My Cajun Shrimp Pasta is one of my favorite winter pasta dishes to make. It packs just the right amount of heat to warm you up on a cold winter evening, while making your taste buds feel like warmer days will be here…hopefully soon. Lighten it up with a side salad, or add on the carbs with some warm crusty french bread.
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Servings: 4
- Cajun Seasoning Mix; ½ tsp of each: salt, pepper, garlic powder, onion powder, white pepper, oregano, cayenne, paprika, and hot chili powder
- 1 lb. Medium Shrimp, peeled and deveined
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Stick (8 Tbsp.) Butter
- 1 ¾ Cups Heavy Whipping Cream
- 16 oz. Bow-tie Pasta
- 6 oz. Parmesan Cheese, shredded
- 2 Tbsp. Olive Oil
- Parsley for garnish
Boil water in a large pot over high heat. Once boiling, add your bow-tie pasta and cook 7-9 minutes or until al dente. Drain and set aside.
Combine all of the seasonings together to create your Cajun seasoning mix. Sprinkle half the seasoning over your shrimp and set the remaining aside.
In a medium size saucepan melt 1 stick of butter on medium-low heat until completely melted. Slowly add in heavy whipping cream and stir until heated through.
Next, slice your red and green bell pepper into long, thin strips. Drizzle olive oil in a large skillet over medium heat. Add sliced bell peppers to saucepan and toss often so they don’t burn.
While your peppers are cooking add the Parmesan cheese in small batches to your butter and cream. Whisk continuously so that the cheese melts and doesn’t ball up together. Continue until you have added all the Parmesan cheese. Next, add in the remaining seasoning mixture. Your sauce should turn a vibrant orange shade.
At this stage your peppers should be soft. Add shrimp to the peppers and cook on both sides until shrimp is cooked through, about 2-3 minutes per side.
In the large pot that you cooked your bow-tie pasta in combine the pasta, sauce, peppers, and shrimp until the sauce coats everything well. Garnish with parsley.