Cajun Garlic Butter Shrimp Linguine in Creamy Four Cheese Sauce

Instructions

step 1 Cook linguine according to package instructions until al dente, then drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat.
step 3 Season shrimp with Cajun seasoning, paprika, salt, black pepper, and red pepper flakes.
step 4 Add shrimp to the skillet and cook for 2–3 minutes per side until pink and slightly charred.
step 5 Add butter and minced garlic, cooking for 1–2 minutes until fragrant.
step 6 Stir in lemon juice and parsley, then remove shrimp from heat and set aside.
step 7 In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
step 8 Pour in heavy cream and bring to a gentle simmer.
step 9 Stir in mozzarella, Parmesan, cheddar, and Monterey Jack cheese until melted and smooth.
step 10 Season with salt, black pepper, garlic powder, and smoked paprika.
step 11 Add spinach and sun-dried tomatoes, cooking until spinach wilts.
step 12 Add cooked linguine to the sauce and toss until fully coated.
step 13 Plate the creamy linguine and top with Cajun garlic butter shrimp.
step 14 Garnish with additional parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain the sauce’s creamy consistency. Avoid overcooking the shrimp when reheating to keep them tender.