30-Minute Cajun Shrimp Pasta
This dish is a quick pasta meal that combines al dente pasta, pan-seared shrimp seasoned with Cajun spice, and a creamy, tomato-accented sauce, ready in under 30 minutes.
Ingredients
Main Ingredients
- 400 g shrimp, peeled and deveined
- 300 g dried pasta (linguine or fettuccine)
- 3 tsp Cajun seasoning
- 240 ml chicken or vegetable broth
- 240 ml heavy cream For lower fat, consider swapping half for low-fat milk.
- 60 g Parmesan cheese, grated
- 1 medium lemon, juiced
- 1 medium tomato, chopped
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp salt, for boiling water Use in the water for cooking pasta.
- 1 tbsp parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil (3 L water with 1 tbsp salt).
- Cook pasta until al dente, reserving 120 ml (1/2 cup) pasta water before draining.
- Season shrimp with 1.5 tsp Cajun seasoning.
Cooking
- Heat 2 tbsp olive oil in a large skillet over medium heat and cook shrimp 2–3 minutes per side until opaque and slightly browned, then remove to a plate.
- Add remaining 2 tbsp olive oil to skillet, increase heat to medium-high and add diced onion. Cook onion for about 3 minutes until softened.
- Stir in minced garlic and remaining 1.5 tsp Cajun seasoning for 1 minute.
- Pour in chicken broth and heavy cream, and simmer gently for about 5 minutes until slightly reduced.
- Stir in grated Parmesan and juice of lemon.
- Combine sauce with cooked pasta, add shrimp and chopped tomato, and toss gently. Thin with reserved pasta water if needed.
- Top with chopped parsley and an extra squeeze of lemon before serving.
Notes
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently and add a splash of water.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g
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