Fiery Cajun Shrimp Pasta

Cajun cuisine radiates vibrant flavors, bold spices, and a rich cultural heritage that stems from the French-speaking Acadian settlers in Louisiana. Known for its hearty and robust dishes, Cajun cooking is characterized by its unique blend of ingredients that reflect the region's diverse influences, including African, Spanish, and Native American culinary traditions. Among the myriad of dishes that embody the essence of Cajun cooking, Fiery Cajun Shrimp Pasta stands out as a perfect marriage of spice and creaminess, making it a favorite among seafood lovers and pasta aficionados alike.

Discover the bold flavors of Cajun cuisine with this easy and delicious Fiery Cajun Shrimp Pasta recipe. Perfect for busy weeknights or special gatherings, this dish can be prepared in under 30 minutes. Featuring succulent shrimp, a creamy sauce, and a medley of spices, each bite delivers a delightful kick that seafood lovers and pasta fans will adore. Dive into the vibrant world of Cajun cooking and elevate your dinner with this mouthwatering creation.

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Ingredients

12 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup chicken broth

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for extra heat)

Salt and freshly cracked black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup grated Parmesan cheese (for serving)

Lemon wedges (for serving)

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine or linguine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.

Prepare the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if you like it spicier), salt, and freshly cracked black pepper. Make sure the shrimp are evenly coated with the spices and let them marinate for about 10 minutes.

Sauté the Vegetables: In a large skillet, heat olive oil and butter over medium heat. Once the oil is shimmering, add the chopped onion and diced bell pepper. Sauté for about 5 minutes until they soften. Next, add the minced garlic and stir for an additional minute until fragrant.

Cook the Shrimp: Add the seasoned shrimp to the skillet. Cook for 2-3 minutes without stirring to develop a nice sear, then flip the shrimp and cook for another 1-2 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce: In the same skillet, add the halved cherry tomatoes. Cook for about 3-4 minutes until they start to blister. Then, pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer and let it thicken slightly for about 3-5 minutes.

Combine Everything: Add the drained pasta to the sauce in the skillet, tossing gently to ensure it's well coated. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Fold the cooked shrimp back into the pasta, gently combining until everything is warmed through.

Serve: Taste the pasta and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley, a sprinkle of grated Parmesan cheese, and lemon wedges on the side for squeezing over the pasta.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Presentation Tips: Plate the pasta in deep bowls for an elegant touch. A sprinkle of parsley on top and a lemon wedge perched on the rim of the bowl will add freshness and visual appeal.