Ingredients
For the Cajun shrimp
- 700 g large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
Homemade Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
For the pasta
- 400 g linguine pasta
- 4 liters water
- 2 tbsp salt
For the creamy sauce
- 3 tbsp butter
- 4 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Ralladura de 2 limones
- Juice of 1 large lemon
- 1/2 cup pasta cooking water
- Salt to taste
- Freshly ground black pepper
Para terminar
- 1/4 cup fresh chopped parsley
- More grated Parmesan
- Lemon slices
- Freshly ground black pepper
Procedure
1. Preparar los camarones
Daughters, before starting, check that the shrimp are completely clean.
If they have moisture, dry them with paper towels.
This step seems small but it is very important.
If the shrimp are wet:
They won't brown.
They release water.
They boil instead of caramelizing.
Prepare the Cajun seasoning
In a bowl, mix:
- Paprika
- Garlic powder
- Onion powder
- Pepper
- Oregano
- Thyme
- Cayenne
- Salt
Stir perfectly.
Add the shrimp.
Mix until completely covered.
Each shrimp should be well seasoned.
Cook the pasta correctly
Put a large pot with plenty of water.
When it boils, add the salt.
The water should taste slightly salty.
Add the pasta.
Stir it during the first minute to prevent it from sticking.
Cook until al dente.
Neither hard nor too soft.
CHEF'S TIP
Before straining it, save:
1 cup of cooking water
This water contains starch and is the secret for a creamy sauce de restaurante.
Drain the pasta.
Do not rinse it.
4. Cook the shrimp
Heat a large skillet.
Add oil and butter.
When the butter starts to foam, add the shrimp.
Distribute them in a single layer.
Do not crowd them.
Leave them undisturbed for 2 minutes.
Here that spectacular crust forms.
Flip.
Cook 1 more minute.
When they are pink and lightly golden, remove them.
Do not continue cooking them.
Overcooked shrimp become rubbery.
Reserve.
Start the sauce
In the same skillet where we cooked the shrimp are all the flavors.
Do not wash it.
There is the gold.
Add:
- Butter
- Shallot
Cook for about 3 minutes.
The shallot should be soft and slightly transparent.
Add the garlic.
Cook for only 30 seconds.
We don't want burnt garlic.
Build the sauce
Incorporate:
- Crema
- Leche
Mix constantly.
When it starts to heat up, add:
- Lemon zest
The zest has a lot of aroma.
It adds flavor without making the sauce acidic.
Let it cook for 3 minutes.
The Parmesan
Now add the Parmesan little by little.
Never add it all at once.
Incorporate a handful.
Mix.
Another handful.
Mix.
This way you will get a silky sauce.
Not a lumpy sauce.
Adjust texture
If the sauce is too thick:
Add cooking water little by little.
Half a cup is usually enough.
The sauce should coat the spoon.
It should not look like soup.
Nor should it look like paste.
The touch of lemon
Add the lemon juice.
Little by little.
Taste.
The lemon should feel fresh.
Not dominant.
The star is still the Parmesan.
Integrate the pasta
Add the pasta directly to the skillet.
With tongs, start to toss it.
Each strand should be covered by the sauce.
Take your time.
This is where it gets a restaurant appearance.
Return the shrimp
Incorporate the shrimp again.
Add any juice they have released.
That is pure flavor.
Mix gently.
Turn off the heat.
Gourmet finish
Add:
- Fresh parsley
- More Parmesan
- Freshly ground pepper
Mix lightly.
How to plate so it looks like a restaurant dish
With tongs, form a pasta nest.
Place it in the center of the plate.
Arrange the shrimp on top.
Add:
- More Parmesan
- Fresh parsley
- Lemon zest
- A lemon slice
Did you dare to try this pasta? Let me know in the comments if you used large shrimp and how much lemon you added.
