Description
A quick, spicy, and indulgent weeknight dinner that features zippy Cajun heat balanced with a silky cream sauce.
Ingredients
- 8 oz pasta (fettuccine or penne recommended)
- 1 lb shrimp, peeled and deveined
- 2 tbsp Cajun seasoning (adjust to taste)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup bell peppers, thinly sliced (optional)
- ½ cup Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook 8 oz pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain and set pasta aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté 30–45 seconds until fragrant.
- Add 1 lb shrimp to the skillet. Sprinkle 2 tbsp Cajun seasoning over the shrimp and toss to coat. Cook 2–3 minutes per side, until shrimp are pink and opaque. Remove shrimp and set aside if you prefer to finish cooking them in the sauce.
- Pour in 1 cup chicken broth to deglaze the pan, scraping browned bits with a wooden spoon. Bring to a gentle simmer for 1–2 minutes.
- Lower the heat and stir in 1 cup heavy cream. Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Return the shrimp to the skillet (if removed). Add the cooked pasta and ½ cup grated Parmesan. Toss vigorously to coat; add reserved pasta water a few tablespoons at a time if the sauce feels too thick.
- If using, add sliced bell peppers and cook 1–2 minutes until just tender-crisp.
- Taste and season with salt and pepper. Garnish with chopped fresh parsley and serve immediately.
Notes
Use half-and-half for a lighter sauce, or coconut cream for a dairy-free option. Adjust Cajun seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun