Creamy Cajun Shrimp Pasta in the Pressure Cooker
Delight in this rich and flavorful creamy Cajun shrimp pasta made effortlessly in the pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 lb large shrimp peeled, deveined, tails off, patted dry
- 2 teaspoon Cajun seasoning store-bought or homemade
- 6 tablespoon extra-virgin olive oil divided
- to taste Kosher salt
- 1 small yellow onion chopped
- 1 red bell pepper seeds removed, chopped
- 4 cloves garlic minced
- 12 oz linguine cooked al dente
- 1 cup heavy cream
- 3 oz Parmesan cheese finely grated
- ½ cup fresh parsley finely chopped
- ½ cup chives thinly sliced
Instructions
Instructions
- Boil salted water in a big pot and cook linguine until al dente. Drain and set aside.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add shrimp seasoned with Cajun spice and cook until pink and opaque, 2-3 minutes per side. Set aside.
- In the same skillet, add 2 more tablespoons of oil. Stir in chopped onion and bell pepper. Sauté until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream, bring to a simmer, and reduce heat to low. Stir in Parmesan until sauce is smooth.
- Return shrimp to skillet, tossing them in the sauce.
- Add drained linguine and mix everything so all pasta is coated with sauce.
- Serve hot, sprinkling more Parmesan on top if desired and finish with chopped parsley and chives.
Notes
Serve this rich Cajun pasta hot and enjoy a spicy creamy meal packed with flavor. Store leftovers in an airtight container to maintain freshness.