Hands down this is my families favorite shrimp dinner. It’s simple to make, packed with flavor and is the perfect light pasta supper to serve all year round. We have made it for family too and it’s a crowd-pleasing meal. We like to serve it along side some baked asparagus.
Cajun Shrimp Pasta
This recipe is perfect for a warmer evening when you are wanting a pasta dinner that is light but yet packed with flavor. This meal is kid-friendly and I promise everyone will be asking you to make this dinner again.
Cajun Shrimp Pasta
- 1 lb pasta (linguine)
- 1 onion chopped
- 3 cloves garlic chopped
- 1 red bell pepper chopped
- 1 tbsp cajun seasoning
- 1 ½ lbs shrimp peeled & deveined
- 1 big splash of heavy cream, whipping cream, half & half or milk
- 2 handfuls basil torn
- salt & pepper
Fill a large pot with water and bring to a boil. Once water reaches a boil, cook the pasta for 7 minutes.
Gather all the ingredients, pasta, onion, garlic, bell pepper, cajun seasoning, shrimp, heavy cream, basil, EVOO, and salt & pepper.
Get out a large skillet and heat EVOO over med-high heat. Once oil is hot, add in the chopped onion. Saute the onion for 5 minutes and add a pinch of S & P.
Add in the garlic and the red bell pepper. Saute for 2 minutes.
Next, add in the shrimp and the cajun seasoning. You may add in more cajun seasoning if you want it to be stronger in flavor. Cook for 4 minutes until the shrimps are a light pink color.
Reserve 1 cup of the pasta water and set it aside. Drain the rest of the water from the pasta.
Add the pasta to the shrimp skillet. Then add the 1 cup of pasta water to the skillet and toss all together.
Finally, add in a big splash of cream or milk and toss to combine everything.
Add in the torn basil on top and serve while hot. Enjoy!!
The original recipe can be found on Mix and Match Mama’s blog, HERE.