Cajun Shrimp Pasta

For this recipe I use peeled and deveined shrimp for time/ease, you still have to remove the tail when purchased. When removing tails from peeled shrimp, you want to keep all the meat that’s in the tail. Grab one shrimp and pinch at the very back of the tail, this will release the meat from inside, and none will go to waste!

1. Cajun spice blend: Paprika, garlic, powder, onion powder, cayenne pepper, kosher salt, black pepper, dried oregano, and dried thyme.
2. Stir spice blend to evenly mix spices. Reserve 1 tbsp to be used on veggies.
3. Add oil, spice blend, and toss shrimp in cajun spice blend until fully coated. Allow the shrimp to marinate while you prep the veggies.

1. Using a pairing knife, cut around the crown on a diagonal angle
2. Pull the stem and remove, taking majority of the seeds out. Tap out any seeds that have accumulated at the bottom.
3. Shave the white membranes out of the inside of the pepper and discard. The white membranes are bitter.
4. Cut the pepper into long strips, then dice. Repeat with second bell pepper.

For this recipe, I used bowtie pasta. This recipe will work with any pasta shape, so use what you have on hand.

I love cooking with shrimp, because they cook quickly and cooking them in cast iron you get an amazing sear on them too. Over medium heat, add butter and cook shrimp in one even layer for 1-2 minutes on each side or until they form a “C” shape. If you cannot fit them in one even layer, then cook them in batches. Remove and set aside.

1. Add the diced bell peppers/onions
2. Add in unsalted butter and the reserves tablespoon of cajun spice blend. Stir to combine, sauté for 4 minutes for bell peppers and onion to soften. Add in minced garlic and sauté 1 more minute.
3. Add in heavy cream or you can substitute half & half (sauce will not be as thick and creamy with half & half). Allow the sauce to come to a gentle boil.
4. Add in fresh parsley to the cream sauce

Finishing the dish

1. Add back in the cajun cooked shrimp
2. Stir to combine and coat shrimp in sauce
3. Prior to draining the pasta, reserve ½ cup of pasta water. Add in al dente cooked pasta and turn the heat off. It’s important to cook the pasta al dente, because it will cook a bit more once combined with the sauce. Stir until pasta is fully coated in sauce. You can add a few tbsp of pasta water at a time to the sauce if needed.

Serving the cajun shrimp pasta

To finish the creamy cajun shrimp pasta, top with additional freshly chopped parsley. Serve right away while the dish is warm.

• To store: Store leftovers in an airtight container in refrigerator for up to 4 days.
• To freeze: Allow pasta to fully cool, place in a freezer safe container or store flat in freezer ziplock. Defrost overnight in refrigerator.
• To reheat: Reheat in microwave until shrimp are warmed through.