Description
This Cajun Salmon Rigatoni is a bold and comforting pasta dish featuring blackened salmon, tender rigatoni, and a rich, creamy Parmesan sauce with a kick of Cajun spice. Perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
- 1 lb rigatoni pasta
- 4 (6 oz) salmon fillets
- 2 tablespoons Cajun seasoning
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Season both sides of salmon fillets with Cajun seasoning.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Sear salmon for 3-4 minutes per side until cooked through and crusted. Remove salmon and set aside.
- In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil and minced garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to scrape up any browned bits. Bring to a gentle simmer.
- Whisk in grated Parmesan cheese until melted and smooth. Season with red pepper flakes (if using), salt, and pepper to taste.
- Add cooked rigatoni to the sauce and toss to coat. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
- Flake seared salmon into large chunks and gently fold into the pasta.
- Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to 1/2 cup. Adjust Cajun seasoning to your spice preference.
Nutrition
- Calories: 720
- Sugar: 4g
- Fat: 38g
- Carbohydrates: 55g
- Protein: 42g