Cajun Poached Shrimp Linguine

Cajun Poached Shrimp Linguine

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"Spicy Cajun flavours kick up this easy sauce, and cream adds smoothness to the heat of the dish. Look for smoked sausages where they sell bacon and other deli meats in the grocery store."
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20 m servings 429 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a bowl, toss shrimp and paprika together to coat; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Panfry sausage slices, for about 4 min or until golden brown; transfer to a plate.
  3. Wipe out skillet with paper towel. Whisk flour into cream and add water.
  4. Return skillet to medium-high heat and add cream mixture along with the garlic, thyme and cayenne pepper. Bring to a boil and add shrimp; simmer for about 4 min until shrimp are pink and firm. Return sausage to skillet and warm through.
  5. Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 min or until tender but firm. Drain well and add to skillet. Cook, stirring on low heat for about 2 min or until sauce coats pasta well.
  6. Serve in shallow soup bowls and sprinkle with green onion.


  • If the smoked sausages are spicy, reduce the cayenne pepper to 1/8 tsp (0.5 mL).
  • To keep the shrimp tender, maintain the cream mixture at a gentle simmer, adjusting the heat as necessary.



This recipe was awesome. Two days later I was still talking about it. The only change I made was I used penne instead of linguine, held the sauce very nicely. This is a definite remake.

Very easy and good! Might lighten up on the thyme and paprika, but I like the kick the dish has!

This was super easy and super tasty. We had some Nueske's smoked hot dogs so I used them, doubled the shrimp as well. Easy peasy.

I used evaporated milk instead and it tasted delucious, thanks for the recipe!

This was absoloutely delicious! I added some extra veggies and white wine. Was also heavy on paprika so it had a bit of a kick which we love. I used 2 chicken boulon cubes not the liquid.

Very easy, very good! :) I used Beddar Cheddars instead of smoked sausage and went easy on the paprika and cayenne. It makes a lovely sauce :)

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