Step by step

Method

4 steps

1. 1

   Start salted pasta water for 12 oz linguine or penne. Pat 1 pound large shrimp dry; toss with 1 tablespoon Cajun seasoning. Slice 1 small onion and 1 bell pepper; mince 3–4 garlic cloves.

2. 2

   Heat 1–2 tablespoons butter or oil in a wide skillet over medium-high. Cook shrimp 1–2 minutes per side until pink and just opaque — don't overcook. Scoop them out onto a plate.

3. 3

   In the same pan, soften onion and pepper 4–5 minutes; add garlic 30 seconds. Stir in ½ cup crushed tomatoes or a spoon of tomato paste + splash of stock, then ½–¾ cup cream (or more stock for a lighter sauce). Simmer 2–3 minutes until slightly thick. Taste for Cajun heat and salt.

4. 4

   Boil pasta until al dente; drain, saving pasta water. Toss pasta and shrimp into the sauce with a splash of pasta water and a squeeze of lemon. Finish with parsley or scallions. You want juicy Cajun shrimp tangled in spicy, silky pasta — not rubbery shrimp in a watery tomato cream.