Cajun Shrimp Pasta Delight (Printer-Friendly)

Shrimp and pasta in creamy Cajun sauce, packed with flavor and easy enough for a satisfying dinner any night.

# What You’ll Need:

→ Pasta and Base

01 - 12 ounces linguine or spaghetti, uncooked
02 - 3 quarts water
03 - 1 tablespoon table salt

→ Cajun Seasoning Blend

04 - 1 1/2 teaspoons smoked paprika
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried basil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon table salt

→ Shrimp

13 - 1 pound extra-large shrimp, peeled, deveined, patted dry
14 - 1 tablespoon olive oil

→ Sauce

15 - 2 tablespoons butter
16 - 1 small yellow onion, finely diced
17 - 3 cloves garlic, minced
18 - 2 tablespoons all-purpose flour
19 - 1 cup chicken broth
20 - 1 can (14.5 ounces) fire roasted tomatoes, drained
21 - 3/4 cup heavy cream
22 - 3/4 cup freshly grated parmesan cheese, plus extra for serving

→ Finishing Touches

23 - 1 teaspoon olive oil (for tossing pasta, optional)
24 - Chopped fresh parsley or chives, for garnish

# Steps to Make This:

01 - Bring 3 quarts of water with 1 tablespoon table salt to a rolling boil in a large pot. Add the pasta and cook until just al dente according to package instructions. Drain and set aside. If pasta is done early, toss with 1 teaspoon olive oil to prevent sticking.
02 - In a small bowl, combine smoked paprika, dried oregano, thyme, basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir well to blend. Set aside 1 teaspoon of this mixture for use in the sauce.
03 - Place the dry shrimp in a large bowl or resealable bag. Sprinkle with the bulk of the Cajun seasoning (reserving 1 teaspoon). Toss or shake to coat shrimp evenly in the spices.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until pink and lightly browned. Remove shrimp from skillet and set aside.
05 - Lower heat to medium. Add butter to the same skillet and melt, scraping up any browned bits. Add diced onion and cook, stirring, for 3–5 minutes until soft and translucent.
06 - Stir in minced garlic and cook for 30 seconds until aromatic. Avoid browning the garlic.
07 - Sprinkle flour and the reserved teaspoon of Cajun seasoning over the onions and garlic. Stir well and cook for 1 minute, toasting the flour until no raw spots remain.
08 - Gradually pour in chicken broth, using a spatula to scrape up any stuck bits. Simmer until broth reduces by half.
09 - Add drained fire roasted tomatoes to the skillet. Mix until evenly distributed.
10 - Pour in heavy cream, stirring gently to bring the sauce together until smooth and silky.
11 - Add drained pasta and parmesan to the sauce. Toss well to coat noodles, allowing cheese to melt and sauce to thicken.
12 - Add cooked shrimp and any accumulated juices back to pan. Toss gently and heat 1 minute, just until warmed through.
13 - Divide the finished pasta among bowls. Top with extra parmesan and freshly chopped herbs, serving immediately while hot.

# Additional Notes:

01 - Always dry shrimp thoroughly to achieve a crisp sear and prevent steaming. Adjust cayenne to taste for desired spice level.
02 - Pasta may be cooked in advance and coated lightly with olive oil to keep from sticking if preparing components separately.
03 - To reheat, add a splash of cream or broth while warming gently on the stove for best sauce texture.

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