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Cajun Shrimp Pasta with Lemon and Veggies

Cajun Shrimp Pasta tossed in a zesty lemon cream sauce with lots of veggies!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 2 servings
Calories: 713 kcal
Course: Main Course

Ingredients

  • 8-12 oz raw shrimp (fresh or frozen)
  • 1 lb chopped broccoli florets
  • 4 oz Fettuccine pasta
  • 1 cup corn, fresh, canned, or frozen**
  • 3 TBSP unsalted butter* (divided)
  • 1 tsp cajun seasoning blend, plus extra to taste
  • 1 tsp minced garlic 
  • 1/4-1/2 salt to taste
  • ¼ tsp pepper
  • ½ tsp regular paprika
  • 1/8-1/4 tsp cayenne pepper for an optional kick of heat
  • 1 lemon
  • ½ or 3/4 cup heavy cream or half cream half milk
  • ¼ cup grated Parmesan cheese plus extra for topping
  • Optional Garnish: fresh chopped parsley

Instructions

    Cup of Yum
  1. Prep shrimp as needed (clean/peel/defrost). Tails may be left on or off depending on preference. 
  2. 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.
  3. Bring a pot of water to boil and add your pasta. 
  4. 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.
  5. Pat shrimp dry and season on both sides with salt, pepper, cajun seasoning, paprika, and optional cayenne.
  6. Heat a large pan or skillet to medium-high heat and add 1 TBSP butter.
  7. Once butter is melted and pan is heated, add your shrimp and garlic.
  8. If you're using fresh corn, add it with the shrimp. Using canned or thawed/frozen corn? Add it towards the end.
  9. Saute until garlic is fragrant and shrimp is pink and opaque, approx. 4 minutes.
  10. Transfer shrimp and garlic to a bowl, leaving the juices behind.
  11. 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!
  12. 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.
  13. Serve immediately.

Notes

  • * Using unsalted butter allows me to control the saltiness of the dish myself but if all you have is salted, fret not! Simply salt to taste at the end of the cooking process instead of during and you'll be good to go.
  • ** Thaw corn if using frozen. Drain + rinse if using canned.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 713kcal (36%) Carbohydrates 79g (26%) Protein 46g (92%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 391mg (130%) Sodium 1165mg (49%) Potassium 1211mg (35%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 3082IU (62%) Vitamin C 240mg (267%) Calcium 449mg (45%) Iron 6mg (33%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 713

% 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.