Creamy Cajun Shrimp Pasta—just the thought makes my taste buds do a happy dance. Imagine a symphony of flavors where spicy meets creamy, like a jazz band playing on a New Orleans street corner. I once cooked this for a friend’s birthday, and it was like hitting a culinary home run—everyone was asking for seconds before they even finished their first plate!
Steps
- Cook the penne pasta in salted water until it reaches an al dente texture, following the package instructions. Reserve some pasta water for the sauce, then drain and set the pasta aside, keeping it warm.
- Peel and devein the shrimp, then coat them with 1 tablespoon of Cajun seasoning. Heat olive oil in a skillet over medium heat, add the shrimp in a single layer, and cook for 1-2 minutes on each side until opaque. Remove the shrimp from the skillet and cover to maintain warmth.
- In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant. Add diced tomatoes and cook for 2-3 minutes until they soften.
- Pour in the heavy whipping cream, the remaining Cajun seasoning, and grated parmesan cheese. Bring the mixture to a simmer, then reduce the heat and cook for 2-3 minutes until the sauce thickens.
- Return the shrimp and pasta to the skillet, stirring to coat everything in the sauce and ensure it’s heated through. If needed, adjust the sauce consistency with the reserved pasta water.
- Serve the pasta garnished with extra parmesan and chopped parsley, if desired.
Ingredients
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp Cajun seasoning, divided (adjust according to taste and brand)
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese, plus additional for serving
- 2 Tbsp parsley for garnish (optional)
Nutritional Values
Calories: 3138 kcal | Carbs: 198 g | Protein: 150 g | Fat: 192 g | Saturated Fat: 108 g | Trans Fat: N/A | Cholesterol: 1734 mg | Sodium: 4470 mg | Potassium: 1818 mg | Fiber: 12 g | Sugar: 12 g | Vitamin A: 14088 IU | Vitamin C: 42 mg | Calcium: 1590 mg | Iron: 18 mg
FAQ
- What type of shrimp is best for this recipe?
- For optimal results, opt for large, fresh shrimp that have been peeled and deveined. We recommend using shrimp that are 21-25 count. Alternatively, frozen shrimp can be used if thawed according to the package directions.
- Can I use pre-cooked shrimp for this dish?
- It is not advisable to use pre-cooked shrimp, as cooking them again can lead to a tough and rubbery texture. Cooking raw shrimp in the pan also enhances the flavor of the sauce.
- Is it possible to use a different type of pasta?
- Yes, you can substitute penne with other types of pasta such as rigatoni, ziti, mostaccioli, or elbow pasta.
- How can I adjust the spiciness of the Cajun seasoning?
- You can modify the spiciness by adding more or less Cajun seasoning. Different brands have varying levels of heat, so adjust according to your preference. For added heat, you can include a pinch of red pepper flakes.
- Why is my sauce too thin, and how can I thicken it?
- If your sauce is too thin, it may not have simmered long enough. Ensure that you use heavy whipping cream, as it has a higher fat content, and include parmesan cheese to help thicken the sauce.
Tips
- Adjusting Spice Levels: Customize the heat of your dish by modifying the amount of Cajun seasoning you use. Since different brands vary in spiciness, start with a smaller amount and add more to taste if needed. For an extra kick, consider adding a pinch of red pepper flakes.
- Cooking Shrimp Perfectly: Ensure your shrimp is perfectly cooked by sautéing each side for just 1-2 minutes until they turn opaque. Avoid overcooking to prevent them from becoming tough.
- Thickening the Sauce: To achieve a creamy sauce consistency, make sure to use heavy whipping cream and allow it to simmer adequately. Adding grated parmesan cheese not only enriches the flavor but also helps thicken the sauce.
- Pasta Water for Consistency: Reserve some pasta water before draining, and use it to adjust the sauce’s thickness if necessary. This starchy water can help bind the sauce to the pasta, ensuring a smooth and cohesive dish.
Equipment
- Deep Skillet or Sauté Pan – Needed for cooking the shrimp and sauce.
- Colander – Useful for draining pasta.
- Garlic Press or Minced Garlic Tool – Convenient for mincing garlic.
- High-Quality Knife – For peeling and deveining shrimp, and chopping parsley or other optional vegetables.
- Pasta Pot – Necessary for cooking the pasta.
