Shrimp and pasta tossed in creamy, spicy Cajun sauce with peppers—easy, comforting meal with bold flavor.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces penne or fettuccine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1 1/2 cups heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1 1/2 tablespoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Boil the pasta in salted water according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Toss shrimp with 1 tablespoon Cajun seasoning, salt, and pepper to coat evenly.
03 - In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Sear the shrimp for 2 to 3 minutes on each side until pink and opaque. Remove to a plate and set aside.
04 - Add the remaining butter to the skillet. Sauté bell peppers and onion for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
05 - Lower heat to medium. Pour in heavy cream, remaining Cajun seasoning, and smoked paprika. Stir well and simmer for 2 to 3 minutes.
06 - Incorporate Parmesan cheese, stirring until melted and sauce is slightly thickened. Season with additional salt and pepper as needed.
07 - Return shrimp to the skillet. Add the drained pasta and gently toss to fully coat with sauce. Adjust the consistency with reserved pasta water as needed.
08 - Serve immediately, garnished with freshly chopped parsley and lemon wedges on the side.
