Pasta with Cajun Shrimp

Shrimp are sautéed in a creamy sauce and mixed with pasta in this delectable Cajun Shrimp Pasta. It’s perfect for a date night or any day you want to treat yourself.
If you’ve seen my shrimp tacos or any of the other shrimp dishes on the site, you already know how much we love shrimp.
I’m a sucker for a creamy, decadent pasta dish. That’s what this Cajun Shrimp Pasta Recipe is all about. On a plate, it’s creamy, carb-y nirvana. You’re going to enjoy it.

Shrimp are sautéed in a creamy sauce and mixed with pasta in this delectable Cajun Shrimp Pasta. It’s perfect for a date night or any day you want to treat yourself.

I had a recent need for something creamy with a hint of heat, and I usually have pasta in the cupboard, so I decided to treat myself. Do you want to know what happened as a result of my indulgence? This is a Cajun Shrimp Pasta recipe.

Before mixing the combination with fettuccine, succulent shrimp are cooked in a creamy Cajun sauce with shallots and bell peppers. Cajun-y delight, rich and creamy! Who could possibly say no?

But, first, let’s speak about shrimp, because I get a lot of queries about it.

How do you choose the proper shrimp size?
Shrimp is often sold by the number of pounds required to form a pound. When buying shrimp, look for numerals like 31/40, 51-60, and U-10. 31/40 refers to the number of shrimp per pound ranging from 31 to 40. 51 to 60 shrimp per pound implies there are 51 to 60 shrimp per pound, whereas U- 10 suggests there are less than 10 shrimp per pound.

Simply place frozen shrimp in a colander under cold (not hot) running water for few minutes to defrost. After that, pat the shrimp dry and they’re ready to eat.
You may alternatively put the shrimp in a bag (or use the bag that came with it if it came with one) and immerse it in cold water. This approach may take a little longer, but you won’t have to keep running water.

Cajun Shrimp Pasta is rich, creamy, and spicy. It’s perfect for a date night supper!

What’s the best way to devein shrimp?
Always devein your shrimp before cooking, amigos.

Purchase E-Z peel shrimp if you want to make things easy, like I do. You don’t have to do anything because these shrimp have already been spilt and deveined.

Don’t panic if you buy shrimp that hasn’t been deveined; it’s a simple process. Simply cut a slit along the back of the shrimp with a paring knife and move the black vein that runs down the back.

Shrimp are sautéed in a creamy sauce and mixed with pasta in this delectable Cajun Shrimp Pasta. It’s perfect for a date night or any day you want to treat yourself.

Now for some further information on this Creamy Cajun Shrimp Pasta:

It has a creamy texture. It’s got a smidgeon of a kick to it. It’s opulent and extravagant. And, to be honest, it’s one of my favorite pasta dishes.

Shrimp are sautéed in a creamy sauce and mixed with pasta in this delectable Cajun Shrimp Pasta. It’s perfect for a date night or any day you want to treat yourself.

To give it that kick, I use a cajun seasoning combination. You may readily get these at your local grocery shop; it’s also known as blackened seasoning. You may even make your own from scratch.

I use heavy cream and sour cream to add richness. The sour cream gives a nice tanginess to the dish.

For the most part, you may choose whichever pasta you like when it comes to the pasta. Keep in mind that you’ll need a pasta that can tolerate a thicker sauce, so angel hair is out. Linguine or fettuccine are excellent choices.

This Cajun Shrimp Pasta is simple to prepare on a weekday while yet being elegant enough for a romantic night at home. You’re ready to go with a salad and a glass of wine.

Pasta with Cajun Shrimp
Shrimp are sautéed in a creamy sauce and mixed with pasta in this delectable Cajun Shrimp Pasta. It’s perfect for a date night or any day you want to treat yourself.

Ingredients:
1 pound linguine or fettuccine pasta, dried
2 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced

1/4 cup shallots, minced
1 small green bell pepper, chopped
1 quart of thick cream
a half-cup of sour cream
1 tablespoon seasoning (Cajun)
1 pound 51-60 count prawns, peeled and deveined kosher salt and pepper to taste 1 pound 51-60 count prawns, peeled and deveined
INSTRUCTIONS

Start your pasta water and boil it according to the package recommendations.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, shallots, and bell pepper after the butter has melted. Cook for 3 minutes, or until the bell peppers are slightly softened but still crisp.
Reduce the heat to a medium-low setting. In a separate skillet, combine the heavy cream, sour cream, and Cajun spice. Stir to incorporate and heat for 3 minutes, or until well warmed. Cook, stirring occasionally, for 5-6 minutes, or until the shrimp are pink.

When the pasta is done, drain it and add it to the sauce, tossing to incorporate. Allow it sit for 5 minutes before tossing again. Serve.