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Cajun Shrimp Pasta

servings: 4
Cajun Shrimp Pasta

prep time


total time





Cajun Shrimp Pasta

servings: 4
  • 1 lb. shrimp (16-20 per pound)
  • 1 lb. linguini
  • 1 pint grape tomato, cut in half
  • 6 cloves of garlic, sliced
  • 2 zucchini, shoe-stringed
  • 1 tsp. of Aleppo pepper (optional)
  • 1 Tbsp. blackened seasoning
  • ¼ bunch parsley (chopped)
  • 1 Tbsp. and ½ cup Kosher salt, divided
  • 2 cups Hood® Heavy Cream
  • ½ tsp. ground black pepper
  • ½ cup extra virgin olive oil (divided in half)

Boil one gallon of water, add ½ cup of salt. Cook pasta to al dente and drain. While the pasta is still very hot, place it back in the pot and add zucchini, ¼ cup olive oil, parsley and black pepper.

Dry the shrimp and season with salt and a generous sprinkling of blackened seasoning (and optional Aleppo pepper). Heat a large sauté pan with ¼ cup of olive oil until it is very hot (will show a light smoke) then add seasoned shrimp to the pan for 30 seconds to give a light sear.

Then add sliced garlic and sauté for one minute. Add tomatoes and cook for one minute, stirring constantly, then add Hood® Heavy Cream and reduce by half. Once reduced, add the shrimp and cream mixture to the pasta, stir and serve immediately.


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