy cream. I add four teaspoons of Cajun seasoning, but if you like things spicier, by all means opt for more. My favorite Cajun seasoning is Tony Chachere’s Original Creole Seasoning, but if you have your own favorite feel free to use that. (This is not a sponsored post, I just happen to love Tony’s, so I thought I’d share what I enjoy!)
I like to serve mine over linguine, but any pasta will do. And when it’s not a Friday during Lent, you can change out the shrimp for chicken, and perhaps add some smoked sausage too. Enjoy!
- 1 lb. linguine
- 4 tsp. Cajun Spice Mix, I use Tony Chachere's Creole Spice Mix
- 1 1/2 lb. shrimp, shelled and deveined
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 medium yellow onion, chopped
- 1 medium red pepper, seeded and cut into thin strips
- 1 medium green pepper, seeded and cut into thin strips
- 1 medium yellow pepper, seeded and cut into thin strips
- 3 cloves garlic, minced
- 1 14 oz. can fire roasted diced tomatoes, drained
- 1/2 cup dry white wine
- 1 3/4 cups low sodium chicken broth
- 1 cup heavy cream
- 4 oz. baby spinach leaves
Cook pasta al dente according to package directions. Drain and set aside.
In a large bowl, combine shrimp with 2 teaspoons Cajun spice mix. Toss until well coated. Heat two tablespoons olive in a large skillet over medium-high heat. Add shrimp and cook two minutes per side, until the shrimp start to turn pink. Transfer to a plate.
Add 2 tablespoons butter to the skillet. Add the onions and the peppers. Cook for 7-8 minutes over medium-high heat until softened and lightly browned, stirring occasionally. Add the garlic and tomatoes and continue to cook for an additional 2 minutes.
Add the wine and chicken broth and simmer for 5 minutes. Reduce the heat to medium and slowly add the cream and the remaining 2 teaspoons of Cajun spice mix. Continue to cook until the sauce begins to thicken. Add the spinach leaves and the shrimp and cook until spinach is wilted, about 2 minutes.
Taste the sauce for spice level, adding more if desired. Season with salt and pepper to taste. Add the linguine and toss until well combined. Serve immediately.