Instructions
Step 1: Cook the linguine according to package instructions until al dente, then drain and set aside./n
Step 2: In a large skillet, heat olive oil over medium-high heat and add the shrimp./n
Step 3: Season shrimp with Cajun seasoning, smoked paprika, salt, and black pepper, then cook for 2–3 minutes per side until pink and slightly crispy. Remove and set aside./n
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic, sautéing until fragrant./n
Step 5: Pour in heavy cream and milk, stirring to combine, then bring to a gentle simmer./n
Step 6: Add Parmesan, mozzarella, cheddar, and cream cheese, stirring continuously until melted and smooth./n
Step 7: Sprinkle in Italian seasoning and adjust salt and pepper to taste./n
Step 8: Add the cooked linguine to the sauce and toss until fully coated./n
Step 9: Return the shrimp to the skillet and mix gently or place on top for serving./n
Step 10: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the shrimp from becoming rubbery.
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