Cajun Shrimp Pasta
The Spice & Tea Exchange
6 servings
10 minutes
20 minutes
This creamy Cajun shrimp pasta is a bold, flavor-packed dish, featuring juicy, spice-kissed shrimp, a rich and velvety tomato-cream sauce, and a generous sprinkle of parmesan, all tossed with tender pasta for an irresistible bite in every forkful!
Ingredients
- 1 lb fettuccine or linguine pasta
- 1 lb extra large shrimp, peeled and deveined
- 2 Tbsp Cajun Spice Blend, divided
- 2 Tbsp olive oil, divided
- 2 large garlic cloves, minced
- 1 Tbsp tomato paste
- 1 Tbsp Celery Flake
- 4 tsp Onion – Minced
- 1 Tbsp Green Bell Pepper – Diced
- 1/3 cup dry white wine or chicken broth
- 1 (14.5oz) can diced fire-roasted tomatoes, drained
- 1½ cups heavy cream
- 1 cup Parmesan cheese, grated, plus additional for topping
- 2 Tbsp flat leaf parsley, chopped
Directions
- Cook pasta according to directions for al dente. Drain.
- Add the shrimp to a bowl and toss with 1 Tablespoon of Cajun Spice Blend until fully coated.
- Heat a large skillet over medium heat with 1 Tablespoon olive oil. Add the shrimp in a single layer, do not crowd. Work in batches, if necessary. Cook for 2 minutes; flip. Cook for another 1 to 2 minutes until the shrimp is pink and opaque. Remove from the pan and repeat process until all shrimp are cooked.
- Add the remaining olive oil. Add the garlic and sauté for 60 seconds until fragrant. Add the tomato paste, Celery Flake, Onion-Minced, and Green Bell Pepper-Diced and cook for another 60 seconds, continuously stirring.
- Add the wine or broth and allow it to come to a simmer, scraping up all of the bits from the pan. Allow it to reduce by half, 1 to 2 minutes.
- Add the diced tomatoes, heavy cream, and remaining Cajun Spice Blend. Stir to combine. Allow the sauce to come to a full simmer and thicken slightly, 4 to 6 minutes.
- Stir in the Parmesan cheese until melted. Add the drained pasta and shrimp into the skillet and carefully toss until fully combined.
- Garnish with additional Parmesan cheese and parsley.