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Recipe: Cajun Shrimp Pasta

A delicious Cajun turn on an old Italian pasta favorite, this spaghetti turns into explosion on your taste buds. If you are allergic to shrimp or crawfish, you can always use chicken.

Cajun Shrimp Pasta Ingredients

  • ? cup butter

  • ? cup all-purpose flour

  • 4 tablespoons butter

  • 2 large stalks celery, chopped

  • 1 medium yellow onion, chopped

  • 1 green bell pepper, chopped

  • 4 cloves garlic, minced

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL Chunky)

  • 1 (6 ounce) can tomato paste (such as Hunts)

  • 1 tablespoon onion powder

  • 2 teaspoons garlic powder

  • 2 tablespoons white sugar

  • teaspoon cayenne pepper, or to taste

  • 2 (15 ounce) cans tomato sauce (such as Hunts)

  • cup vegetable oil

  • 3 cups water, divided

  • 1 pound large shrimp, peeled and deveined

  • 1 (14 ounce) package spaghetti

  • salt and ground black pepper to taste

  • 2 tablespoons chopped fresh parsley

How to Make Cajun Shrimp Pasta

  1. To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.

  2. Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.

  3. Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.

  4. Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Cajun Shrimp Pasta Nutritions

  • Calories: 523.8 calories

  • Carbohydrate: 63.3 g

  • Cholesterol: 121.9 mg

  • Fat: 22 g

  • Fiber: 5.5 g

  • Protein: 20.2 g

  • SaturatedFat: 9.9 g

  • ServingSize:

  • Sodium: 1093.4 mg

  • Sugar: 12.9 g

  • TransFat:

  • UnsaturatedFat:

Cajun Shrimp Pasta Reviews

  • This was not a hard dish to make. I used fresh shrimp so most of my prep time was shelling and deveining the shrimp. I used fettuccini because I like a meaty pasta in dishes like this. I did add maybe 1 to 1 1/2 tsp of creole seasoning and I added andouille sausage. I cooked the sausage separately and then added it last and let it simmer for an additional 5 minutes or so. My husband loved it and it had just enough heat. If you like it spicy you might want to add more cayenne pepper.

Source: Cajun Shrimp Pasta

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