Cajun Shrimp Pasta with Lemon and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
2 servings
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Calories
713 kcal
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Course
Main Course
Cajun Shrimp Pasta with Lemon and Veggies
Description
This dish features shrimp coated with a blend of Cajun seasoning, paprika, black pepper, optional cayenne, and salt, sautéed with garlic and butter to develop a lightly spicy and aromatic protein base. The pasta is cooked in boiling water with broccoli florets added towards the end, ensuring al dente noodles and bright-green vegetables. Fresh or thawed corn is included, adding a subtle sweetness and texture contrast.
The cooked shrimp and garlic are combined back with the pasta and broccoli, then finished with lemon juice and grated Parmesan cheese for acidity and richness. Chopped parsley adds fresh herbal notes and a garnish. The cooking method focuses on layering flavors and maintaining the distinct textures of the shrimp, vegetables, and pasta.
Using unsalted butter allows direct control over saltiness, while choosing fresh shrimp and properly thawed corn influences quality and cooking time. The dish benefits from freshly minced garlic for aroma and freshly squeezed lemon juice for brightness. This pasta is suited for a flavorful weeknight meal that introduces spice balanced by creamy and fresh lemon elements.
Ingredients
- 8-12 oz Shrimp fresh or frozen, raw
- 1 lb broccoli chopped florets
- 4 oz Fettuccine pasta
- 1 cup corn fresh, canned, or frozen
- 3 TBSP butter divided, unsalted
- 1 tsp Cajun seasoning blend plus extra to taste
- 1 tsp garlic minced
- 1/4-1/2 salt to taste
- ¼ tsp black pepper
- ½ tsp paprika regular
- 1/8-1/4 tsp cayenne pepper for an optional kick of heat
- 1 lemon
- ½ heavy cream or half cream half milk, 3/4 cup
- ¼ cup Parmesan Cheese plus extra for topping, grated
- parsley fresh, chopped, garnish
Instructions
- Prep shrimp as needed (clean/peel/defrost). Tails may be left on or off depending on preference.
- Slice your lemon in half. Juice half the lemon into a small bowl and cut the remaining half into wedges. Measure out all remaining ingredients.
- Bring a pot of water to boil and add your pasta.
- Boil pasta for 5 minutes, add broccoli florets, then cook an additional minute or so until pasta is al dente and your broccoli is bright green.
- Pat shrimp dry and season on both sides with salt, pepper, cajun seasoning, paprika, and optional cayenne.
- Heat a large pan or skillet to medium-high heat and add 1 TBSP butter.
- Once butter is melted and pan is heated, add your shrimp and garlic.
- If you're using fresh corn, add it with the shrimp. Using canned or thawed/frozen corn? Add it towards the end.
- Saute until garlic is fragrant and shrimp is pink and opaque, approx. 4 minutes.
- Transfer shrimp and garlic to a bowl, leaving the juices behind.
- While the pan is still at medium-hot heat, add the juice of half your lemon and stir to release the brown bits from pan. Hello flavor!
- Add the remaining butter and cream (start with 1/2 cup and add more as needed/desired) and any extra cajun seasoning to taste. Whisk until slightly thickened. Then add your broccoli, pasta, and parmesan cheese. Mix to coat then add the shrimp. Top with lemon wedges, optional parsley, and as much parmesan as your heart desires.
- Serve immediately.
Notes
- Use unsalted butter to manage salt levels precisely; if using salted butter, adjust salt to taste at the end.
- Thaw frozen corn before use or drain and rinse canned corn to reduce excess salt.
- Pat shrimp dry before seasoning and cooking to ensure even searing.
- Adjust cayenne pepper quantity to vary the level of heat according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713kcal | 36% |
| Carbohydrates | 79g | 26% |
| Protein | 46g | 92% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 391mg | 130% |
| Sodium | 1165mg | 49% |
| Potassium | 1211mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 3082IU | 62% |
| Vitamin C | 240mg | 267% |
| Calcium | 449mg | 45% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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