CREAMY CAJUN LINGUINE : A SMALL BATCH RECIPE FOR TWO.
Tuesday 20 November 2018
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CREAMY CAJUN LINGUINE : A SMALL BATCH RECIPE FOR TWO.
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.
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.
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!
Ingredients
- 4 oz. linguine, cooked in boiling salt water
- 2 Tbsp. butter
- 1 Tbsp. garlic powder
- 1 Tbsp. shallot, minced
- 1 Tbsp. Cajun seasonings
- 1/4 cup white wine
- 1 Tbsp. lemon juice, fresh squeezed
- 1/3 cup heavy cream
- 1/3 cup half and half
- 1/4 cup freshly grated parmesan
- freshly cracked black pepper and salt, 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 salt and 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, use1/2 cup each of half and half and heavy cream, rather than 1/3 cup.