Description
A flavorful Cajun Salmon Rigatoni recipe combining tender rigatoni pasta with perfectly seared Cajun-seasoned salmon, creamy Parmesan sauce, and sautéed peppers for a spicy, comforting main dish.
Ingredients
Scale
Pasta and Protein
- 8 ounces rigatoni pasta
- 2 salmon fillets (skin removed, about 6 oz each)
- 1 tablespoon Cajun seasoning
Vegetables and Aromatics
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
Sauces and Seasonings
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish (Optional)
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta and set it aside, keeping it warm.
- Season Salmon: Pat dry the salmon fillets and evenly season both sides with Cajun seasoning to infuse them with bold spice flavor.
- Sear Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the salmon fillets in the skillet and cook for 3 to 4 minutes per side until golden and cooked through. Remove the salmon from the pan and set aside.
- Sauté Aromatics and Peppers: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté minced garlic and diced onion for 2 to 3 minutes until fragrant. Add the sliced red and yellow bell peppers and cook for 4 to 5 minutes until they become tender yet slightly crisp.
- Make Creamy Sauce: Stir in the heavy cream, chicken or vegetable broth, paprika, salt, and pepper. Bring the mixture to a gentle simmer. Mix in the grated Parmesan cheese and stir until the sauce is creamy and the cheese has melted completely.
- Add Salmon and Pasta: Flake the cooked salmon into large chunks and gently fold them into the creamy sauce. Then add the cooked rigatoni pasta and toss everything together until the pasta is fully coated and heated through.
- Serve: Plate the Cajun Salmon Rigatoni warm, garnished with chopped parsley and additional Parmesan cheese if desired for extra flavor and presentation.
Notes
- For a spicier kick, add red pepper flakes or increase the amount of Cajun seasoning used on the salmon.
- Substitute half-and-half for heavy cream to create a lighter sauce option without sacrificing creaminess.
- Use vegetable broth for a pescatarian-friendly version or chicken broth for a richer flavor profile.
- Salmon can be grilled instead of seared for a smoky taste variation.
