Ingredients
Servings: 6 servings
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp cajun seasoning, divided *or added to taste depending on brand used.
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 Tbsp parsley to garnish, (optional)
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Instructions
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Cook the penne pasta in a pot of salted water until al dente according to package instructions. Keep some of the pasta water for the sauce then drain the pasta and cover to keep warm.
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Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
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In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
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Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
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Add the shrimp and pasta back into the skillet and stir until the noodles are coated in sauce and everything is heated through. If needed, add a splash of the reserved pasta water to thin the sauce. To serve, garnish with more parmesan and chopped parsley, if desired.
Notes
*Different brands of cajun seasoning have varying amounts of salt and spiciness. If your seasoning is saltier, start with half of the seasoning and add more to taste.
Variations:
- Pasta – Substitute the penne for any other pasta such as rigatoni, ziti, mostaccioli, or elbow pasta
- Vegetables – You can add your favorite vegetable to the shrimp pasta such as onion, bell peppers, asparagus, green beans, or even sauteed mushrooms.
Nutrition Per Serving
523kcal calories33g carbs25g protein32g fat