Description
This Lightened Creamy Cajun Shrimp Pasta is a flavorful and healthier twist on the classic creamy Cajun pasta. Featuring succulent shrimp seasoned with Cajun spices, tender spaghetti, and a rich yet lightened tomato and milk-based sauce thickened with a flour roux, this dish combines comforting creaminess with a spicy kick. Fresh baby spinach adds a vibrant touch, making it a well-rounded and delicious meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 1 (16 oz) box spaghetti
Shrimp and Seasonings
- 1 lb shrimp, peeled, deveined, tail off
- ¼ cup Cajun seasoning, divided
- Pinch of salt and black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
Sauce
- 2 (14 oz) cans diced tomatoes, undrained
- 2 cups milk
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
- 1 (8 oz) bag baby spinach
- Fresh parsley, for garnish
Instructions
- Cook Pasta: Cook spaghetti according to the package instructions until al dente. Drain the pasta well and set aside, keeping it warm for combining later.
- Season Shrimp: In a medium bowl, toss the peeled and deveined shrimp with half of the Cajun seasoning along with a pinch of salt and black pepper to evenly coat the shrimp with the spices.
- Cook Shrimp: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned shrimp and cook until they turn opaque and just cooked through, about 2-3 minutes per side. Remove the shrimp from the pot and set aside.
- Make Sauce: To the same pot, add the butter and minced garlic, cooking until fragrant and the garlic is lightly golden, about 1 minute. Then stir in the undrained diced tomatoes along with the milk.
- Thicken Sauce: In a small bowl, whisk together ¼ cup of the milk and tomato mixture with the all-purpose flour until smooth to create a roux. Slowly add this roux back into the pot, whisking constantly to prevent lumps, and cook over medium heat until the sauce thickens to a creamy consistency.
- Add Flavor: Stir in the grated Parmesan cheese and the remaining Cajun seasoning into the thickened sauce. Allow the sauce to simmer gently over medium heat for a few minutes to meld the flavors, stirring occasionally. After thickening, turn off the heat.
- Combine and Finish: Return the cooked shrimp and the drained spaghetti to the sauce in the pot. Toss everything together to coat the pasta and shrimp evenly with the sauce. Finally, stir in the baby spinach and cover the pot briefly to let the spinach wilt in the residual heat.
- Serve: Garnish the pasta with fresh chopped parsley and additional Parmesan cheese as desired. Serve immediately while warm and enjoy this creamy, spicy shrimp pasta.
Notes
- For a lower-fat version, use low-fat milk and reduce the butter to ½ tablespoon.
- You can substitute gluten-free pasta if needed, but ensure it cooks properly according to package instructions.
- Adjust the amount of Cajun seasoning to your preferred spice level.
- If you prefer a thicker sauce, cook it a few minutes longer after adding the roux while stirring continuously.
- Fresh parsley enhances the freshness of the dish but can be omitted if unavailable.
