Creamy Cajun Shrimp Pasta
Forget boring pasta! This Creamy Cajun Shrimp Pasta is a flavor fiesta on a plate! Plump, juicy shrimp bathe in a luxuriously creamy sauce infused with bold Cajun spices, promising an explosion of taste in every bite.
Servings: 6 people
Calories: 1210kcal
Equipment
- 1 large pot
- 1 skillet or large pan
Ingredients
- 1 8 oz Fetuccine pasta
- 2 tablespoon Butter
- 2 pcs shallots finely chopped
- 4 cloves garlic finely minced
- 1 pound shrimp peeled and deveined
- 1 teaspoon cajun seasoning
- ¾ cup tomatoes diced
- 1½ cup heavy cream
- ⅓ cup cream cheese
- ¼ cup parsley leaves finely chopped
- 1 pinch of black pepper
Instructions
- Set a large pot of water to boil. Don't forget a generous pinch of salt to season the pasta while it cooks.
- While the water heats, gather your ingredients: 8 oz of fettuccine, 2 tablespoons of butter, 2 finely chopped shallots, 4 cloves of minced garlic, 1 pound of peeled and deveined shrimp, 1 teaspoon of Cajun seasoning, ¾ cup of diced tomatoes, 1.5 cups of heavy cream, ⅓ cup of cream cheese, ¼ cup of chopped parsley, and a pinch of black pepper.
- Once the water's a rolling boil, add the fettuccine. Cook according to package instructions until al dente (slightly firm to the bite). Remember to save about 1 cup of the starchy pasta water before draining.
- While the pasta dances in the boiling water, grab a large skillet or Dutch oven and melt the butter over medium heat.
- Sauté the shallots for 2-3 minutes until softened, then add the fragrant garlic for another minute. Don't let them brown!
- Increase the heat to medium-high and add the shrimp, seasoned with half the Cajun seasoning. Cook for 2-3 minutes per side, until they turn a beautiful pink and opaque. Set them aside for a moment.
- Reduce the heat to medium and welcome the diced tomatoes to the pan. Give them 1-2 minutes to mingle with the aromatics, stirring occasionally.
- Now, pour in the heavy cream and water, creating a creamy base. Season it with the remaining Cajun seasoning, cream cheese, and a pinch of black pepper. Whisk until the cream cheese melts and the sauce becomes smooth and inviting.
- Remember the pasta? It should be perfectly al dente by now. Drain it, reserving that ½-1 cup of starchy pasta water.
- Reunite the pasta and shrimp with the creamy sauce in the pan. Toss everything together for an even coating of deliciousness.
- If the sauce feels too thick, add the pasta water. Gradually add it, a tablespoon at a time, until you reach the desired consistency.
- The grand finale! Sprinkle in the vibrant parsley and let it simmer for another minute.
- Dish it up and indulge! Garnish your Creamy Cajun Shrimp Pasta with additional parsley or a sprinkle of Cajun seasoning for an extra kick.
Notes
- Make sure to season the shrimp generously with Cajun seasoning before cooking to ensure they are flavorful and spicy.
- Shrimp cook quickly, so be careful not to overcook them. They should be pink and opaque when done, usually in just a few minutes.
- Cajun seasoning can vary in spiciness, so taste the sauce before adding the cooked shrimp and adjust the seasoning accordingly to your preferred level of heat.
- Be cautious when adding heavy cream to the sauce, as too much can make it overly rich. Start with a small amount and add more as needed to reach your desired creaminess.
- Feel free to add extra ingredients like bell peppers, mushrooms, or spinach to the pasta for added flavor and nutrition.
- Cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce. This helps prevent the pasta from becoming mushy.
- Garnish the finished dish with chopped parsley and grated Parmesan cheese for added flavor and a pop of color.
Nutrition
Calories: 1210kcal | Carbohydrates: 135.4g | Protein: 29.5g | Fat: 66.5g | Saturated Fat: 39.8g | Cholesterol: 238mg | Sodium: 723mg | Potassium: 653mg | Fiber: 10.8g | Sugar: 6g | Calcium: 289mg | Iron: 12mg
