Shrimp, pasta, and veggies tossed in spicy Cajun cream for a rich, satisfying meal with bold southern flavor.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces penne or fettuccine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 3 cloves garlic, minced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1 1/2 cups heavy cream
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1 1/2 tablespoons Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - Toss the shrimp with 1 tablespoon Cajun seasoning, salt, and black pepper.
03 - In a large skillet, heat 1 tablespoon butter and the olive oil over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
04 - Add the remaining butter to the same skillet. Sauté the red and yellow bell peppers and red onion for 3 to 4 minutes until softened. Add the garlic and cook for an additional 30 seconds.
05 - Reduce heat to medium. Add the heavy cream, remaining Cajun seasoning, and smoked paprika to the skillet. Stir well and let simmer for 2 to 3 minutes.
06 - Add Parmesan cheese and stir until melted and the sauce thickens slightly. Adjust seasoning with salt and black pepper as needed.
07 - Return the cooked shrimp to the skillet. Add the drained pasta and toss gently to coat. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is achieved.
08 - Serve immediately, garnished with chopped parsley and lemon wedges.
