Description
This Lightened Creamy Cajun Shrimp Pasta is a flavorful and healthier twist on a classic Cajun dish. Featuring perfectly cooked shrimp tossed in a creamy, mildly spiced tomato sauce with spinach and Parmesan cheese, this recipe offers a satisfying meal that’s rich in taste but balanced in calories. Ready in just 50 minutes, it’s ideal for a comforting family dinner that brings bold flavors without heaviness.
Ingredients
Scale
Pasta
- 1 (16 oz) box spaghetti
Shrimp & Seasoning
- 1 lb shrimp, peeled, deveined, tail off
- ¼ cup Cajun seasoning, divided
- Pinch of salt and black pepper
Cooking Fats & Aromatics
- 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
Greens & Garnish
- 1 (8 oz) bag baby spinach
- Fresh parsley, for garnish
Instructions
- Cook Pasta: Cook the spaghetti according to the package instructions until al dente. Drain well and keep warm for later use.
- Season Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with half of the Cajun seasoning, plus a pinch of salt and black pepper to ensure they’re well-flavored.
- Cook Shrimp: Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned shrimp and cook just until they turn opaque and are cooked through, about 2-3 minutes per side. Remove the shrimp from the pot and set aside to prevent overcooking.
- Make Sauce: In the same pot, add butter and the minced garlic, cooking until fragrant but not browned, about 1 minute. Stir in the undrained diced tomatoes and milk to create the base of the sauce.
- Thicken Sauce: To thicken the sauce, whisk together ¼ cup of the milk-tomato mixture with the flour until smooth, creating a roux. Return this mixture to the pot and whisk continuously over medium heat until the sauce is smooth and thickened, about 3-5 minutes.
- Add Flavor: Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Allow the sauce to simmer lightly, stirring occasionally until it is nicely thickened and flavorful. Then, turn off the heat to prevent the sauce from over-reducing.
- Combine and Finish: Add the cooked shrimp and spaghetti back into the sauce, tossing gently to fully coat the pasta and shrimp. Stir in the baby spinach and let it wilt in the residual heat for 1-2 minutes, adding a fresh, vibrant touch.
- Serve: Garnish the pasta with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately to enjoy the dish at its creamy, flavorful best.
Notes
- Use low-fat milk for a lighter sauce without sacrificing creaminess.
- Adjust the amount of Cajun seasoning to control the spice level according to your preference.
- For gluten-free, substitute the spaghetti with gluten-free pasta and use a gluten-free flour alternative for the roux.
- Fresh parsley can be replaced with basil or cilantro for a different garnish flavor.
- Do not overcook the shrimp as they can become tough and rubbery; remove them from heat as soon as they turn opaque.
