Description
This Lightened Creamy Cajun Shrimp Pasta recipe delivers a flavorful and satisfying meal with a creamy, spicy tomato sauce paired with tender shrimp and spinach. It’s a healthier twist on classic Cajun pasta, using milk and a light roux for the sauce, complemented by Parmesan cheese and aromatic Cajun seasoning. Ready in 50 minutes and serving 8, it’s perfect for family dinners or entertaining guests who love a little Southern kick.
Ingredients
Scale
Pasta
- 1 (16 oz) box spaghetti
Shrimp
- 1 lb shrimp, peeled, deveined, tail off
- ¼ cup Cajun seasoning, divided
- Pinch of salt and black pepper
- 1 tablespoon olive oil
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 (14 oz) cans diced tomatoes, undrained
- 2 cups milk
- 2 tablespoons all-purpose flour
- ½ cup grated Parmesan cheese
Vegetables & Garnish
- 1 (8 oz) bag baby spinach
- Fresh parsley, for garnish
Instructions
- Cook Pasta: Cook spaghetti according to package directions until al dente. Drain the pasta well and keep it warm while preparing the rest of the dish.
- 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.
- Cook Shrimp: Heat 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 are just cooked through, about 2-3 minutes per side. Remove shrimp from the pot and set aside.
- Make Sauce: Reduce heat to medium and add butter to the same pot. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Stir in the undrained diced tomatoes along with the milk to combine.
- Thicken Sauce: In a small bowl, whisk together about ¼ cup of the milk-tomato mixture with the flour to form a smooth roux. Pour this back into the pot and whisk continuously until the sauce is smooth and begins to thicken.
- Add Flavor: Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Let the sauce simmer over medium heat for a few minutes until thickened, stirring occasionally. Turn off the heat once desired consistency is reached.
- Combine and Finish: Return the cooked shrimp and drained spaghetti to the sauce in the pot. Toss gently to coat the pasta and shrimp evenly. Add the baby spinach and stir until the spinach just wilts from the heat.
- Serve: Garnish the pasta with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can adjust the level of Cajun seasoning to suit your spice preference—start with less if you prefer milder dishes.
- Use low-fat or 2% milk to keep the sauce lighter without sacrificing creaminess.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Ensure shrimp is not overcooked to keep it tender and juicy.
- This dish can be prepared ahead by cooking the pasta and sauce separately, then combining just before serving.
