Best Authentic Spicy Cajun Shrimp Pasta With Sundried Tomatoes

Spicy Cajun shrimp pasta is a modern Louisiana dish that combines traditional Cajun spices with Italian-American cream-based pasta. It likely originated in New Orleans restaurants in the late 20th century. The dish features a spicy blackened seasoning blend and a rich, creamy sauce reminiscent of Cajun-style Alfredo. Historically, it was peasant food from southern Louisiana, made with seafood and vegetables cooked in one pot and often served with rice or pasta.

Best Authentic Spicy Cajun Shrimp Pasta With Sundried Tomatoes

GillyCanCook

Spicy Cajun shrimp pasta is a modern Louisiana dish that combines traditional Cajun spices with Italian-American cream-based pasta. It likely originated in New Orleans restaurants in the late 20th century. The dish features a spicy blackened seasoning blend and a rich, creamy sauce reminiscent of Cajun-style Alfredo. Historically, it was peasant food from southern Louisiana, made with seafood and vegetables cooked in one pot and often served with rice or pasta.

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Prep Time 13 minutes mins

Cook Time 12 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch, Main Course, Pasta, Seafood

Cuisine American

Servings 4 people

Calories 483 kcal

Equipment

• 1 Large Pot with Lid
• 1 12-inch pan
• 1 Garlic Press
• 1 Sharp knife
• 1 Tongs

Ingredients

  

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• 1 pound pasta any of your choice
• 1 pound large fresh jumbo prawns
• 1 tsp salt and pepper
• 2 tsp cajun seasoning
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp Italian seasoning optional
• 1/4 tsp garlic powder
• 1 1/2 tbsp olive oil
• 2 tbsp butter
• 1/2 large yellow onion chopped fine
• 3 cloves garlic crushed or chopped fine
• 1/2 cup chicken broth
• 1 pint cream
• 10 sun-dried tomatoes rough chop
• 1 med lime juiced
• 1/2 cup fresh parmesan cheese, grated fine
• 2 tbsp fresh parsley chop fine
• 1 dash cayenne pepper If desired, but wait until the sauce is simmering

Instructions

 

• Prep all your ingredients, starting with the shrimp. Peel, remove the tails, and devein if not already done at the fish counter. (I'll show you how. It's easy.)
  
• Rinse and pat the shrimp, then place in a medium-sized bowl.
• Add cajun spice, paprika, salt and pepper, garlic powder, Italian seasoning, and olive oil, then mix well.
• Add water, salt, and a splash of olive oil to the pot with a lid, then bring to a boil over high heat. When water boils, add pasta and cook for 12 minutes.
  
• In your skillet over medium heat, add the butter. When it starts to melt, add the shrimp and cook for 1 to 2 minutes per side.
• Remove shrimp and set aside.
• Add the chopped onion, garlic, and red pepper flakes. When the onions become translucent, about a minute later, add the chopped sun-dried tomatoes, chicken stock, cream, and lime juice.
  
• Let the cream start to boil, but do not let it boil. Then turn the heat to low and simmer, stirring occasionally. This is a good time to check the flavors. After a minute, add the Parmesan cheese and parsley. Check the flavors again and keep stirring. (I might even add a dash of cayenne now, if you like more heat.)
• Add your cooked shrimp to the sauce. Ideally, your pasta will be ready at the same time as the sauce.
• Drain the pasta, then add it to the pan and garnish with parsley and additional grated Parmesan, if desired.
  

Nutrition

Calories: 483kcalCarbohydrates: 46gProtein: 34gFat: 18g

Keyword addictive, Cajun, creamy, delicious, flavorful, fresh, fresh parsley, garlic, jumbo shrimp, onion, paprika, parmesan, pasta, red pepper flakes, sundried tomatoes

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