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Cajun Shrimp Pasta

a bowl of homemade cajun shrimp pasta sprinkled with fresh parsley and crushed red pepper flakes
  • Serves:  6
  • Prep Time:  12 min
  • Cook Time:  25 min

Ingredients

  • 12 ounces pasta (we like penne, fettuccini or farfalle)
  • 1 pound large raw shrimp, peeled, deveined and tails removed (about 24)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1½ tablespoons cajun seasoning, plus more to taste
  • 1 teaspoon sea salt, plus more to taste
  • 3 garlic cloves, minced
  • ½ cup chicken stock
  • 1 teaspoon sugar or honey
  • 2 roma tomatoes, diced
  • 1 tablespoon tomato paste
  • 1½ cups heavy whipping cream
  • ¾ cup grated Parmesan, plus more for serving
  • Freshly cracked black pepper, to taste
  • ¼ cup minced flat leaf parsley, for serving
  • Crushed red pepper flakes, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve ½ cup of the water and drain the pasta.

  2. In a medium bowl, toss the shrimp with 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 tablespoon of the cajun seasoning, and ½ teaspoon of the salt until coated.

  3. Heat 2 tablespoons of the olive oil to a large skillet or Dutch oven over medium heat. Once the oil is glistening, add the shrimp in a single layer and cook until pink and cooked through, about 2 minutes per side. Transfer the shrimp to a plate.

  4. Add the remaining 1 tablespoon of olive oil to the skillet. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 1 minute. Add the chicken stock and sugar and simmer until reduced by half, about 3-4 minutes. Stir in the tomatoes, tomato paste, heavy cream, parmesan, remaining ½ tablespoon cajun seasoning, remaining ½ teaspoon salt, and remaining 1 tablespoon lemon juice. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, about 5 minutes.

  5. Add the pasta to the skillet and toss until coated. Cook until the pasta is tender and coated in the sauce. Stir in the shrimp and season to taste with salt and pepper. If the sauce gets too thick add the reserved pasta water 1 tablespoon at a time, until the desired consistency is achieved.

  6. Divide the pasta between 6 shallow bowls. Sprinkle with parmesan, parsley and red pepper flakes, if using.