Cajun shrimp pasta

This cajun shrimp pasta is super easy to make and one of my favorite pasta recipes of all times. Make sure you use whole wheat pasta for a healthier option.

 Love, love love this cajun shrimp pasta recipe…I LOVE THE CAJUN SMOKY FLAVOR IN THIS

…and to top it all off this is just super simple, fast and again super versatile to whip together. My kind of dish ;-) You can also add sliced peppers, mushrooms, really what ever you would like. You can also make it with chicken instead if you prefer.

I just got some Cajun spice on a trip that we just took to Lancaster, PA… so glad I did and used it for this. It turned out superb!!

This dish has definitely become one of my favorite pasta dishes and will be in our menu often enough so that I can enjoy it plenty :-). You have to make this. If you like the Cajun flavor this is a must.

Anyhow, I won’t elaborate any further. If you try this cajun shrimp pasta recipe please let me know how you like it.

Enjoy!

This has become one of my favorite pastas. It is so simple, tasty and comforting. A must try pasta dish. Just make sure you use good quality Cajun spice, it really makes a huge difference, and if you like add more to the recipe. I normally do!!

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Cajun shrimp pasta

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

  • 1 lb cooked shrimp, thawed and pat dried
  • 2-3 teaspoons Cajun spice,  or more
  • 1 lb bag whole wheat penne pasta.
  • 4-5 tbsp olive oil
  • 1 large red onion, sliced
  • 4-5 cups fresh spinach
  • 3-5 cloves garlic, minced
  • 1/2 cups white wine, you can use vegetable stock instead
  • 1-2 tsp arrowroot powder, or corn starch, depending on how thick you want the sauce
  • 1/2 cup heavy cream
  • 1 tbsp pepper flakes, optional
  • Celtic salt to taste

 

Directions:

Cook pasta to aldente stage.

Meanwhile, In a large skillet, over medium to high heat place oil and cook onions for 3 minutes. Add garlic and Cajun spice and cook further for 1 minute. If adding pepper flakes do at this stage.

Turn the heat to high and add wine. Cook for 3 to 5 minutes until wine has almost evaporated, scraping the bottom of the pan to deglaze. Reduce heat to medium and add the shrimp and cook for 2-3 minutes. Pour in cream and corn starch dissolved in 1 tablespoon of water.

Heat through for a minute or so or until sauce starts to thicken. Turn off heat and add spinach. Spinach will wilt as its being tossed. Add salt to taste.

Add drained pasta and toss to combine.

Nutrition facts calculated based on the recipe giving 6 servings


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6 comments

  1. This looks really yummy. I love cauliflower, so I think I’ll be cooking this dish soon.
    Nice blog, keep on sharing your recipes and your passion with us.
    Congratulations.

  2. Gracias, if you try it, let me know if you like it. Thanks for checking my blog :-)

  3. How much salt and pepper do you use?

  4. Angie O,

    probable about 1 teaspoon of each, maybe more. Just to taste really :-)

    Here is another link for another version of it that I made in case you didn’t see it!

    Thanks for visiting my blog and let me know how it turned out for your family :-)

    http://eatgood4life.blogspot.com/2011/01/gooey-cauliflower-mac-and-cheese-2.html

  5. This was delicious Miryam! Gotta love a way to get veggies into my little picky eater’s tummy! :D

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