Cajun Shrimp Pasta

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!

Cajun Shrimp Pasta

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★★★★★

5 from 1 reviews

• Author: Nicole
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

Cajun Shrimp Pasta: Shrimp, bell pepper and spinach swimming in a light, yet creamy alfredo sauce that's bursting with cajun flavor.

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Ingredients

Scale 1x2x3x

• 1 pound pasta of your choosing (I used linguine)
• 4 Tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic 
• 1/3 cup flour
• 4 cups whole milk
• 2 teaspoons cajun seasoning*
• 3 chopped bell peppers
• 2 large handfuls of spinach (about 4 oz)
• 2 1/2 cups parmesan cheese (real parmesan only! Not the stuff that you shake out of a bottle)
• 1 pound cooked shrimp

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Instructions

1. Bring water to boil and cook one pound of pasta according to instructions.

While that is happening:

1. Finely chop one yellow onion.
2. Heat butter in a saucepan over medium heat.
3. Add finely chopped onion and garlic and cook for 5 minutes, stirring occasionally.
4. Stir in the flour.
5. Slowly whisk in milk, one cup at a time. With the first cup, it will be clumpy and weird at first, but keep whisking. Once it's combined, add another cup and repeat until all 4 cups have been added.
6. Once all the milk is blended and the sauce is smooth (other than the onion) add the cajun seasoning. 
7. Add the spinach and bell peppers, and bring the sauce to a simmer. Simmer until it starts to thicken, about 5 minutes.
8. Add the parmesan cheese and shrimp and stir until parmesan is melted.
9. Drain the pasta when it's finished cooking. Add the pasta and serve!

*Cajun seasoning can differ a lot! The preference for amount of cajun seasoning can differ a lot!Chachere's has salt in it and is designed to be added until it's salty enough. We use the "spicier" version. Basically, season with cajun seasoning to taste 🙂 If your cajun seasoning doesn't have salt, add 1/2 teaspoon salt.

Notes

This stores great and makes delicious leftovers and reheats beautifully. Store in the refrigerator in an airtight container for up to 5 days.

• Prep Time: 5
• Cook Time: 15

Keywords: cajun, shrimp, pasta, easy, quick meal