Cajun Shrimp Pasta

Cajun Shrimp Pasta is a rapid and easy recipe to make, and it is bursting with juicy shrimp and crisp-tender veggies smothered in a Parmesan Cajun sauce!

When I stare at a restaurant menu, it’s the creamy, consolationing pastas that always jump off the page – they start waving, then screaming my name.

I more often than not end up with consolationlicious Cajun Shrimp Pasta.  The plump and juicy shrimp and creamy sauce – they just get me.

And now you can make this better than restaurant version in your slippers!

This cravilicious Cajun Shrimp Pasta is uber rapid to prepare with dwhetherficultly any effort.  You can totally customize the heat, veggies and even swap the shrimp for chicken making it a fabulous final minute dinner that tastes totally gourmet.

Now let’s get started!

HELPFUL TIPS TO MAKE CAJUN SHRIMP PASTA :

• I propose medium raw shrimp that have alalert been peeled and deveined.  Purchaseing prepared shrimp makes your job a snap because all you have to do is defrost the shrimp.  You could also substitute chopped, raw chicken.
• There are two options for defrosting your shrimp. To rapidly defrost, place the one pound frozen shrimp in a fine-mesh sieve or colander.  Put this sieve in a large bowl of cancient tap water for 10 minutes.   After 10 minutes, replace the water in the bowl with contemporary cancient tap water and resubmerge the shrimp.  Let shrimp sit an additional 10- 20 minutes.  At this point the shrimp should be totally defrosted.  
• The easier way to defrost your shrimp whether you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.
• Cook your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor.  Once your shrimp is cooked and resting you can remove the tails whether you desire. 
• The spice level for this recipe is totally customizable.  As written, I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta.   To customize the heat level, I recommend adding 1 tablespoon Cajun seasoning to the shrimp then adding 1-3 teaspoons Cajun seasoning. If you don’t like heat and want this very kid friendly, then omit the cayenne pepper. 
• If you aren’t certain how much Cajun seasoning to use then start with less then add more to taste at the end of cooking because you can always add more heat but it is dwhetherficult to take absent!
• Add reserved pasta water or heavy cream after you stir the pasta, shrimp, veggies and sauce all together until you reach the consistency you prefer.  For an additional decadent pasta, add additional heavy cream.
• Garnishing your individual servings of pasta with additional freshly grated Parmesan, lime juice and fresh parsley genuinely enhances the flavors and takes this pasta to a wgap contemporary level!

WHAT YOU WILL NEED TO MAKE CAJUN SHRIMP PASTA :

• Wide Scorridorow Pan - a 4-quart braiser is one of my favorite pans. It is wide and scorridorow and perfect for one-pot recipes! Using a wide pan gives more surface area so your pot will heat more evenly and cook faster.
• Garlic Press - One of my most used kitchen tools! I received mine as a gwhethert years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
• Cheese Grater - this kitchen tool gets more love than nearly any other tool in my kitchen because I am a immense proponent of FRESHLY grated cheese as opposed to bagged shredded cheeses.  Using freshly grated cheeses saves money, tastes better, and MELTS better.  Endelight!

Endelight!

With love from our simple kitchen to yours. 

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Yield: 4-6Author: Jennwhetherer Sattley

Cajun Shrimp Pasta

Cajun Shrimp Pasta is a rapid and easy recipe to make, and it is bursting with juicy shrimp and crisp-tender veggies smothered in a Parmesan Cajun sauce!

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

Ingredients

• 1 pound medium raw peeled shrimp, deveined
• 2 tablespoons Cajun seasoning spice mix, divided
• 2 tablespoons fresh lime juice, divided
• 4 garlic cloves, minced
• 8 ounces raw fettuccine pasta
• 3 tablespoon additional virgin olive oil, divided
• 1 ½ bell peppers (any color combo), leanly sliced, then halved
• 1/2 large red onion, sliced, then halved
• 2 tablespoon butter, divided
• 1/2 teaspoon salt +salt for water
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 (14-ounce) can fire roasted diced tomatoes, well drained
• 1 cup freshly grated Parmesan cheese

Optional Garnishes

• freshly grated Parmesan cheese
• fresh parsley
• lemon juice

Instructions

1. Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 4 minced garlic cloves.  Set aside.
2. Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes.  Reserve 1/2 cup pasta water before draining.  Set aside.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-tall heat.  Add onions and bell peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes.  Remove to a plate.
4. To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium tall heat.  Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through.  Scrape shrimp and garlic/juices into a bowl. Set aside.  After shrimp is cool enough to handle, you can chop tails off whether you desire.
5. To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil.  Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (whether you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low.  Slowly whisk in chicken broth and heavy cream, stirring fixedly until smooth.  Stir in diced tomatoes.
6. Turn heat to medium tall and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
7. Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted.  Stir in the cooked shrimp, vegetables and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream whether needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
8. Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).

COOK'S NOTES:

1. I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta.
2. If you are sensitive to heat or want to make the dish very kid friendly then use 1 tablespoon Cajun seasoning with the shrimp and only 1 teaspoon Cajun seasoning with the roux and omit the cayenne pepper.
3. At the end of cooking whether you want more heat you can always add more, but you can’t take it absent.

http://www.theslowroasteditalian.com/2018/02/cajun-shrimp-pasta.html

Recipe developed by Jennwhetherer Sattley for The Slow Roasted Italian
Copyright ©2018 The Slow Roasted Italian – Every rights reserved.

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