A quick and easy Cajun Shrimp Pasta Recipe with juicy, pan-seared shrimp, sautéed bell peppers and onion, and a creamy, Cajun Alfredo sauce.
- 3 tablespoons avocado or canola oil, separated
- 1 pound jumbo shrimp peeled and deveined
- 1 tablespoon + 3/4 teaspoon Cajun seasoning, separated
- 1/2 green bell pepper seeded and diced
- 1/2 red bell pepper seeded and diced
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 1/3 cups half and half
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Kosher salt
- 3/4 package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
- 2 Roma tomatoes seeded and chopped
- 4 green onion sliced
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Pat the shrimp dry with paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil and sprinkle with 1 tablespoon of Cajun or Blackened seasoning.
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Add the oil to a large sauté pan over medium-high heat and bring to temperature. Add the shrimp in a single layer (working in batches as necessary) and cook for about 2-3 minutes. Then, turn and cook for about 2 minutes more. Remove the shrimp and set aside on a plate until ready to use.
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Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 4-5 minutes, stirring often. Add the garlic and cook for about 1 minute more.
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Sprinkle the flour over the softened vegetables and stir to coat. Add the half and half one big splash at a time, stirring until smooth after each addition.
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Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened. Stir in the Parmesan cheese, as well as 3/4 teaspoon Cajun seasoning and the salt. Remove from the heat.
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Stir the shrimp into the sauce and serve over pasta. Garnish with fresh diced tomatoes and sliced green onions, if desired.