Cajun Shrimp Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Servings
6 servings
-
Course
Main Course, Dinner
Cajun Shrimp Pasta
Description
This recipe first cooks pasta until al dente and sets it aside while preparing the shrimp. The shrimp are tossed in a mixture of Cajun spices including garlic powder, cayenne pepper, paprika, onion powder, salt, black pepper, and dried oregano, then sautéed until just pink. The same pan is used to cook diced red onion and bell peppers in olive oil and butter, adding depth with fresh vegetables. Minced garlic and crushed red pepper flakes are added, followed by tomato paste to build savoriness. The sauce is enriched with dry white wine and chicken broth, simmered briefly before adding heavy cream which creates a rich and smooth consistency. Parmesan cheese is stirred in to meld flavors, and fresh basil and parsley are added at the end for brightness. The shrimp and sauce are combined with the pasta to serve as a creamy, spicy pasta dish with tender seafood and well-balanced seasoning.
The dish is suitable as a main course, showcasing a blend of heat and creaminess that enhances the shrimp and fresh vegetables. It pairs well with a crisp salad or crusty bread for a filling meal.
Ingredients
- 1 pound (454 g) pasta
- 3 Tablespoons (42 ml) olive oil
- 2 pounds (907 g) Shrimp peeled, deveined, tails on, large, fresh
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 1 and 1/2 teaspoons paprika
- 1 and 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 3/4 teaspoon oregano dried
- 3 Tablespoons (42 g) butter unsalted
- 1 small red onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 8 cloves garlic minced
- 1/4 teaspoon red pepper flakes crushed
- 1/4 cup (57 g) tomato paste
- 3/4 cup (170 ml) white wine dry
- 1/2 cup (113 ml) chicken broth
- 2 cups (454 ml) heavy whipping cream
- 1/2 cup (113 g) Parmesan Cheese finely grated
- 1/4 cup (25 g) basil finely chopped, fresh
- 3 Tablespoons (20 g) parsley finely chopped, fresh
Instructions
- Bring a large pot of water to a rolling boil. Add a dash of salt, then add the pasta. Cook for 7 to 8 minutes, or until al dente (this time will vary depending on the pasta variety you use, so consult the box). Drain the pasta and pour into a bowl. Cover to keep warm and set aside.
- In a large deep skillet or dutch oven, warm 1 and ½ Tablespoons (21 ml) of the olive oil over medium-high heat. While the pan heats up, place the shrimp in a large bowl and toss with the garlic powder, cayenne pepper, salt, black pepper, paprika, onion powder, and dried oregano.
- Add the seasoned shrimp (and scrape in any excess spices) to the pan and cook until the shrimp are light pink on both sides, about 1 to 2 minutes per side. Shrimp cooks very quickly, so don’t walk away here. Using a large fish spatula, transfer the shrimp to a clean plate and set aside.
- Add the remaining olive oil and butter to the same skillet, then add the onions, red peppers, and green peppers, and cook, stirring occasionally, until the vegetables have slightly softened, about 5 minutes.
- Stir in the garlic and crushed red pepper flakes and cook, stirring frequently, for 1 minute, or until fragrant. Do not let the garlic brown.
- Add in the tomato paste and white wine and, using a wooden spoon, mix thoroughly, breaking up the tomato paste until a smooth sauce has formed.
- Add in the chicken broth and cook for 5 more minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream, parmesan cheese, basil, and parsley and cook, stirring frequently, for 2 more minutes.
- Add the shrimp and pasta back to the skillet and stir well to coat. Cook for another minute or two, or until the noodles are nicely coated in the sauce and the shrimp have had a chance to heat up.
- Remove from heat. Taste and season with additional salt, pepper, and/or cayenne as needed. Scoop into bowls and serve at once!
User Reviews
Overall Rating
5
You'll Also Love
