Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!
What You’ll Need To Make Cajun Shrimp Pasta
Shrimp: Shrimp is the star of this recipe. Choose medium to large frozen or fresh shrimp that have been peeled and deveined with tails off. Thaw frozen shrimp before cooking. Sausage: Any variety of smoked sausage works. If using a large sausage, cut the rounds into half moons. Pasta: Penne pasta is the perfect pasta for the Cajun sauce to cling to, but fusilli, rotini, or other medium pasta shapes or even fettuccine. Vegetables: Colorful bell peppers give the dish some flair. Onions add flavor. Pasta Sauce: This simple sauce combines crushed tomatoes and heavy whipping cream with seasonings. A small can of drained diced diced tomatoes can also be added.
Variations
For extra heat, add a pinch of cayenne pepper or red pepper flakes. Other vegetables, such as mushrooms, can be added.
How to Make Cajun Shrimp Pasta
Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor. If you don’t have Andy Roo’s, I’d suggest homemade cajun seasoning. If using a store-bought brand, taste it first, as some brands can be quite salty and oversalt the dish. Serve with salad and garlic bread.
Tips For a Perfect Pasta Dish
Choose medium shrimp that are peeled and deveined to make this dish easy to prepare. If peeling shrimp at home, cut across the top of the back to the tail. Pull the shell away from the shrimp by grabbing the legs. Pull toward the tail, and the entire shell, legs, and tail should come off easily. Use bacon grease or butter in place of oil if desired. Cook the pasta just to al dente (firm), and be sure to salt the water.
Leftovers
Store leftover Cajun Shrimp Pasta in a tightly covered container in the refrigerator for up to 3 days.
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