Southern Creamy Bow Tie Shrimp

This Southern Creamy Bow Tie with Shrimp recipe brings together tender pasta and plump shrimp in a rich, Cajun-spiced cream sauce that will transport you straight to New Orleans. The dish strikes that perfect balance between elegant and comforting, making ordinary weeknight dinners feel special without hours in the kitchen.

I first made this dish when entertaining friends who love seafood but were skeptical about my Southern cooking skills. The empty plates and recipe requests that followed have made this my go-to impressive yet effortless dinner party staple.

Ingredients

• Bow tie pasta: the playful shape catches all the delicious sauce in its crevices
• Large shrimp: adds sweet seafood flavor and substantial protein
• Cajun seasoning: the soul of the dish look for blends with paprika garlic onion and herbs
• Butter: creates richness and a velvety texture in the sauce
• Olive oil: has a higher smoke point than butter perfect for searing shrimp
• Garlic: fresh minced cloves provide aromatic depth that bottled versions cant match
• Heavy cream: the luxurious base for the sauce dont substitute with half and half
• Parmesan cheese: adds nutty depth and helps thicken the sauce use freshly grated
• Chicken broth: deglazes the pan capturing all the flavor from cooking the shrimp
• Smoked paprika: adds subtle smoky complexity that enhances the Cajun flavors

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil then add a generous tablespoon of salt. The water should taste like the ocean. Add the bow tie pasta and cook until just al dente usually 1 minute less than package directions since it will continue cooking in the sauce. Reserve a cup of pasta water before draining which can help thin the sauce if needed later.

Season the Shrimp:

Pat the shrimp completely dry with paper towels to ensure proper searing. Toss thoroughly with Cajun seasoning making sure each piece is evenly coated. The seasoning creates a flavorful crust that seals in the moisture of the shrimp.

Sear the Shrimp:

Heat a large skillet until very hot then add olive oil. Place the shrimp in a single layer without overcrowding the pan which would cause them to steam rather than sear. Cook until they develop a golden crust and just turn pink about 2 minutes per side. Remove immediately to prevent overcooking as they'll return to the sauce later.

Create the Flavor Base:

Using the same unwashed skillet melt the butter over medium heat capturing all the shrimp flavors left behind. Add the minced garlic and cook until fragrant but not browned about 60 seconds. The sizzling garlic releases essential oils that form the aromatic foundation of the sauce.

Develop the Sauce:

Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. This deglazed mixture contains concentrated flavor. Let it reduce by half which intensifies the taste and creates space for the cream to be added.

Enrich the Sauce:

Pour in the heavy cream and bring to a gentle simmer not a boil which could cause separation. Add the grated Parmesan in small batches stirring continuously until completely melted. Sprinkle in the smoked paprika and adjust seasoning with salt and black pepper tasting as you go.

Combine Components:

Return the shrimp to the pan along with any accumulated juices. Add the drained pasta and gently toss until everything is evenly coated in the creamy sauce. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency.

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My absolute favorite part of this recipe is watching people take their first bite. The combination of tender shrimp and that velvety sauce with its subtle Cajun heat never fails to elicit a moment of silent appreciation before the inevitable question "Can I get the recipe?"

Make Ahead Options

This dish is best enjoyed fresh but you can prep components ahead of time to streamline the cooking process. Clean and season the shrimp up to 8 hours in advance keeping them refrigerated. The sauce can be made earlier in the day and gently reheated while you cook the pasta just before serving. Add a splash of cream when reheating if the sauce has thickened too much in the refrigerator.

Perfect Pairings

The rich creamy nature of this pasta calls for contrast on the plate. A simple side salad with vinaigrette dressing cuts through the richness perfectly. For beverages a crisp Sauvignon Blanc or lightly hopped craft beer complements without overwhelming the delicate seafood flavors. Complete the meal with something light and bright for dessert like lemon sorbet or fresh berries with a touch of whipped cream.

Regional Variations

This recipe has roots in Cajun cuisine but takes liberties with the traditional approach. In authentic Cajun cooking the holy trinity of bell peppers celery and onions would likely make an appearance. Some Gulf Coast versions incorporate andouille sausage alongside the shrimp for a heartier dish. In the Carolinas you might find this made with local creek shrimp which are smaller but incredibly sweet providing a different but equally delicious experience.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute bow tie pasta with any short pasta like penne, fusilli, or rotini.

→ What can I use instead of Cajun seasoning?

If you don't have Cajun seasoning, you can use a mix of smoked paprika, garlic powder, onion powder, cayenne, and dried oregano.

→ Can I make this dish ahead of time?

The dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth.

→ What protein alternatives work for this dish?

You can use chicken, sausage, or tofu for a variation. Adjust the cooking time as needed for the protein you choose.

→ How do I adjust the spice level?

To make it less spicy, reduce the Cajun seasoning or skip the smoked paprika. For extra heat, add red pepper flakes.

→ Can I make this dairy-free?

Yes, substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.