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Cool post this is really good more on please

This Creamy Cajun Shrimp Pasta recipe is made with tender shrimp, colorful veggies, and the most delicious zesty alfredo sauce.  Feel free to make yours with shrimp, chicken, sausage, or any other favorite proteins.

Cajun Shrimp Pasta

Him: Vegetarian, yet occasionally eats seafood.  Always (always) craving pasta.  Enormous side salads are a non-negotiable (which he saves to eat last, because salads are his favorite).  Medium-spicy heat tolerance.  Especially partial to Italian food.

Me: 90% vegetarian nowadays, although I admittedly still really love meat.  Always craving any kind of savory, zesty, (super) spicy food.  The more veggies and color on my plate, the merrier.  After ten years of food blogging, obsessed with using (and cleaning) as few dishes as possible.

Our happy compromise last weekend: This dreamy, creamy, ridiculously-delicious Cajun pasta.

We happened to be cooking dinner together on a day where I was really craving some protein.  So we compromised and added in a bunch of shrimp.  (<– Which I will note are a serious labor of seafood-love here in Spain, since we have to peel, devein, and pop the heads off of each one, ha.)  We then whipped up a big batch of my lightened-up alfredo sauce, and seasoned it with just-enough Cajun seasoning to give it a good kick (yet not bring tears to Barclay’s eyes).  We tossed everything together with some colorful veggies and perfectly al dente pasta, sprinkled the top with extra cheese and green onions, served it up with a big side salad and a crisp sauvignon blanc, and agreed…

…it was a total win-win.

(Especially when Barclay graciously offered to do the dishes after dinner.  Cue all the dancing, heart-eyed, confetti-popping GIFs.)

Seriously, this pasta totally ticked all of the boxes for both of us.  And since it’s a super-flexible recipe, I feel confident that you can adapt it with your favorite ingredients to tick all of yours.  Let’s make some creamy Cajun comfort food together!

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“@type”: “Recipe”,
“name”: “Creamy Cajun Shrimp Pasta”,
“author”: {
“@type”: “Person”,
“name”: “Gimme Some Oven”
},
“image”: “https://www.gimmesomeoven.com/wp-content/uploads/2018/12/Cajun-Shrimp-Alfredo-Pasta-Recipe-1-3.jpg”,
“dateModified”:”2018-12-19″,
“description”:”This Creamy Cajun Shrimp Pasta recipe is made with tender shrimp, colorful veggies, and the most delicious zesty alfredo sauce.  Feel free to make yours with shrimp, chicken, sausage, or any other favorite proteins.”,
“prepTime”:”PT15M”,
“cookTime”:”PT30M”,
“totalTime”:”PT45M”,
“recipeIngredient”: [
“”,
“2 tablespoons olive oil”,
“1 pound large raw shrimp*, peeled and deveined”,
“”,
“1 small red onion, peeled and thinly sliced”,
“”,
“1 large handful baby spinach”,
“optional toppings: thinly-sliced green onions, extra freshly-grated Parmesan cheese”,
“2 tablespoons olive oil or butter”,
“4 large cloves garlic, minced or pressed”,
“1/3 cup all-purpose flour”,
“1 cup chicken or vegetable stock”,
“3 cups milk”,
“1 (15-ounce) can fire-roasted diced tomatoes, drained”,
“1 cup freshly-grated Parmesan cheese”,
“2 tablespoons Cajun seasoning, homemade or store-bought”,
“salt and freshly-cracked black pepper, to taste” ],
“recipeInstructions”: [
“Cook pasta al dente according to package instructions in a large stockpot of generously-salted water.  Drain.  For optimal timing, I recommend saving this step until the end of the recipe so that your pasta is nice and hot.Heat oil in a large sauté pan over medium-high heat.  Add shrimp*, onions and bell peppers and sauté for 4-5 minutes, stirring occasionally, until the shrimp are pink and opaque and cooked-through.  The veggies should be softened but not soggy.Meanwhile, in a separate saucepan (or you can opt to re-use the sauté pan, after the shrimp and veggies have been cooked), make the Creamy Cajun Alfredo Sauce.  Heat oil or butter over medium-high heat.  Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.  Whisk in the flour until completely combined, then cook for 1 more minute, stirring occasionally.  Whisk in the stock until the mixture is completely smooth.  Then whisk in the milk, drained diced tomatoes, Parmesan and Cajun seasoning until combined.  Continue cooking the sauce until it nearly reaches a simmer and thickens.  Taste, and season with salt and pepper (and extra Cajun seasoning, if needed) to taste.Stir together the cooked pasta, veggies, shrimp, alfredo sauce, and baby spinach until combined.  Then serve warm, garnished with thinly-sliced green onions and extra Parmesan, if desired.” ]
}

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