Ingredients:

  • 1 pound (450g) Linguine or Fettuccine pasta
  • 1 tablespoon (15g) Kosher Salt (for boiling water)
  • 5 pounds (680g) Large Shrimp (16/20 count), peeled and deveined
  • 1 tablespoon (15ml) Olive Oil (divided)
  • 2 teaspoons High-quality Cajun Seasoning Blend
  • 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
  • 4 tablespoons (56g) Unsalted Butter (divided)
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 medium Green Bell Pepper, finely diced
  • 1 stalk Celery, finely diced
  • 6 cloves Garlic, minced
  • 1/2 cup (120ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120ml) Low-Sodium Chicken Stock
  • 1 tablespoon (15ml) Fresh Lemon Juice
  • 1 teaspoon (5ml) Worcestershire Sauce
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 2 tablespoons (28g) Unsalted Butter, chilled and cut into cubes
  • 1/4 cup (10g) Fresh Flat-leaf Parsley, chopped

Instructions:

  1. Prep Shrimp: Pat shrimp dry and toss in 1 teaspoon of Cajun seasoning.
  2. Start Pasta: Bring the salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente.
  3. Reserve Water: Before draining, reserve 1 cup (240ml) of the starchy pasta water. Drain the remaining pasta immediately and set aside.
  4. Sear Shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the large sauté pan over medium-high heat until shimmering. Add the seasoned shrimp in a single layer. Sear for 60–90 seconds per side until pink and opaque but not fully cooked. Remove shrimp and set aside.
  5. Sauté Trinity: Reduce heat to medium. Add the remaining 3 tablespoons of butter. Add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and translucent.
  6. Add Garlic: Add the minced garlic, dried thyme, and smoked paprika. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  7. Deglaze: Pour in the white wine, scraping up any delicious browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half (about 2 minutes).
  8. Add Liquids: Pour in the chicken stock, lemon juice, Worcestershire sauce, and the remaining Cajun seasoning. Simmer gently for 3–4 minutes until the sauce has thickened slightly.
  9. Emulsify: Remove the pan from the heat. Whisk in the cold cubes of butter one at a time. This emulsifies the sauce, giving it a rich, glossy sheen. Add about 1/4 cup (60ml) of the reserved pasta water to achieve desired sauce consistency.
  10. Combine and Serve: Return the shrimp and the drained linguine to the pan. Toss quickly to coat everything evenly. If the sauce is too thick, add more reserved pasta water, tablespoon by tablespoon.
  11. Garnish: Stir in the fresh chopped parsley. Serve immediately while hot.