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Spaghetti with Cajun Cream Sauce & Shrimp Recipe

Spaghetti with Cajun Cream Sauce and Shrimp
Maryse Chevriere

Spaghetti with Cajun Cream Sauce and Shrimp

This recipe is borrowed from my dear friend, a Louisiana native, and is a tribute to her love of "Cajun spices" (aka Tony Chachere's).

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  • 1 pint heavy cream, plus more as needed
  • 1 ½-2 cups grated Parmesan cheese
  • 1 pound spaghetti
  • 2-3 tablespoons Cajun spice blend, preferably Tony Chachere's
  • Black pepper, to taste
  • 6-8 fresh medium-sized shrimp, peeled and deveined


Add the cream to a large pan and simmer over medium-low heat. Let the cream thicken for 15-20 minutes, stirring occasionally and paying close attention that it does not start to boil.

Next add in the cheese and stir to make sure it's well integrated. And before we go any further, here's the thing about this recipe — it's not about precise measurements, you have to trust your judgement and know what you like in terms of taste. If you think it needs more cheese, go ahead and add more cheese (add more than you think you should). Sauce too thick? Loosen it up with a little cream. 

Meanwhile, cook the spaghetti in a pot of salted boiling water according to package instructions, about 8 minutes. Once the sauce has reached the desired cheesiness and thickness, add the Cajun spice blend and pepper, to taste, and stir. When the pasta is almost finished cooking, add in the shrimp and cook for about 3 minutes.

When it's ready, drain the pasta and add it to the pan with the sauce and shrimp. Toss to make sure the spaghetti is thoroughly coated. Serve and sprinkle with a little extra cheese.


Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.