Creamy Cajun Shrimp Pasta

Name: Creamy Cajun Shrimp Pasta
Total time: 20 min
Yield: 6
Cuisine: Cajun
Ingredients: 1 pound large raw shrimp (26–30 count), peeled and deveined; 1½ teaspoons Cajun seasoning; 12 ounces fettuccine; 1 tablespoon extra-virgin olive oil, divided; 1 bunch scallions, chopped; 1 medium red bell pepper, thinly sliced lengthwise; 3 cloves garlic, minced; 1 tablespoon unsalted butter; ½ teaspoon ground black pepper; 1 tablespoon all-purpose flour; 1 cup reduced-sodium vegetable broth; ½ cup half-and-half; 5 ounces baby spinach; ⅓ cup sour cream; ½ teaspoon salt

Recipe GLPR1164ea59b58bfb

Cajun

Main Course

20 min

276 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, quick-cooking pasta dish featuring tender shrimp tossed in a rich, creamy Cajun sauce with spinach and fresh vegetables. Ready in just 20 minutes, this elegant main course combines the warmth of classic Cajun spices with a silky sour cream sauce over fettuccine.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound large raw shrimp (26–30 count), peeled and deveined

1½ teaspoons Cajun seasoning

12 ounces fettuccine

1 tablespoon extra-virgin olive oil, divided

1 bunch scallions, chopped

1 medium red bell pepper, thinly sliced lengthwise

3 cloves garlic, minced

1 tablespoon unsalted butter

½ teaspoon ground black pepper

1 tablespoon all-purpose flour

1 cup reduced-sodium vegetable broth

½ cup half-and-half

5 ounces baby spinach

⅓ cup sour cream

½ teaspoon salt

Directions

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, pat the shrimp dry with paper towels. Season with Cajun seasoning and ground black pepper.
Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side until they reach an internal temperature of 145°F. Transfer to a plate and set aside.
In the same skillet, add the remaining ½ tablespoon olive oil and the butter over medium heat. Add the sliced red bell pepper and cook for 2–3 minutes until slightly softened.
Add the minced garlic and half of the chopped scallions to the skillet. Cook for 1 minute, stirring frequently, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a light roux.
Gradually pour in the vegetable broth while stirring to combine, then add the half-and-half. Bring to a simmer and cook for 1–2 minutes until slightly thickened.
Remove the skillet from heat and stir in the sour cream and salt until smooth.
Add the spinach to the sauce and stir until wilted, about 1 minute.
Return the cooked shrimp to the skillet and gently fold into the sauce until evenly coated.
Divide the cooked fettuccine among serving bowls and top with the creamy Cajun shrimp mixture. Garnish with the remaining scallions and serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight pasta that leans on North Carolina's coastal supply of shrimp and relies on pantry staples available at every major Charlotte chain. The cost per serving runs roughly $2.50 to $3.00 once you account for fresh shrimp at $8 to $12 per pound, butter, half-and-half, and fettuccine, making it reasonable for a family meal. The stated 20 minutes is honest for cooking but glosses over 5–10 minutes of shrimp prep and vegetable chopping; realistically budget 30 minutes start to finish. The dish reheats adequately if stored properly and works well for feeding a family of six without fussy plating, though the cream sauce can separate if overheated on the next day.