Description
A bold and creamy pasta dish featuring succulent shrimp tossed in a spicy Cajun-seasoned sauce—perfect for those craving a flavorful, southern-inspired meal.
Ingredients
Units
Scale
- 8 oz penne or fettuccine
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook pasta according to package directions until al dente, reserving 1/2 cup pasta water. Drain and set aside.
- In a bowl, toss shrimp with Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high. Sauté shrimp 1–2 minutes per side until opaque; transfer to a plate.
- Add butter to the skillet. Once melted, sauté garlic, onion, and bell pepper for about 2 minutes until softened.
- Pour in broth and cream, stirring to combine. Bring to a gentle simmer, then reduce heat.
- Stir in Parmesan until melted and smooth. Add cooked shrimp and pasta, tossing to coat. Add reserved pasta water as needed to adjust sauce consistency.
- Season with salt, pepper, and fresh parsley. Serve hot with extra Parmesan if desired.
Notes
- Adjust the heat by increasing or reducing Cajun seasoning.
- For extra smoky flavor, add a pinch of smoked paprika.
- Swap heavy cream for half-and-half for a lighter sauce.
- Works well with gluten-free pasta or whole wheat noodles.
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg