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Cajun Shrimp Pasta

Course: Main Course

Cuisine: Coastal

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 822.5kcal

A little bit spicy but excellent. Consider using the sauce with other proteins.

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Ingredients

1 pound pasta
3 tablespoons olive oil
2 pounds shrimp large and fresh, peeled, deveined, tails on (gulf brown are our favorite)
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1 ½ teaspoons paprika
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
¾ teaspoon oregano dried
3 tablespoons butter unsalted
1 red onion small size, diced
1 red bell pepper large, diced
1 green bell pepper large , diced
8 cloves garlic minced
¼ teaspoon red pepper flakes crushed
¼ cup tomato paste
¾ cup dry white wine
½ cup chicken broth
1 cups heavy whipping cream
4 oz cream cheese
½ cup Parmesan cheese finely grated
¼ cup basil fresh finely chopped
3 tablespoons parsley fresh finely chopped

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Instructions

Bring a large pot of water to a rolling boil. Add a dash of salt, then add the pasta. Cook for 7 to 8 minutes, or until al dente (this time will vary depending on the pasta variety you use, so consult the box). Drain the pasta and pour into a bowl. Cover to keep warm and set aside.
In a large deep skillet or dutch oven, warm 1 and ½ tablespoons of the olive oil over medium-high heat. While the pan heats up, place the shrimp in a large bowl and toss with the garlic powder, cayenne pepper, salt, black pepper, paprika, onion powder, and dried oregano.
Add the seasoned shrimp (and scrape in any excess spices) to the pan and cook until the shrimp are light pink on both sides, about 1 to 2 minutes per side. Shrimp cooks very quickly, so don’t walk away here. Using a large fish spatula, transfer the shrimp to a clean plate and set aside.
Add the remaining olive oil and butter to the same skillet, then add the onions, red peppers, and green peppers, and cook, stirring occasionally, until the vegetables have slightly softened, about 5 minutes.
Stir in the garlic and crushed red pepper flakes and cook, stirring frequently, for 1 minute, or until fragrant. Do not let the garlic brown.
Add in the tomato paste and white wine and, using a wooden spoon, mix thoroughly, breaking up the tomato paste until a smooth sauce has formed.
Add in the chicken broth and cook for 5 more minutes, stirring occasionally.
Reduce heat to low and stir in the heavy cream, cream cheese, Parmesan cheese, basil, and parsley and cook, stirring frequently, for 2 more minutes.
Add the shrimp and pasta back to the skillet and stir well to coat. Cook for another minute or two, or until the noodles are nicely coated in the sauce and the shrimp have had a chance to heat up.
Remove from heat. Taste and season with additional salt, pepper, and/or cayenne as needed. Scoop into bowls and serve at once!

Notes

If the dish turns out to spicy add a teaspoon of granulated sugar or brown sugar. Mix very well to insure consistency of the dish.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.