Take a trip to the bayou, but never leave your kitchen. Baton Rouge Creamy Pasta takes the local flavors of the area and makes you feel right at home. You don’t have to be on Third Street to experience the impeccably unique taste of Cajun-seasoned, plump shrimp and al dente linguine teaming up in a creamy sauce to fill your hunger for great Cajun food. Even if you don’t cheer for LSU®, Baton Rouge Creamy Pasta is the team you need to be rooting for, because it’s the Big Easy of great Cajun cuisine. Ooo-weee!


  • 1 (16-ounce) box linguine
  • 1 tablespoon extra-virgin olive oil, plus more, to taste
  • 1 pound large shrimp, peeled and deveined
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine, such as pinot grigio or sauvignon blanc
  • 3/4 cup heavy cream
  • 1/2 cup parmesan cheese, plus more, to taste, for garnish
  • 1/4 cup parsley, freshly chopped


Step 1 –In a large pot of salted, boiling water, cook the linguine to al dente, according to the package directions.

Step 2 –Reserve 1 cup of the pasta water and drain the rest.

Step 3 –Drizzle the cooked linguine with the extra olive oil to prevent it from sticking to the pot.

Step 4 –In a large bowl, add the shrimp, the salt, the black pepper, and the Cajun seasoning and toss to combine.

Step 5 –In a large saucepan over medium heat, add the remaining 1 tablespoon of the olive oil.

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Step 6 –Add the seasoned shrimp to the heated olive oil and cook until they just turn pink, about 2 minutes.

Step 7 –Transfer the cooked shrimp to a plate and tent it with aluminum foil to keep them warm.

Step 8 –In the same saucepan over medium heat, melt the butter.

Step 9 –Add the flour to the melted butter and whisk to combine. Cook, stirring constantly, until it is slightly golden.

Step 10 –Add the white wine and the heavy cream to the butter-flour mixture and cook, whisking constantly to prevent lumps from forming, about 1 minute.

Step 11 –Add the reserved pasta water and 1/2 cup of the parmesan cheese to the sauce mixture and whisk to combine.

Step 12 –Add the cooked linguine to the sauce and toss to coat.

Step 13 –Add the cooked shrimp and the parsley to the linguine mixture and stir to combine.

Step 14 –Taste the linguine mixture and season with the salt and the black pepper, as needed. Stir to combine.

Step 15 –Serve the pasta garnished with the extra parmesan cheese.