Description
This Creamy Cajun Shrimp Pasta with Pappardelle is a rich and flavorful dish featuring wild-caught jumbo shrimp sautéed with Cajun seasoning, tossed in a luscious, homemade creamy Cajun sauce, and served over tender pappardelle pasta. Perfect for a comforting yet elegant dinner, this recipe combines the smoky spice of Cajun flavors with the creaminess of parmesan and heavy cream for a truly indulgent experience.
Ingredients
Units
Scale
Shrimp
- 1 lb. wild-caught jumbo shrimp, deveined
- 1-2 tablespoons Cajun seasoning, homemade or store-bought
- 4 tablespoons unsalted butter
Pasta
- 1 (16 oz) package Pappardelle pasta (or your favorite ribbon-shaped pasta)
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 tablespoon organic all-purpose flour
- 1 teaspoon Cajun seasoning, homemade or store-bought
- 1 1/2 cups organic heavy cream
- 1 cup organic chicken, vegetable, or seafood stock
- 3 tablespoons white cooking wine
- 1 cup freshly grated parmesan cheese
Optional Toppings
- Green onions (aka scallions), chopped
- Handful of chopped candied bacon
Instructions
- Sauté/Seer the Shrimp: In a medium 10-inch skillet over medium-high heat, melt the butter. Add the shrimp that have been seasoned with Cajun seasoning and cook on both sides for about 3-4 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Cook the Pasta: Cook the pappardelle pasta according to package instructions, usually 8-10 minutes until al dente. Drain and set aside.
- Make the Creamy Cajun Sauce: In the same skillet, heat the olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped bell peppers and sauté for 1-2 minutes until translucent and fragrant. Sprinkle in the Cajun seasoning and flour, stirring until combined to create a roux-like base.
- Add Liquids and Cheese: Lower the heat to medium-low and slowly stir in the heavy cream, stock, and white cooking wine. Let the mixture simmer gently for 1-2 minutes, then add the grated parmesan cheese, whisking continuously until the cheese fully melts and the sauce thickens, about 2-3 minutes.
- Combine Pasta and Sauce: Add the drained pappardelle pasta to the skillet and toss well to ensure the pasta is fully coated with the creamy Cajun sauce. Optionally, add the cooked shrimp to the pasta to coat them with the sauce, or serve the shrimp on top of pasta when plating.
- Serve Immediately: Plate the creamy Cajun shrimp pasta and top with optional chopped green onions and candied bacon if desired. Serve hot and enjoy!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days. When reheating, add a splash of heavy cream or seafood stock to restore the sauce’s creaminess.
- OIL: Coconut oil or grapeseed oil can be used instead of olive oil for sautéing.
- PASTA: Ribbon-shaped pastas like Tagliatelle or Fettuccine are good alternatives, but be sure to toss thoroughly so the sauce coats evenly. Penne, Rigatoni, Paccheri, or Orecchiette are also great options.
- GREENS: For extra flavor and nutrition, add greens such as spinach, broccolini, collards, or asparagus.
- MEAT ALTERNATIVES: For variation, other seafood or meats can be substituted—refer to related recipes for suggestions.
