Cajun Shrimp Pasta
Creamy pasta with shrimp and just the right amount of spice
Ingredients
- 2 pounds shelled, deveined, large shrimp
- 1 tbsp olive oil
- 3 tbsp cajun seasoning, divided (see below)
- 12 ounces angel hair, or thin spaghetti
- 5 tbsp butter, divided
- 1 cup chopped onion
- 3 cups baby spinach
- 2 cups half and half
- 1 1/2 cups grated Parmigiano Reggiano, plus more for garnish
- 1 tbsp chopped, fresh parsley
Cajun Seasoning
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp thyme
- 1 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
Instructions
- In a small bowl, combine the spices for the cajun seasoning.
- In a medium bowl, combine shrimp, 2 1/2 tsps of cajun seasoning, and 1 tablespoon olive oil. Toss to coat and let sit for 10-15 minutes.
- Bring a large pot of water to boil and add pasta. Cook until al dente. Reserve 1/3 cup pasta water. Drain pasta and set aside.
- In a large skillet, heat 1 1/2 tablespoons of butter. Saute shrimp in small batches 3-4 minutes per side until cooked through. Remove shrimp to plate.
- Add 1 tablespoon butter to now empty skillet and saute onions. Add spinach and wilt gently. Add 1 teaspoon of cajun seasoning to vegetables. Add pasta water to deglaze pan. Transfer vegetables to plate with shrimp
- Melt remaining butter in skillet. Add half and half and simmer to reduce by 1/4 to 1/3. Add cheese and stir together until somewhat thickened.
- Add pasta to skillet and toss to coat. Add shrimp and veggies and coat evenly with sauce. Top with fresh parsley and additional cheese