Cajun Shrimp Pasta (Print version)
Juicy Cajun shrimp tossed with pasta, peppers, garlic, tomatoes, cream, and parmesan for a bold 35-minute dinner.
# Ingredients:
For the pasta and shrimp
01 -
12 oz (340 g) penne pasta
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
2 tablespoons Cajun seasoning, divided
04 -
1 tablespoon olive oil
05 -
1/2 teaspoon kosher salt, plus more for pasta water
06 -
1/4 teaspoon black pepper
For the sauce
07 -
2 tablespoons unsalted butter
08 -
1 small yellow onion, diced
09 -
1 red bell pepper, thinly sliced
10 -
1 green bell pepper, thinly sliced
11 -
4 cloves garlic, minced
12 -
1 cup (240 ml) heavy cream
13 -
1/2 cup (120 ml) chicken stock or seafood stock
14 -
1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, drained
15 -
3/4 cup (75 g) freshly grated parmesan cheese
16 -
1/2 cup reserved pasta water, as needed
17 -
1 tablespoon fresh lemon juice
18 -
2 scallions, thinly sliced
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook penne until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Pat shrimp dry. Toss with 1 tablespoon Cajun seasoning, olive oil, salt, and black pepper until evenly coated.
03 -
Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 -
Reduce heat to medium. Add butter, onion, and bell peppers to the same skillet. Cook for 4-5 minutes until softened, scraping up the seasoned bits from the pan.
05 -
Stir in garlic and the remaining 1 tablespoon Cajun seasoning for 30 seconds. Add cream, stock, and drained tomatoes. Simmer gently for 4-6 minutes until lightly thickened.
06 -
Add drained pasta and parmesan. Toss until the cheese melts into the sauce, adding reserved pasta water a little at a time until glossy.
07 -
Return shrimp and any juices to the skillet. Add lemon juice, scallions, and parsley. Toss gently and serve hot.
# Good to know:
01 -
Use a mild or hot Cajun seasoning depending on your heat preference.
02 -
Best served immediately while the sauce is creamy and loose.
03 -
Reserve pasta water before draining. It helps thin and bind the sauce.