Creamy Cajun Shrimp Pasta

By Jamie Vespa

Creamy Cajun Shrimp Pasta with mushrooms, peppers, and onions. This 30 minute, one pot pasta is perfect for weeknight cooking and will become a family favorite!

Ingredients

• 1 Tbsp. smoked paprika
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. garlic powder
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 to 1/2 tsp. cayenne pepper ((use more or less depending on desired level of spice))
• 1 lb. raw peeled and deveined shrimp
• 3 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. unsalted butter
• 8 oz. white or baby bella (cremini) mushrooms, sliced
• 2 bell peppers, thinly sliced (any colors)
• 1 cup diced yellow onion
• 12 oz. dry penne pasta (about 4 heaping cups)
• 1 (14-oz.) can fire-roasted tomatoes
• 4 cups (1 quart) vegetable or chicken broth
• 1/2 cup heavy cream (sub cashew cream if making dairy-free)
• 1/4 cup fresh chopped parsley

Instructions

1. 1

   Prepare Cajun Seasoning blend by combining all spices in a small bowl; stir well.

2. 2

   Heat butter and 1 Tbsp. of the oil in a large Dutch oven or soup pot over medium-high. Season shrimp with half of the Cajun seasoning. Once the pan is hot, add shrimp and cook 2 to 3 minutes per side, or until opaque. Transfer to a plate.

3. 3

   Add remaining 2 Tbsp. oil to pan, along with mushrooms, bell peppers, onion, and remaining half of Cajun seasoning. Cook over medium-high until vegetables become tender, about 8 minutes. Add pasta, tomatoes, and broth, and bring mixture to a boil. Cover, reduce heat to medium, and simmer for 12 to 14 minutes, or until pasta is al dente.

4. 4

   Remove lid and stir in heavy cream. Continue simmering, uncovered, for 2 more minutes, until sauce begins to thicken and cling to noodles. Stir in parsley and serve.