Description
A lighter take on a classic Cajun dish, featuring sautéed shrimp, creamy sauce, and perfectly cooked pasta, all seasoned with robust spices that evoke the flavors of New Orleans.
Ingredients
- 1–2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 mini bell pepper or ½ regular bell pepper, sliced thin
- 80g pasta (any kind—penne, fettuccine, spaghetti all work)
- 8–10 shrimp, peeled and deveined
- Pinch of salt and pepper (for seasoning shrimp)
- ½ tsp Cajun seasoning (for shrimp)
- Cooking spray or 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp Cajun seasoning
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried parsley
- ½ tsp chili flakes (optional)
- ½ tsp salt
- ⅓ to ½ cup half and half cream
- ½ cup pasta water (add gradually for sauce consistency)
Instructions
- Season the shrimp with salt, pepper, and Cajun seasoning. In a hot non-stick pan with a drizzle of oil, sear the shrimp for 2–3 minutes per side until they turn pink and crispy. Remove the shrimp from the pan and set them aside.
- Boil the pasta in salted water until it reaches al dente, reserving ½ cup of pasta water before draining.
- In the same pan, sauté the garlic and shallots until fragrant. Add the bell pepper, smoked paprika, Cajun seasoning, cayenne pepper, dried parsley, chili flakes, and salt. Stir to combine.
- Pour in the half and half cream and gradually add pasta water to reach the desired sauce consistency. Simmer for a few minutes.
- Return the shrimp to the pan, toss in the cooked pasta, and mix well to coat everything in the sauce. Simmer for 1–2 minutes. Serve hot, garnished as desired.
Notes
For optimal results, avoid overcrowding the pan when searing shrimp. Adjust cayenne pepper to control spice level. Consider garnishing with fresh herbs.