Artificial Delights

Creamy Garlic Parmesan Linguine with Roasted Tomatoes

Pasta & Noodles

Indulge in the creamy goodness of this delectable Creamy Garlic Parmesan Linguine with Roasted Tomatoes. Al dente linguine is coated in a velvety sauce made with garlic, Parmesan cheese, and a touch of cream. Topped with roasted tomatoes for a burst of sweetness, this dish is a perfect balance of flavors and textures that will satisfy your pasta cravings.


  • 8 ounces linguine pasta
  • 1 pint cherry tomatoes
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Olive oil for roasting tomatoes


Preheat a cast-iron skillet or a heavy-bottomed skillet over medium-high heat.
Pat dry the catfish fillets with paper towels and season both sides generously wiPlace the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
Roast the tomatoes in the preheated oven for about 15-20 minutes until they are slightly blistered and softened.
Cook the linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir to combine.
Add the grated Parmesan cheese to the skillet and continue stirring until the cheese is melted and the sauce is smooth and creamy.
Season the sauce with salt and pepper to taste.
Add the cooked linguine to the skillet and toss well to coat the pasta with the creamy sauce.
Remove from heat and garnish with roasted tomatoes and chopped parsley.
Serve the Creamy Garlic Parmesan Linguine with Roasted Tomatoes immediately, accompanied by a sprinkle of additional grated Parmesan cheese, if the Cajun seasoning blend.

Add enough vegetable oil to the preheated skillet to lightly coat the bottom.
Carefully place the seasoned catfish fillets in the skillet and cook for about 3-4 minutes per side, or until the fish is cooked through and the spices create a dark and crispy crust.
While the catfish is cooking, prepare the Creole remoulade sauce. In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped parsley, chopped green onions, and capers. Stir well to combine.
Season the remoulade sauce with salt and pepper to taste.
Once the catfish is cooked, remove from the skillet and let it rest for a few minutes.
Serve the Cajun blackened catfish fillets with a dollop of Creole remoulade sauce on top or on the side.
Garnish with additional chopped parsley and green onions if desired.
Enjoy the spicy and flavorful Cajun catfish with the creamy and tangy Creole remoulade sauce.

Creamy Garlic Parmesan Linguine with Roasted Tomatoes is a pasta lover’s dream. Silky linguine is enveloped in a luxurious garlic Parmesan cream sauce, topped with roasted tomatoes for a burst of flavor. This dish is pure comfort in every bite.