Creamy Salmon Cajun Rasta Pasta
Dive into a bowl of bliss with our Creamy Salmon Cajun Rasta Pasta! This mouthwatering dish combines succulent salmon and juicy shrimp, all enveloped in a rich, spicy cream sauce that dances with Cajun zest. With a splash of vibrant bell peppers and a sprinkle of fresh herbs, this pasta is a flavor-packed adventure you won't want to miss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Chopped bell pepper (any color)
- fresh lemon juice
- Old Bay, Cajun seasoning, lemon pepper, onion powder, garlic powder, minced or chopped garlic
- Italian seasoning, basil, and minced garlic
- Cajun seasoning, Italian seasoning, basil & oregano
- Small handful of spinach
🥩Meat & Seafood(3)
- 2 lb fresh salmon fillet (907 g)
- Cajun Holler green onion & mustard seed sausage
- Jumbo white raw shrimp (fresh, not frozen — clean thoroughly)
🥛Dairy & Eggs(4)
- Unsalted butter
- Hand-grated Parmesan cheese (or your favorite cheese)optionalyour favorite cheese
- Grated Parmesan sprinkled on top before serving
- Heavy whipping cream
🫙Pantry Staples(2)
- Seafood broth
- Mini farfalle + linguine mixed
🍯Sauces & Condiments(1)
- Spicy harissa dried chili paste
📦Other(1)
- 1 bouillon cube
👨🍳 Instructions
- 1
Boil pasta and add 1 bouillon cube to the water for extra flavor.
- 2
Slice and cook the Cajun sausage in a pan until browned to your liking.
- 3
Season the shrimp with Old Bay, Cajun seasoning, lemon pepper, onion powder, garlic powder, and minced garlic. Cook in a pan with unsalted butter or avocado oil until pink and slightly golden.
- 4
Season the salmon fillet with fresh lemon juice, Cajun seasoning, Old Bay, lemon pepper, onion powder, garlic powder, Italian seasoning, basil, and minced garlic. Sear salmon on both sides until cooked through and golden.
- 5
Add chopped bell pepper to the mix.
- 6
In another pan, combine unsalted butter, heavy whipping cream, seafood broth, spicy harissa dried chili paste, Cajun seasoning, Italian seasoning, basil & oregano, and hand-grated Parmesan cheese. Stir in a small handful of spinach.
- 7
Mix everything together with your cooked pasta.
- 8
Top with extra Parmesan or parsley for a creamy, bold finish.
💡 Pro Tips
- ✓Add the bouillon cube to boiling water 30 seconds before adding pasta so it fully dissolves and distributes evenly, preventing salty pockets that can overpower the seafood.timing30 seconds
- ✓Sear salmon at 400°F surface temperature (medium-high heat) for exactly 3-4 minutes per side to create Maillard browning while keeping the center at 145°F internal temperature.technique400°F surface, 145°F internal
- ✓Heat your heavy cream to 160°F before adding Parmesan cheese to prevent the proteins from seizing and creating a grainy sauce instead of smooth emulsion.technique160°F
- ✓Reserve 1 cup of starchy pasta water before draining because the starches help bind the cream sauce to pasta and prevent separation when tossing.technique1 cup
- ✓Add spinach during the last 30 seconds of sauce preparation so it wilts without releasing excess water that would thin your cream base.timing30 seconds
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