Use some cajun, cayenne pepper and other spices to kick up the flavor in your shrimp pasta tonight!
Every dish tastes better with a little kick. Even though shrimp isn't the cheapest, this dish is. It’s super simple to prepare, makes plenty for everyone’s rumbling tummy and is just as delicious the next day as a cold pasta dish for lunch.
The fun part of this recipe is you can tone the spice up or down based on your taste. Feeling adventurous? Add a little extra. Want just a little punch? Use less.
Buy cooked, frozen shrimp for this dish and cut down the time it takes to make dinner tonight. All you have to do is thaw them and throw them into the mix. Top off the dish with a little parsley for garnishment and you’re ready to eat.
- ½ pound of linguine or another favorite pasta
- 3 chopped grape tomatoes
- 3 gloves of garlic, minced
- 1 pound cooked shrimp, frozen
- 1-2 teaspoons of cajun seasoning
- 1-2 teaspoons of ground cayenne red pepper
- ½ cup heavy whipping cream
- Salt and pepper to taste
- Splash of olive oil
- Cook the pasta according to the box’s directions.
- While the pasta is cooking, in a small pan, add garlic, tomatoes and olive oil and sauté for about 2 minutes.
- To thaw the shrimp, place shrimp in a large bowl and run cold water over them for about 5-10 minutes, or until completely thawed.
- Dump out water and dry off shrimp.
- Sprinkle the shrimp with red pepper, Cajun seasoning and salt and pepper.
- Remove small pan from the heat and pour in the heavy cream. Mix well.
- Pour the mixture over pasta and add the shrimp.
- Sprinkle a dash more of Cajun seasoning and red pepper. Mix well.
Serve with a side salad or bread (and of course, a little wine) and enjoy!