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Created by Chef Remy
Plump Gulf shrimp kissed with homemade Cajun seasoning, swimming in a silky tomato cream sauce with the holy trinity, spooned over al dente penne, the kind of dish that makes Tuesday feel like a celebration.
Good shrimp pasta starts with one truth: you season in layers. That's the bayou way. You don't dump everything in at the end and hope for the best. You build flavor from the first moment the shrimp hit the pan.
At Lagniappe, this dish outsells everything else on the menu during the week. Folks come in tired from work, sit down at the bar, and this is what they order. It's fast, it's bold, and it reminds them why they love Louisiana cooking. The sauce comes together while the pasta boils. Twenty-five minutes from cold pan to full plate.
The secret is respecting each ingredient's moment. Season the shrimp before they cook. Let the holy trinity soften and sweeten in that spiced shrimp fat. Build your sauce with stock and cream and let it reduce until it coats a spoon. Then, and only then, everything comes together. My grandmother Evangeline used to say good food isn't complicated, it's just careful. She was right.
Quantity
1 pound
peeled and deveined
Quantity
1 pound
Quantity
2 tablespoons, divided
Quantity
4 tablespoons, divided
Quantity
2 tablespoons
Quantity
1 medium
diced
Quantity
1 large
diced
Quantity
2
diced
Quantity
4 cloves
minced
Quantity
1 cup
Quantity
1 can (14.5 ounces)
Quantity
1 cup
Quantity
1/2 cup
freshly grated, plus more for serving
Quantity
to taste
Quantity
for garnish
chopped
Quantity
for garnish
sliced
| Ingredient | Quantity |
|---|---|
| large Gulf shrimp (21-25 count)peeled and deveined | 1 pound |
| penne pasta | 1 pound |
| Cajun seasoning | 2 tablespoons, divided |
| unsalted butter | 4 tablespoons, divided |
| olive oil | 2 tablespoons |
| yellow oniondiced | 1 medium |
| bell pepperdiced | 1 large |
| celery stalksdiced | 2 |
| garlicminced | 4 cloves |
| chicken stock | 1 cup |
| fire-roasted diced tomatoes | 1 can (14.5 ounces) |
| heavy cream | 1 cup |
| Parmesan cheesefreshly grated, plus more for serving | 1/2 cup |
| kosher salt | to taste |
| fresh parsley (optional)chopped | for garnish |
| green onion tops (optional)sliced | for garnish |
Fill your largest pot with water and bring it to a rolling boil over high heat. Salt it generously until it tastes like the sea. This is the only chance you have to season the pasta itself. Drop in the penne and cook according to package directions, minus one minute. You want it just shy of done because it finishes in the sauce.
While the water heats, pat your shrimp completely dry with paper towels. Wet shrimp steam instead of sear, and we want color here. Toss the shrimp with one tablespoon of Cajun seasoning until every piece is coated. This is layer one. The spices bloom when they hit the hot fat and form a crust that locks in flavor.
Heat a large skillet over medium-high heat. Add the olive oil and two tablespoons of butter. When the butter foams and the foam begins to subside, add the shrimp in a single layer. Do not crowd them. Cook undisturbed for ninety seconds until the bottoms turn pink and develop golden spots. Flip and cook another sixty seconds. The shrimp should be just barely cooked through, still slightly translucent in the center. Transfer to a plate immediately. They will finish later.
Lower the heat to medium. Add the remaining two tablespoons of butter to the same skillet. When it melts, add the onion, bell pepper, and celery. This is the holy trinity, the foundation of Louisiana cooking. Season with the remaining tablespoon of Cajun seasoning. Stir occasionally and cook until the onions turn translucent and sweet, about five minutes. You should smell the spices waking up. Add the garlic and cook thirty seconds more until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Those bits are concentrated flavor. Add the fire-roasted tomatoes with their juices. Let everything simmer for three minutes until slightly reduced. Pour in the heavy cream and stir to combine. The sauce will turn a beautiful sunset orange. Let it simmer another two to three minutes until it thickens enough to coat the back of a spoon.
Drain the penne, reserving one cup of pasta water. Add the pasta directly to the skillet with the sauce. Toss to coat every piece. Add the Parmesan and toss again, the cheese will melt into the sauce and make it silky. If the sauce seems too thick, add pasta water a splash at a time until it flows nicely. Return the shrimp to the pan and toss gently just to warm through. Taste. Adjust salt if needed. The shrimp should be pink, curled, and tender.
Divide the pasta among warm bowls. Top each portion with extra Parmesan, chopped parsley, and sliced green onion tops. Serve immediately while the sauce is glossy and the shrimp are perfect. At Lagniappe, we always say: when the last bite is as good as the first, you've done it right. This dish delivers.
1 serving (about 520g)
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