This cajun shrimp pasta is flavorful and delicious with a creamy silky smooth sauce. The shrimp, spinach and bell pepper swim in a light alfredo sauce, bursting with cajun flavor. The sauce is made with a roux, which makes it much lighter and less heavy, yet still incredibly creamy. It also means the sauce will stay smooth when reheated. Every bite is filled with flavor and a variety of textures. This meal also comes together in about 15 minutes, which makes it a win in my book!
You can add more vegetables, or skip the vegetables altogether. You can substitute the shrimp for chicken or any other meat or meat substitute you'd like, or even no meat at all. There are many variations, but one thing is for sure- the sauce is delicious and amazing! Our favorite cajun seasonings are Tony Chachere's and Slap Ya Mama.
Let's go back to the roux. There are so many benefits to making an alfredo sauce with a roux! Whipping cream doesn't agree with my stomach, or my husband's. And you know how sometimes you are reheating alfredo sauce and it separates- part of it is oily and there are little tiny chunks? Gross. Using a roux solves that problem too! Making a roux can be a little weird if it's your first time. When you start adding the milk to the butter/flour/onion mixture, it will feel like something very wrong and awful is happening.
If you follow the steps and trust the process, I promise it will all work out!
Cajun shrimp pasta comes together so quickly and is such a crowd pleaser. My kids love it, and I love any meal where I don't have to listen to anyone complain about dinner!Print