Zesty Cajun Shrimp Linguine with a Malaysian Twist

Zesty Cajun Shrimp Linguine with a Malaysian Twist

Looking for a recipe that brings the heat and flavour without overcomplicating your night? This Zesty Cajun Shrimp Linguine checks all the boxes. It’s bold, buttery, citrusy, and made with real-deal local Malaysian flavour thanks to Kesidang Kitchen’s traditional seasoning blends.

The prep is simple. You’ve got juicy shrimp tossed in smoky Cajun spice, a quick lemon-garlic butter sauce, and pasta that ties it all together. The result? A spicy, savoury pasta dish that’s satisfying, full of character, and honestly a bit addictive.

Why it works:

The Cajun seasoning from Kesidang Kitchen does a lot of the heavy lifting here. It’s not just heat—it’s depth, with smoky and savoury layers that make the shrimp taste amazing. The chili flakes bring the right kind of fire without overwhelming the dish, and the lemon cuts through the richness in all the right ways.

Using traditional homemade seasoning blends means you don’t have to measure out ten different spices. It’s all there, blended with care, using local ingredients that bring real Malaysian flavour to your kitchen.

This Zesty Cajun Shrimp Linguine is straightforward, satisfying, and full of flavour. Once you’ve made it, you’ll probably start keeping packets of Kesidang seasoning on standby—just in case pasta night rolls around again soon.

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Product Use In This Recipe

Ingredients

Shrimp seasoning:

• 16 medium shrimp, peeled and deveined

• 2 tbsp Kesidang Cajun seasoning

• 2 tsp paprika

• 2–3 tbsp olive oil

Pasta:

• 340g cooked linguine (or any pasta you like)

Lemon sauce:

• 1 shallot or small onion, diced

• 12 garlic cloves, minced

• 5 tbsp melted butter

• 1 tsp salt and white/black pepper

• 2 tsp Kesidang Chili Flakes

• Zest of 1 lemon

• Juice of half a lemon

• 1/4 cup chopped flat-leaf parsley

Cooking Instruction

Start by seasoning your shrimp. Mix them with Kesidang Kitchen’s Cajun seasoning, paprika, and a bit of olive oil, then set them aside for 15 minutes to soak in all that flavour.

While the shrimp are marinating, cook your pasta in salted water. Add a splash of oil to keep things from sticking, and save about half a cup of the pasta water before draining—it’ll help with the sauce later.

Heat up your pan with some olive oil and give the shrimp a quick sear—just a minute on each side until they’re pink and slightly charred. Take them out and set them aside.

In the same pan, lower the heat and sauté your diced shallot and garlic until soft and fragrant. If the pan’s looking dry, add a touch more oil.

Now for the good stuff—sprinkle in Kesidang Chili Flakes, lemon zest, and squeeze in that lemon juice. Slowly stir in the melted butter, and season with salt and pepper. The sauce should be glossy and smell amazing at this point.

Add the pasta straight into the pan, along with the shrimp, parsley, and a bit of that reserved pasta water. Toss everything until the sauce coats the pasta nicely. If you like it saucier, add a little more water.

Top it off with some extra parsley, and that’s it. You’ve got a spicy, buttery bowl of pasta that tastes like it came from a restaurant.

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