Cajun Shrimp Pasta
Cajun Shrimp Pasta is perfectly coated in a rich and creamy tomato sauce. Quick and easy to make with the right amount of kick.
Servings: 4 servings (approximately 1 ½ cups each)
Calories: 695kcal
Ingredients
- ½ pound penne pasta cooked and drained according to package directions
- 1 pound large raw shrimp (31-40 count - peeled, deveined and tails removed), patted dry with a paper towel
- 1½ tablespoons + 1½ teaspoons cajun seasoning blend divided (1 ½ tablespoons to season the shrimp and 1 ½ teaspoons to season the sauce)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 14.5 ounce can fire roasted diced tomatoes excess juices drained
- 1 cup heavy cream room temperature
- 1 cup grated parmesan cheese (plus additional 1-2 tablespoons for optional garnish)
- 1 tablespoon fresh parsley chopped (optional garnish)
Instructions
- In a large stock pot on high heat, cook your penne pasta according to the package directions. This will typically take 9-11 minutes for al dente. Once cooked, drain the pasta and set aside.½ pound penne pasta
- While the pasta is cooking, add the shrimp and 1 ½ tablespoons cajun seasoning blend to a bowl and toss to completely coat the shrimp with the cajun seasoning.1 pound large raw shrimp, 1½ tablespoons + 1½ teaspoons cajun seasoning blend
- Heat a large (12 inch) skillet over medium-high heat. Add the olive oil and butter, and once the butter has melted, add the seasoned shrimp and minced garlic to the skillet in a single layer.2 tablespoons olive oil, 1 tablespoon unsalted butter, 1 tablespoon minced garlic
- Cook the shrimp for 2-3 minutes per side or until deep pink color. Transfer the cooked shrimp and garlic to a clean plate and set aside.
- Turn the heat to the skillet down to medium-low. Add the fire roasted diced tomatoes, heavy cream, 1 cup grated parmesan cheese and remaining 1 ½ teaspoons cajun seasoning to the skillet. Stir to combine.14.5 ounce can fire roasted diced tomatoes, 1 cup heavy cream, 1 cup grated parmesan cheese
- Allow the sauce to simmer over medium-low heat for 4-6 minutes, stirring often, or until the sauce begins to thicken.
- Add the cooked and drained pasta to the skillet along with half of the cooked shrimp and all the juices, from the plate of reserved shrimp, to the skillet. Stir to coat the pasta and shrimp with the sauce.
- Remove the skillet from the heat, top the sauce coated pasta with the remaining reserved shrimp and optional sprinkle of grated parmesan cheese and freshly chopped parsley before serving.1 tablespoon fresh parsley
Nutrition
