Maple Leaf Canadian and Family Owned



Creamy Cajun Linguini & Fried Shrimp


Creamy Cajun Linguini with Fried Shrimp Recipe


A simple cream sauce is accented with bold Creole flavors to toss with cooked pasta and topped with crispy golden shrimp for a hearty and satisfying pasta dish that’s perfect for any menu.


Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Serves: 12




Cajun Cream Sauce:

1/2 cup (4 oz) butter

1 cup (5 oz) finely chopped shallots

1/3 cup (1.3 oz) Cajun seasoning blend

1/4 cup (2.1 oz) finely chopped garlic

1/2 cup (2.8 oz) all-purpose flour

4 cups (32 oz) chicken broth

3 cups Stoney Tomato Diced NSA

2 cups (16 oz) 35% whipping cream

1 tbsp (1.2 oz) salt

1 tbsp (0.6 oz) pepper

4 bay leaves

2 cups (6.6 oz) shredded Parmesan cheese



3 lb dry linguine

1 1/2 cups (2.7 oz) finely chopped fresh parsley

60 shrimp breaded, 16 – 20 BFLY FZ, prepared according to package directions

3/4 cup (2.1 oz) thinly sliced green onions





1. Cajun Cream Sauce: Melt butter in large saucepan over medium-high heat; cook shallots until softened. Add seasoning and garlic; cook until fragrant. Stir in flour; cook for about 2 minutes or until browned. Whisk in broth, a splash a time, until smooth. Add tomatoes, cream, salt, pepper and bay leaves. Bring to boil and reduce heat.


2. Simmer for about 20 minutes or until thickened and flavorful; discard bay leaves. Remove from heat. Whisk in cheese, a handful at a time, until melted. Let cool completely. Can be covered tightly and refrigerated for up to 3 days.


3. Assembly (To Order, 1 portion): Cook 3 oz linguine until al dente. Heat 3/4 cup sauce until bubbling. Add cooked pasta and 2 tbsp parsley. Toss until heated through and well coated. Transfer to plate. Top with 5 cooked shrimp. Garnish with 1 tbsp green onions. 




  • Alternatively, use a prepared cream sauce instead of the flour, stock, cream, salt, pepper and cheese.

  • Add thinly sliced collard greens or Swiss chard when warming the sauce before adding the pasta.

  • Substitute spaghetti, penne or rigatoni for the linguine. 



Nutrition Facts

Per 1/12 of recipe


Calories 1180

Fat 60g

Saturated Fat 21g

Trans Fat 1g

Cholesterol 150mg

Sodium 2640mg

Carbohydrate 124g

Fibre 8g

Sugars 10g

Protein 36g


Made in partnership with:


King and Prince Seafood logo and Stoney Creek Tomatoes Logo


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