Description
This Lightened Creamy Cajun Shrimp Pasta is a flavorful, healthier twist on a classic creamy pasta dish. Tender shrimp seasoned with a zesty Cajun blend are cooked to perfection and tossed in a light, creamy sauce made with milk and Parmesan cheese, combined with spinach and diced tomatoes for a nutritious and satisfying meal.
Ingredients
Scale
Pasta
- 1 (16 oz) box spaghetti
Shrimp and Seasoning
- 1 lb shrimp, peeled, deveined, tail off
- ¼ cup Cajun seasoning, divided
- Pinch of salt and black pepper
Sauce
- 1 tablespoon olive oil
- 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
Greens and Garnish
- 1 (8 oz) bag baby spinach
- Fresh parsley, for garnish
Instructions
- Cook Pasta: Cook spaghetti according to package directions until al dente. Drain thoroughly and keep warm while preparing the rest of the dish.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with half of the Cajun seasoning, plus a pinch of salt and black pepper, ensuring they are evenly coated.
- Sauté Shrimp: Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned shrimp and cook until they turn opaque, about 2-3 minutes per side. Remove cooked shrimp from the pot and set aside.
- Prepare Sauce Base: Add butter and minced garlic to the same pot. Cook for 1-2 minutes until the garlic is fragrant but not browned. Then stir in the undrained diced tomatoes and milk, combining them well.
- Make Roux and Thicken Sauce: In a separate small bowl, whisk ¼ cup of the milk-tomato mixture with the all-purpose flour to create a smooth slurry. Return this roux mixture to the pot and whisk continuously over medium heat until the sauce thickens and becomes smooth, about 3-5 minutes.
- Finish Sauce: Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Simmer the sauce over medium heat, stirring occasionally, until it reaches a creamy consistency. Then turn off the heat.
- Combine Pasta and Shrimp: Add the cooked shrimp and drained spaghetti directly into the sauce. Toss everything together to coat the pasta and shrimp evenly.
- Add Spinach and Serve: Stir in the baby spinach and allow it to wilt gently in the warm sauce. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately for best taste.
Notes
- You can substitute the milk with a lower-fat version to make this dish even lighter.
- For extra heat, add a pinch of cayenne pepper along with the Cajun seasoning.
- This recipe works well with fettuccine or linguine as an alternative to spaghetti.
- If fresh parsley isn’t available, dried parsley or basil can be used as a garnish.
- Make sure not to overcook the shrimp to keep them tender and juicy.
