Serves 6
20 min
Creamy Cajun Shrimp Pasta
Recipe GLPR1164ea59b58bfb
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.
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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.
