Cajun Shrimp Pasta
Yield: 4 servings
This smoky-spicy dish folds juicy shrimp and tender pasta into a creamy sauce that's rich with tomato flavor. The Cajun spice mix infuses every bite with a kick of irresistible earthy heat!
Ingredients
Cajun Spice Mix
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
Cajun Shrimp Pasta
- 1 pound uncooked Penne pasta
- 3 tablespoons olive oil, divided
- 1 pound large fresh shrimp with tails on, peeled and deveined
- 1 tablespoon Cajun Spice Mix
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 4 large cloves garlic, minced
- ¼ cup tomato paste
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1½ cups heavy cream
- ½ cup finely grated Parmesan cheese (grate it fresh off the block, for the best creamy texture)
- finely chopped fresh basil leaves, for garnish
- finely chopped fresh parsley, for garnish
Instructions
- Before you start: Set a large pot of salted water on the stovetop over high heat, to boil right away, to make this meal come together faster. Continue with the recipe while the water comes to a boil. If needed, reduce heat to just keep it hot, until you're ready to cook the pasta.
- Cajun Spice Mix: In a small bowl, combine smoked paprika, salt, black pepper, garlic powder, onion powder, dried oregano, and cayenne pepper. Set aside.
- Cajun Shrimp Pasta: Once water is boiling (or turn heat back up, to boil), cook pasta according to package instructions until al dente. Drain and set aside.
- (While pasta is cooking...) In a large skillet over medium/medium-high heat, warm 2 tablespoons of the olive oil.
- Season shrimp with Cajun Spice Mix. Then add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side (depending on actual size of shrimp). Remove shrimp from skillet, to a plate, and set aside. Reduce heat to medium/medium-low.
- Using the same skillet, prepare the creamy sauce. Add the remaining 1 tablespoon of olive oil and the butter.
- Add diced onion and sauté until just softened, stirring regularly, about 3 minutes. Stir in garlic, and sauté 1 more minute.
- Stir in tomato paste and cook for 1-2 minutes more, stirring regularly.
- Slowly pour in wine, scraping and deglazIng bottom of the skillet to loosen up any browned bits - this adds flavor to the sauce!
- Add chicken broth and cream, and stir to combine. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. It should be at a lively simmer, not boiling crazily.
- Add cooked pasta to the skillet with the sauce, and toss to coat evenly. Then stir in Parmesan until it's fully melted and incorporated.
- Add cooked shrimp back to the skillet, and gently toss to combine with the pasta and sauce.
- Garnish with fresh basil and parsley. Serve hot and enjoy!
Nutrition Information:
Calories: 1094kcal Carbohydrates: 100g Protein: 39g Fat: 58g Saturated Fat: 30g Polyunsaturated Fat: 4g Monounsaturated Fat: 19g Trans Fat: 0.4g Cholesterol: 277mg Sodium: 1618mg Potassium: 827mg Fiber: 6g Sugar: 9g Vitamin A: 3482IU Vitamin C: 7mg Calcium: 294mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.