This Cajun Shrimp Pasta is an AMAZINGLY fast weeknight meal. Popular with my whole family, if you use already peeled and deveined shrimp – you can have this little beauty on the table in 12 MINUTES. TWELVE.
Because I’m allergic to shellfish, and I pretty much avoid all seafood, I don’t cook very much of it in my house. It’s a very SAD fact, according to my husband who absolutely loves it. Really, my biggest problem is that I can’t taste test and adjust flavors as I would with other dishes, so I’m kind of flying blind – and have to hope for the best.
Every now and then, I throw The Husband a bone and deign to make this Cajun Shrimp Pasta for him and the boys. My husband assures me that this is FABULOUS. It’s true, I make a (smaller) but separate pan using diced chicken for myself and anyone else that happens to be around that is not a shrimp fan).
Even the boys eat this, happily. It is crazy watching them fight over the shrimp!Love this Cajun Shrimp Pasta? Me too!! Click to tweet it to your friends!Click To Tweet
This is an AWESOME weeknight dinner, I can pull it together so fast and get it on the table before I can actually get the table SET (we’re working on the boys doing this, but they aren’t fabulous at it yet. SQUIRREL!!)
If you are feeling guilty about the lack of vegetables, like I do – just add some frozen peas to the sauce near the end, or serve a salad on the side.
Or get over your guilt and just give in to deliciousness. I won’t judge you!
How to make Cajun Shrimp Pasta:
- Boil fettuccine
- Meanwhile, sprinkle the shrimp with cajun seasoning and flour.
- Heat olive oil in a skillet, and cook the shrimp.
- Add cream and stock to the skillet and scrape up all the good stuff!
- Simmer until thickened, then add the cooked (and drained) pasta to the skillet and toss to combine.
- Devour with parmesan cheese and some parsley.
Kylee’s Notes for Cajun Shrimp Pasta:
- Choose shrimp that is already peeled, deveined and ready to go! Saves a bunch of time.
- Switch out the Cajun seasoning for an Italian or Tuscan Seasoning
Serve this carb-heaven with some crusty bread: perhaps these Whole Wheat Dinner Rolls or German Farmer Style Bread!
Want more Pasta? Of course you do!
This is an AMAZINGLY fast weeknight meal. Popular with my whole family, if you use already peeled and deveined shrimp - you can have this little beauty on the table in 12 MINUTES. TWELVE.
- 8 oz fettuccine dry
- 1 lb shrimp peeled and deveined, tails removed
- 1 Tbs cajun seasoning plus extra
- 2 Tbs flour
- 1 Tbs olive oil
- 1 Tbs flour
- 1 cup chicken stock
- 1 cup half n half
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Cook the fettuccine in plenty of salted water until al dente.
- While the pasta cooks, put shrimp in a bowl and add the cajun seasoning. Toss around until well mixed.
Add the flour and mix until well coated.
- Heat oil in skillet over medium high.
- Add shrimp in single layer and cook. Leave them alone! After 2 mins, carefully flip.
- Cook another minute or two.
- Add cream and broth to skillet, and scrape up all the yummies, mixing it all in.
- Salt and pepper to taste. Add a little extra cajun seasoning if you want.
- Cook 5 mins, until thickened.
- Drain pasta, add to skillet.
- Toss to cover pasta in the sauce, then add in the parmesan.
Add in the shrimp, sprinkle with parsley.