This Cajun shrimp pasta is so brief and smooth to make. Creamy, highly spiced and delicious! You could have dinner geared up in less than 20 minutes.
- 1 lb. Shrimp raw peeled and deveined/jumbo or extra-large (tail-off)
- 12 ounces bow tie pasta
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Cajun seasoning homemade or store-bought (homemade recipe link in notes)
- 1/3 cup white wine I used Sauvignon blanc
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese finely grated
- 1 15 oz. can diced tomatoes drained – no salt added
- If you are using frozen shrimp, thaw them first by running under cold water. Remove all the tails prior to cooking the shrimp. While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
- In a large saute pan, heat the oil over medium heat then add 1 tablespoon of cajun seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side or until the shrimp are pink, opaque and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set aside. Tent with foil to keep warm.
- Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 – 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
- Stir in the heavy cream and 1 tablespoon of Cajun Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the diced tomatoes, pasta, and cooked shrimp. Serve hot and enjoy!