Description
This Creamy Cajun Shrimp Pasta with Pappardelle is a rich and flavorful dish featuring wild-caught jumbo shrimp sautéed in butter and Cajun seasoning, tossed with wide ribbon-shaped pasta and coated in a luscious creamy sauce made with heavy cream, chicken or seafood stock, white wine, and Parmesan cheese. The dish combines spicy Cajun flavors with a smooth, cheesy cream sauce for a comforting yet elegant meal perfect for dinner or entertaining.
Ingredients
Units
Scale
Shrimp
- 1 lb. wild-caught jumbo shrimp, deveined
- 1-2 Tbsps Cajun seasoning, homemade or store-bought
- 4 Tbsps unsalted butter
Pasta & Sauce
- 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, veggie, or seafood stock
- 3 Tbsps white cooking wine
- 1 cup freshly-grated Parmesan cheese
Optional Toppings
- Green onions (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. Cook the shrimp on both sides for about 3-4 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Cook the Pasta: Prepare the pappardelle pasta according to package instructions, typically boiling for 8-10 minutes until al dente. Drain the pasta and set aside.
- Make the Creamy Cajun Sauce: In the same skillet over medium-high heat, add the olive oil. Sauté the minced garlic cloves for about 1 minute until fragrant. Add the chopped bell peppers and cook until translucent and fragrant, about 1-2 minutes. Stir in the Cajun seasoning and flour until combined.
- Add Liquids to the Sauce: Reduce heat to medium-low. Slowly pour in the heavy cream, stock, and white wine while stirring continuously. Let the sauce gently bubble for 1-2 minutes.
- Finish the Sauce: Add the grated Parmesan cheese and whisk until the cheese fully melts and the sauce thickens, about 2-3 minutes.
- Toss Pasta with Sauce and Shrimp: Add the cooked pappardelle pasta into the skillet with the sauce and toss until the pasta is fully coated. Optionally, add the shrimp back into the sauce to coat them as well. Alternatively, plate the pasta and top with the shrimp.
- Serve: Serve immediately, optionally garnished with chopped green onions or candied bacon if desired. Enjoy your creamy Cajun shrimp pasta!
Notes
- Storage: Store any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, oven, or microwave with a splash of heavy cream or seafood stock to restore sauce creaminess.
- Oil Substitutes: Feel free to use coconut oil or grapeseed oil instead of olive oil if preferred.
- Pasta Variations: Long flat pastas like Tagliatelle or Fettuccine can be used; toss well with tongs to coat evenly. Other shapes like Penne, Rigatoni, Paccheri, or Orecchiette also work well.
- Additional Greens: Add vegetables such as spinach, broccolini, collards, or asparagus to enhance flavor and nutrition.
- Alternative Proteins: You can swap the shrimp with other seafood or meats as desired, check the original post for ideas.
