Shrimp Cajun Pasta
Shrimp Cajun Pasta
Ingredients
For the Shrimp Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon beef bouillon
- 1 tablespoon garlic powder
- 1 tablespoon paprika powder
- 1 tablespoon Italian herbs
- 1 teaspoon Cajun seasoning
- 2 tablespoons sun-dried tomato oil, from jar, plus more as needed
For the Cajun Sauce and Pasta
- 8 ounces Fettuccine pasta, 1/2 of a 16-ounce package
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup sun-dried tomatoes, diced, packed in oil
- 2 cups half and half
- 1 teaspoon Italian herbs
- 1 tablespoon garlic powder
- 1 tablespoon paprika powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon beef bouillon
- 1/3 cup mozzarella cheese, shredded
- 3 cups baby spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the Fettuccine pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 10 min
- 2
While the pasta cooks, prepare the shrimp. In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon beef bouillon, 1 tablespoon garlic powder, 1 tablespoon paprika powder, 1 tablespoon Italian herbs, and 1 teaspoon Cajun seasoning. Mix thoroughly until the shrimp is evenly coated.
⏱️ 5 min
- 3
Heat 2 tablespoons of sun-dried tomato oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 4
In the same skillet, add a bit more sun-dried tomato oil if needed. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min
- 5
Stir in the diced sun-dried tomatoes, 1 teaspoon Italian herbs, 1 tablespoon garlic powder, 1 tablespoon paprika powder, 1 teaspoon Cajun seasoning, and 1 teaspoon beef bouillon. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Pour in the 2 cups of half and half. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the 1/3 cup of shredded mozzarella cheese until melted and fully incorporated into the sauce. Season with salt and black pepper to taste.
⏱️ 5 min
- 7
Add the baby spinach to the sauce and cook, stirring occasionally, until wilted, about 2-3 minutes.
⏱️ 3 min
- 8
Add the cooked Fettuccine pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Return the cooked shrimp to the pan with the pasta and sauce. Gently mix everything to combine. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Cajun Pasta
For the Shrimp Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon beef bouillon
- 1 tablespoon garlic powder
- 1 tablespoon paprika powder
- 1 tablespoon Italian herbs
- 1 teaspoon Cajun seasoning
- 2 tablespoons sun-dried tomato oil, from jar, plus more as needed
For the Cajun Sauce and Pasta
- 8 ounces Fettuccine pasta, 1/2 of a 16-ounce package
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup sun-dried tomatoes, diced, packed in oil
- 2 cups half and half
- 1 teaspoon Italian herbs
- 1 tablespoon garlic powder
- 1 tablespoon paprika powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon beef bouillon
- 1/3 cup mozzarella cheese, shredded
- 3 cups baby spinach
- to taste salt
- to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the Fettuccine pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
⏱️ 10 min - 2
While the pasta cooks, prepare the shrimp. In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon beef bouillon, 1 tablespoon garlic powder, 1 tablespoon paprika powder, 1 tablespoon Italian herbs, and 1 teaspoon Cajun seasoning. Mix thoroughly until the shrimp is evenly coated.
⏱️ 5 min - 3
Heat 2 tablespoons of sun-dried tomato oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 4
In the same skillet, add a bit more sun-dried tomato oil if needed. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
⏱️ 7 min - 5
Stir in the diced sun-dried tomatoes, 1 teaspoon Italian herbs, 1 tablespoon garlic powder, 1 tablespoon paprika powder, 1 teaspoon Cajun seasoning, and 1 teaspoon beef bouillon. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Pour in the 2 cups of half and half. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the 1/3 cup of shredded mozzarella cheese until melted and fully incorporated into the sauce. Season with salt and black pepper to taste.
⏱️ 5 min - 7
Add the baby spinach to the sauce and cook, stirring occasionally, until wilted, about 2-3 minutes.
⏱️ 3 min - 8
Add the cooked Fettuccine pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Return the cooked shrimp to the pan with the pasta and sauce. Gently mix everything to combine. Serve hot.
⏱️ 2 min