Cajun Shrimp Pasta
adapted from The Pioneer Woman
1 lb shrimp, peeled, deveined, tail off
1 lb spaghetti pasta (I used whole wheat)
3+ tsp cajun seasoning
2 tbsp olive oil
1 tbsp butter
1 green bell pepper, sliced
1 red bell pepper, sliced
1 white onion, sliced
3 cloves garlic, minced
4 Roma tomatoes, seeded and diced
2 cups chicken broth
1/2 cup white wine
1/2 cup heavy whipping cream, or half-and-half
1 tsp chili powder/cayenne pepper (I used chili powder)
salt and pepper, to taste
In medium pot, bring water to boil and prepare spaghetti as directed.
Heat 1 tbsp olive oil over medium-high heat in large skillet. Add shrimp and 2 tsp of cajun seasoning. Cook until shrimp are completely cooked. Mine were frozen and took about 5 minutes. Remove from heat and place on a plate to set aside.
In same skillet over high heat, add 1 tbsp of butter and 1 tbsp of olive oil. Add peppers, onion, garlic, 1-2 tsp of cajun seasoning, and a bit of salt (I’d say 1/2 tsp). Cook for 3-5 minutes, until the vegetables get nice and fragrant, and a little dark in color. Add the tomatoes and cook for an additional 30 seconds.
Add wine and chicken broth, and scrape the bottom to get any bits stuck to the pan. Let simmer for about 7 minutes.
Reduce the heat to medium-low and slowly add heavy cream or half-and-half. Keep whisking the sauce until fully combined. Do a little taste-test at this point to see if you want more spice. Now is the time to add more if you want, along with the cayenne pepper/chili powder for some heat. Also, add salt and pepper to taste.
Continue to cook until the sauce has reached your desired consistency. If you use half and half, it might take a while longer to cook down. Add in shrimp and mix to combine. Combine with cooked spaghetti and toss to coat pasta in sauce. Enjoy!
cajun shrimp pasta
Cajun Shrimp Pasta