Shrimp. Pasta. Spicy cream sauce. What’s not to love here? This Cajun chicken pasta has long been one of our weeknight favorites. Comes together so quickly and easily, it’s a dish I know I can always turn to on those nights where I want something good and comforting – but I don’t feel like putting that much effort into dinner.
So, it was only a matter of time before I swapped out chicken for other proteins. Like, shrimp. All truths being told, I think I love this dish with shrimp, even more than the chicken. Think shrimp alfredo, but kicked up with the addition of cayenne pepper, sliced bell peppers, and onions that have been sauteed for a bit of a crunch amidst the tender pasta. Rich and decadent, with a bit of heat – it would be a perfect dinner for Fat Tuesday. Or, for Valentine’s Day for that matter. Dinner is ready in under 30 minutes, leaving you plenty of time to do “other” things with your Valentine
Cajun Shrimp Pasta
1 pound medium or large shrimp, peeled and de-veined
1 tablespoon Cajun spice mix
3 tablespoons olive oil
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
½ onion, sliced
3 cloves garlic, minced
1 cup cream
1/2 cup white wine (I use dry Vermouth)
1/2 cup chicken broth
Cayenne pepper, to taste
1 pound cooked fettuccine
2 scallions, chopped (for garnish)
Sprinkle 2 teaspoons Cajun spice over the shrimp, toss to coat. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Add shrimp to skillet, and cook for about 2 minutes. Flip shrimp over and cook for 1 minute more. Remove to plate and set aside. Add remaining tablespoon of olive oil and heat until shimmering. Add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over medium high heat until peppers and onions are tender. Remove all vegetables from the pan to a plate, and set aside.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium low and pour in cream, whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Add cayenne pepper, salt and pepper to taste. Add the vegetables to the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Serve spicy shrimp on top of pasta. Sprinkle with scallions for garnish.
Source: adapted from this Cajun Chicken Pasta recipe