Easy Cajun Shrimp Pasta
Easy Cajun Shrimp Pasta: Shrimp, parmesan bell pepper and spinach in a light, yet creamy Alfredo sauce made without cream that's bursting with cajun flavor.
Ingredients
- 1 pound pasta of your choosing I used linguine
- 4 Tablespoons butter
- 1 onion finely chopped
- 3 cloves garlic
- ⅓ cup flour
- 4 cups whole milk
- 2 teaspoons cajun seasoning* see note 1
- 3 chopped bell peppers
- 4 ounce spinach about 2 large handfuls
- 2 ½ cups parmesan cheese real parmesan only! Not the stuff that you shake out of a bottle
- 1 pound cooked shrimp
Instructions
- Bring water to boil and cook one pound of pasta according to instructions.
While that is happening:
- Finely chop one yellow onion.
- Heat butter in a saucepan over medium heat, or medium low if using an induction stovetop. Add finely chopped onion and garlic and cook for 5-7 minutes until onions turn translucent, stirring occasionally.
- Stir in the flour.
- 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.
- Once all the milk is blended and the sauce is smooth (other than the onion) add the cajun seasoning.
- Add the spinach and bell peppers, and bring the sauce to a simmer. Simmer until it starts to thicken, about 5 minutes. Add the parmesan cheese and shrimp and stir until parmesan is melted.
- 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 ½ teaspoon salt, or more to taste. See note 1 for even more information on this.
Notes
- Cajun seasoning can come in a variety of ways. Most have some amount of salt in them. Generally speaking the lower the heat level of the seasoning, the more salt there is per teaspoon. For this recipe, we used mild and 2 teaspoons of seasoning and no additional salt made it perfectly salted. We also tested with medium cajun seasoning and found we liked 1 Tablespoon of seasoning and ½ teaspoon salt. We recommend purchasing the desired heat level and starting with 2-3 teaspoons of seasoning until the heat level is acquired, then adding salt until the desired saltiness is acquired.
- This stores great and makes delicious leftovers and reheats beautifully. It's one of those magical foods that is even better as leftovers as it gives the flavors a chance to really penetrate the dish. Store in the refrigerator in an airtight container for up to 4 days.
- Use whole milk only! We have experimented with 2% milk and it doesn't set up properly.
- It's okay if it looks weird while you're making your roux. It looks weird for a while, then it gets better. If it feels all separated, just keep stirring and it will come together.
- You may use half and half or whipping cream instead of milk, if desired. If using whipping cream, decrease the flour by 1 Tablespoon.
Nutrition
Serving: 1large bowlCalories: 548kcalCarbohydrates: 62gProtein: 30gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 128mgSodium: 977mgPotassium: 648mgFiber: 4gSugar: 10gVitamin A: 3718IUVitamin C: 62mgCalcium: 495mgIron: 2mg
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