Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6
If you are searching for another easy and quick meal, then you have to give this Cajun Shrimp Pasta a try. It’s the perfect weeknight dinner option for busy days. Savory and rich with just the right amount of heat. Serve this Cajun Shrimp Pasta with a healthy green salad on the side of your favorite steamed veggies such as broccoli or spinach for a simple and quick meal any time!
1 tbsp olive oil
1 tbsp butter
8 oz. penne pasta
2 tbsp Cajun seasoning
1 c. heavy cream
1 lb. raw shrimp (deveined, cleaned, tail removed)
½ c. Parmesan cheese (finely grated from a block; I do not recommend pre-grated or not real authentic Parmesan won’t melt as nicely)
1 tbsp kosher salt
Step 1: To a pot with water, add salt, and bring to a boil. Add the pasta and cook until al dente. Reserve about a half cup of the pasta water. Drain when done and set the pasta aside.
Step 2: In the meantime, cook the shrimp and sauce. In a bowl, toss the shrimp in Cajun seasoning and olive oil.
Step 3: Melt the butter in a hot large skillet over medium-high heat. In a single layer, add the shrimp to the skillet and cook until all sides are golden brown, flipping once. To a clean plate, transfer the cooked shrimp and adjust the heat to medium-low.
Step 4: To the now-empty pan, add the heavy cream and scrape the bottom of the pan to release any food stuck. Let the cream, simmer and adjust the heat to low. Then, add the Parmesan cheese and stir well to melt. Next, add the cooked pasta and shrimp. Toss to coat. Add pasta water, 1 tbsp at a time, to thin out the sauce or until you reached your preferred consistency.
Calories: 429 kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 255mg | Sodium: 1919mg | Potassium: 235mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1855IU | Vitamin C: 3.3mg | Calcium: 247mg | Iron: 2.7mg