Cajun Shrimp Pasta
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Cajun seasoning, a Louisiana Creole blend of paprika, cayenne, oregano, thyme, and garlic and onion powders, gives this cream pasta a smoky, moderate heat.
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Half of it coats the shrimp and the other half seasons the sauce, spreading the spice evenly. The butter and spiced fat left after searing the shrimp become the base for the onion, garlic, and bell pepper, and a mix of cream and milk keeps the sauce lighter than cream alone. The shrimp leave the pan as soon as they turn pink and only return on top at the end, which keeps them snappy.
Ingredients
Instructions
- 1
Bring 2 liters of water with 1 tablespoon salt to a boil, cook 180g spaghetti for 1 minute less than the package time, reserve 120ml of pasta water in a cup, then drain.
- 2
Sprinkle half the Cajun seasoning over 220g shrimp and toss gently until each shrimp is evenly coated on both sides.
- 3
Melt 1 tablespoon butter over medium-high heat.
Sear the shrimp for 1-2 minutes per side until they turn pink and develop a light browning on the outside. Remove immediately and set aside. Overcooking makes them rubbery.
- 4
Cook 70g finely chopped onion in the same pan for 3 minutes.
Add all 3 garlic cloves and 80g bell pepper cut into 1cm pieces, then cook for another 3 minutes until softened and aromatic.
- 5
Add 180ml heavy cream, 80ml milk, and the remaining Cajun seasoning, stir together, and simmer over low heat for 3-4 minutes until the sauce thickens slightly.
- 6
Add the drained spaghetti to the sauce, pour in 60ml pasta water, and toss over high heat with tongs for 1 minute until the sauce coats every strand evenly. Remove from heat, arrange the reserved shrimp on top, and serve immediately.
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