Cajun Shrimp Pasta

Seared Cajun shrimp tossed with penne in a creamy, garlicky Parmesan sauce with sweet red bell pepper.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Dinner

Cuisine: Cajun

Calories: 590

12 ounces penne
1 1/2 pounds large shrimp 21 to 25 count, peeled and deveined
1 tablespoon olive oil
2 tablespoons Cajun seasoning plus 2 teaspoons for the sauce (see the homemade blend)
2 tablespoons unsalted butter
1 large red bell pepper diced
4 garlic cloves minced
1 tablespoon tomato paste
1 1/2 cups heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan plus more for serving
2 tablespoons fresh lemon juice
1/4 cup sliced green onions
Salt to taste

Boil the penne in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Pat the shrimp dry and toss with the olive oil and 2 tablespoons of Cajun seasoning.
Sear the shrimp in a hot skillet in a single layer, 1 1/2 to 2 minutes per side, until pink. Move to a plate.
Lower the heat and melt the butter. Cook the bell pepper 3 to 4 minutes, then add the garlic and tomato paste for 1 minute.
Add the cream, broth, and 2 teaspoons of Cajun seasoning. Simmer 4 to 5 minutes until thickened.
Lower the heat and stir in the Parmesan and lemon juice. Season with salt to taste.
Add the pasta and toss, loosening with pasta water. Return the shrimp and warm for 1 minute.
Top with green onions and extra Parmesan.

Pat the shrimp very dry so they sear instead of steam.

Cajun blends vary in salt; taste the sauce before adding salt.

Do not overcook the shrimp. They will finish in the sauce.

Refrigerate leftovers within 2 hours for up to 3 days and reheat gently. Not recommended for freezing.