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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
Cook Time 12 minutes
Total Time 25 minutes
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
  

  • 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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