Creamy Cajun Shrimp
Creamy Cajun Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 1/2 tablespoons of Cajun seasoning until evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min
- 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Sprinkle the all-purpose flour into the skillet and whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then slowly whisk in the heavy cream. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.
⏱️ 4 min
- 6
Stir in the grated Parmesan cheese, 1 teaspoon of Cajun seasoning, and smoked paprika. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy, about 2 minutes.
⏱️ 2 min
- 7
Season the sauce with salt and black pepper to taste. Return the cooked shrimp to the skillet and toss gently to coat them in the creamy sauce. Heat through for about 1 minute.
⏱️ 1 min
- 8
Garnish with fresh chopped parsley and serve immediately over rice, pasta, or with crusty bread.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Shrimp
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 1/2 tablespoons of Cajun seasoning until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 5 min - 3
Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Sprinkle the all-purpose flour into the skillet and whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then slowly whisk in the heavy cream. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.
⏱️ 4 min - 6
Stir in the grated Parmesan cheese, 1 teaspoon of Cajun seasoning, and smoked paprika. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy, about 2 minutes.
⏱️ 2 min - 7
Season the sauce with salt and black pepper to taste. Return the cooked shrimp to the skillet and toss gently to coat them in the creamy sauce. Heat through for about 1 minute.
⏱️ 1 min - 8
Garnish with fresh chopped parsley and serve immediately over rice, pasta, or with crusty bread.