Creamy Cajun Tomato and Garlic Shrimp Pasta

Creamy Cajun Tomato and Garlic Shrimp Pasta

Creamy Cajun Tomato and Garlic Shrimp Pasta

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

Cajun shrimp in a quick and easy creamy tomato and garlic sauce!

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 pound shrimp, shelled and de-veined
  • 1 teaspoon cajun seasoning
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 4 cloves garlic, chopped
  • 1/2 cup chicken broth (or dry white wine)
  • 8 ounces pasta (such as linguine)
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup heavy/whipping cream
  • 2 teaspoons cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped
  1. Start bringing a large pot of water to a boil.
  2. Meanwhile, heat the oil and melt the butter in a large skillet over medium-high heat, add the shrimp, seasoned with the cajun seasoning, and cook until cooked, about 1-2 minutes per side, before setting aside.
  3. Add the onion to the pan and cook until just tender, about 5-7 minutes before adding the red pepper and cooking for another 3 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Add the broth and scrape up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.
  6. Add the pasta to the now boiling water and cook until al-dente tender, about 7-9 minutes (as per the packages directions) and drain.
  7. Meanwhile, add the tomatoes, cream, cajun seasoning, and Worcestershire sauce to the sauce, bring to a boil, reduce the heat to a simmer.
  8. Add the cheese and cook until the cheese melted into the sauce.
  9. Drain the pasta, toss with the sauce and the shrimp and enjoy garnished with the parsley!

Option: Add 1 tablespoon lemon juice to the sauce at the end.

Nutrition Facts: Calories 650, Fat 35g (Saturated 17g, Trans 0), Cholesterol 246mg, Sodium 847mg, Carbs 56g (Fiber 4g, Sugars 8g), Protein 29g

Nutrition by: Nutritional facts powered by Edamam

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