Creamy Cajun Shrimp Pasta

Cajun cooking traces to Louisiana’s Acadian roots, where bold spice blends define the table. Here, seared shrimp and sweet bell peppers meet fettuccine in a buttery, paprika-warmed cream sauce with just enough heat.

Serves 4

Estimate for one serving

• 785 cal
• 38g protein
• 68g carbs
• 41g fat
• 5g fiber

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine or linguine pasta
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 6 garlic cloves, minced
• 2.5 tbsp Cajun seasoning (no salt added)
• 1 tsp smoked paprika
• 0.5 tsp crushed red pepper flakes
• 0.5 cup dry white wine
• 1.5 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 0.25 cup chopped fresh parsley
• to taste kosher salt
• to taste freshly ground black pepper

Instructions

1. 1Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 8-10 minutes. Reserve pasta water, then drain and set aside.
2. 2Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with Cajun seasoning, smoked paprika, and salt and black pepper.
3. 3Heat butter and olive oil in a large deep skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate and cover loosely with foil.
4. 4Reduce heat to medium. Add remaining butter and olive oil to the same skillet. Add sliced bell peppers and onion. Cook, stirring occasionally, for 5-6 minutes until vegetables begin to soften.
5. 5Add minced garlic, remaining Cajun seasoning, and crushed red pepper flakes. Cook for 30-45 seconds until fragrant, being careful not to burn the garlic.
6. 6Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until reduced by half.
7. 7Lower heat to medium-low. Slowly pour in heavy cream while stirring. Add grated Parmesan and continue stirring until cheese melts and sauce begins to thicken, about 3-4 minutes.
8. 8Return cooked shrimp to the skillet along with any accumulated juices. Add cooked pasta, lemon juice, and reserved pasta water. Toss everything together gently until pasta is well coated. If sauce is too thick, add more pasta water at a time.
9. 9Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning as needed. Cook 1 more minute to warm through.
10. 10Remove from heat. Stir in half the chopped parsley and sprinkle remaining Parmesan and parsley over the top before serving.