Cajun Shrimp Pasta Delight (Printer-Friendly Version)

Juicy Cajun shrimp, smoky cream sauce, and parmesan tossed with pasta for a quick, flavorful dinner option.

# Ingredients Needed:

→ Pasta

01 - 12 ounces dried linguine or spaghetti

→ Shrimp

02 - 1 pound extra-large shrimp, peeled and deveined
03 - 1 tablespoon olive oil

→ Cajun Spice Blend

04 - 1 1/2 teaspoons smoked paprika
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried basil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper, or to taste
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon table salt

→ Sauce

13 - 2 tablespoons unsalted butter
14 - 1 small yellow onion, finely diced (about 2/3 cup)
15 - 3 cloves garlic, minced
16 - 2 tablespoons all-purpose flour
17 - 1 cup chicken broth
18 - 1 can (14.5 ounces) fire roasted tomatoes, drained
19 - 1 cup heavy cream
20 - 3/4 cup freshly grated parmesan cheese, plus extra for garnish

→ Optional Garnish

21 - 2 tablespoons chopped fresh parsley

# Step-by-Step Directions:

01 - Bring a large pot of well-salted water to a rolling boil. Add linguine or spaghetti and cook until just al dente according to package directions. Drain and reserve. If made ahead, toss with a teaspoon of olive oil to prevent sticking.
02 - Combine smoked paprika, dried oregano, thyme, basil, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Mix thoroughly. Set aside one teaspoon for the sauce.
03 - Pat shrimp very dry. Place in a large bowl. Sprinkle with remaining Cajun spice blend and toss until evenly coated.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer and sear 1 to 2 minutes per side, just until opaque and lightly browned. Transfer shrimp to a plate.
05 - Lower the heat to medium. Add butter to the skillet. Once melted, add diced onion and cook for 3 to 5 minutes until soft and translucent, stirring frequently.
06 - Stir in minced garlic and sauté for 30 seconds, just until fragrant. Avoid browning.
07 - Sprinkle flour and reserved Cajun seasoning over onion mixture. Stir well and cook for 1 minute until flour is lightly toasted and aromatic.
08 - Slowly add chicken broth, stirring constantly to loosen any browned bits. Allow broth to reduce by half, creating a flavorful base.
09 - Fold in drained fire roasted tomatoes. Mix until evenly incorporated.
10 - Pour in heavy cream, stirring gently until sauce is smooth and silky.
11 - Add drained pasta and grated parmesan to the skillet. Toss until all noodles are coated and cheese is melted into the sauce.
12 - Return shrimp and any accumulated juices to the skillet. Gently toss and heat through for 1 minute.
13 - Serve immediately in bowls. Garnish with extra parmesan and fresh parsley if desired.

# Helpful Hints:

01 - Always pat shrimp completely dry before searing for best caramelization.
02 - Adjust cayenne for desired heat; double for a spicier version.
03 - For a lighter dish, substitute half-and-half for cream or use chicken in place of shrimp.
04 - Pasta reheats well with a splash of cream or broth to restore sauce consistency.
05 - Freshly grated parmesan ensures maximum melt and flavor impact.
06 - Substitute gluten-free pasta and flour for a gluten-free version.

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