Cajun shrimp, chicken & alfredo pasta


How to make Cajun Shrimp Paste:

This recipe takes a little longer than my usual 30 minute meals. But if you feel like multi-tasking, you may be ready to go a little faster. Merely…

Cook your pasta. Follow package directions and cook in a large pot with generously salted water until al dente, then drain. For optimal timing, I recommend keeping this step until the end of the recipe so that your pasta is very hot.

Sauté the vegetables and the prawns. In a separate sauté pan, sauté shrimp, onions and peppers together over medium-high heat until shrimp are cooked through. Vegetables will soften but not be soggy. (I like mine to stay slightly crunchy.) If you want your shrimp extra spicy, add an extra tablespoon of Cajun seasoning before sautéing.

Prepare the creamy alfredo sauce. Meanwhile, in a separate pan (or you can choose to reuse the pan, once the shrimp and vegetables are cooked), make the sauce. Saute a little garlic in butter or olive oil. Whisk the flour to make a roux. Add a little broth, milk, Parmesan, diced tomatoes and Cajun seasoning. Cook until it reaches a low heat and thickens. Then try seasoning with salt, pepper and additional Cajun seasoning (if needed) to taste.

Put it all together. Mix cooked pasta, vegetables, shrimp, alfredo sauce and spinach until just combined. Then, serve hot, garnished with sliced ​​green onion and additional Parmesan cheese, if desired.

Enjoy !

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