Creamy Garlic Parmesan Shrimp Rigatoni with Cajun Butter Sauce

Cajun spice blend

• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp cayenne pepper, reduce for milder heat
• 1½ tsp kosher salt
• 1 tsp black pepper

Rigatoni

• 1 lb (450 g) rigatoni, dry
• 1 tbsp kosher salt, for the pasta water

Seared Cajun shrimp

• 1½ lb (680 g) large shrimp (21 to 25 per lb), peeled and deveined, tails removed, patted very dry
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Creamy garlic parmesan Cajun sauce

• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 tbsp all-purpose flour
• ½ cup (120 ml) low-sodium chicken broth
• 2 cups (480 ml) heavy cream
• 1 cup (100 g) freshly grated Parmesan
• ½ cup (120 ml) reserved pasta water, from the pot, before draining

To finish

• 3 tbsp finely chopped fresh parsley, for sprinkling

1. Mix the Cajun blendStir the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt and pepper together in a small bowl. Divide it in half. One half is for the shrimp and the other half goes into the sauce.A rust-red spice blend, split into two equal piles.
2. Boil the rigatoniBring a large pot of water to a rolling boil and add the 1 tbsp salt. Cook the rigatoni for 11 minutes, about 1 minute less than the package time, so it stays slightly firm. Scoop out ½ cup of the pasta water, then drain.Rigatoni with a firm bite that finishes cooking in the sauce.⏱ 11 min timer, rigatoni
3. Sear the shrimpToss the dried shrimp with half of the Cajun blend. Heat the olive oil and 1 tbsp butter in a large, heavy skillet over high heat until just smoking. Sear the shrimp in a single layer, in two batches, for about 2 minutes per side, until deep orange with charred spots and just opaque. Move them to a plate.Plump, curled shrimp with dark charred patches and a deep orange spice crust, as in the photo.⏱ 2 min timer, per side
4. Make the creamy Cajun parmesan sauceLower the heat to medium and melt the 3 tbsp butter in the same skillet, scraping up the browned bits. Cook the garlic for 30 seconds, then whisk in the flour for 1 minute. Whisk in the broth, then the cream and the rest of the Cajun blend. Simmer for about 4 minutes, until it coats the back of a spoon. Take the pan off the heat and stir in the Parmesan until smooth.A thick, silky, pale orange sauce that coats the back of a spoon.⏱ 4 min timer, simmer sauce
5. Toss the pasta in the sauceAdd the drained rigatoni to the sauce and toss over low heat for 1 to 2 minutes. Add the reserved pasta water a splash at a time until the sauce clings to the tubes and looks glossy.Rigatoni tubes coated in a smooth sauce, with some sauce pooling in the centers.
6. Plate and servePile the rigatoni on a large platter or on bowls, mound the shrimp on one side, and sprinkle everything with the parsley. Serve immediately while the sauce is silky.Creamy orange-tinged rigatoni with a heap of charred shrimp beside it, covered in fresh green parsley.

• Pat the shrimp very dry. Dry shrimp sear and char, while wet shrimp steam and turn pale and rubbery.
• Get the pan hot. The shrimp need only 2 minutes per side. They are done when they curl into a loose C, and a tight O means overcooked.
• Sear in two batches. A crowded pan drops in temperature, and the shrimp release water instead of browning.
• Salt the pasta water well. It is the only chance to season the pasta itself.
• Undercook the rigatoni by a minute. It finishes in the sauce and won’t turn soft.
• Take the sauce off the heat before adding the Parmesan. Hot sauce can make the cheese clump or turn grainy. Grate it fresh for a smooth sauce.
• Use the pasta water. Its starch helps the sauce cling and brings it back if it tightens as it sits.
• Adjust the heat: use ½ tsp cayenne for medium heat, and ¼ tsp for mild. Add more at the table for extra kick.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. Cook the shrimp in extra batches, so the pan is never crowded.

Nutrition is an estimate per serving. Contains shellfish, dairy and wheat.

Easy swaps

Pasta: penne, ziti or cavatappi work in place of rigatoni. Use the same weight.

Seafood: use scallops or chicken bites, seared with the same blend. Cook chicken to 165°F (74°C).

Spice blend: use 2 tbsp of a store-bought Cajun seasoning in place of the homemade blend. Taste it first, because brands differ in salt.

Cream: half-and-half works, but simmer it a little longer and expect a thinner sauce.

Extra veg: stir in baby spinach or sautéed bell pepper right before serving.

Dairy-free: use olive oil in place of the butter, full-fat coconut milk in place of the cream and skip the Parmesan. The flavor will differ from the photo.

Make ahead: mix the Cajun blend up to a month ahead, and peel the shrimp the day before.

Storage and reheating

Fridge: keep the pasta and shrimp in separate airtight containers for up to 2 days.

Reheat: warm the pasta gently in a skillet over low heat with a splash of cream or milk, stirring until creamy again. Warm the shrimp for 30 seconds, since they overcook easily.

Freezer: not recommended, because the cream sauce can separate.