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Cajun Shrimp Pasta with Roasted Red Pepper Cream Sauce

This Cajun shrimp pasta blends smoky Creole heat with a creamy roasted red pepper sauce for an easy 30-minute meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Pasta
Cuisine: American
Calories: 740
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 ounces dried fettuccine about 340 grams
  • 1 pound medium raw shrimp, peeled and deveined (16/20 count) about 450 grams
  • 5 tablespoons avocado oil or olive oil divided, as needed
  • 1 1/2 teaspoons salt-free Cajun Creole seasoning
  • 1/2 teaspoon granulated garlic
  • 1 pinch cayenne pepper optional, for extra heat
  • to taste kosher salt
  • 1 tablespoon unsalted butter
  • 1 small onion, finely diced
  • 1/2 cup diced roasted red peppers from a jar about 4 ounces / 113 grams
  • 6 cloves garlic, pressed or finely minced
  • 1 pinch red pepper flakes optional, for more heat
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounces / 411 grams) fire-roasted crushed tomatoes
  • 1/2 cup chicken broth preferably low sodium
  • 1/2 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Gather and prep all your ingredients before you begin, measuring spices and chopping the onion, peppers, garlic, and parsley.
  2. Cook the fettuccine in a large pot of salted boiling water according to package directions until just al dente. Drain and set aside, reserving a little pasta water if desired.
  3. In a bowl, combine the shrimp with about 1 tablespoon of the oil, the Cajun Creole seasoning, granulated garlic, a pinch of salt, and a pinch of cayenne if using. Toss to coat evenly.
  4. Set a large cast-iron skillet over medium-high heat and add about 2 tablespoons of the oil. Once the oil is shimmering, arrange the shrimp in one layer and sear for about 2 minutes until golden brown. Flip and sear for another minute, then remove the shrimp from the skillet.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons oil and the butter to the skillet, then stir in the onion and roasted red peppers with a pinch of salt. Sauté for 2 to 3 minutes until softened and lightly golden.
  6. Stir in the garlic, red pepper flakes (if using), and tomato paste. Cook for about 30 seconds, stirring constantly, until aromatic and the paste turns a deeper color.
  7. Pour in the crushed tomatoes, chicken broth, and heavy cream, and stir to combine. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly.
  8. Add the cooked fettuccine to the sauce along with half of the seared shrimp and half of the parsley. Toss well to coat the pasta in the creamy sauce.
  9. Top with the remaining shrimp and sprinkle the rest of the parsley over the dish. Serve directly from the skillet or transfer to a platter first.

Nutrition

Calories: 740kcalCarbohydrates: 74gProtein: 35gFat: 34gSaturated Fat: 12gCholesterol: 240mgSodium: 1150mgFiber: 6gSugar: 5g

Notes

To reduce the heat, leave out the cayenne and red pepper flakes; the Creole seasoning still delivers a subtle kick.
If you cannot find fire-roasted crushed tomatoes, use regular crushed tomatoes and add 1/2 teaspoon smoked paprika to mimic the smoky flavor.
Use a large skillet so the pasta has room to be tossed without the sauce splattering or sticking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soak up some sauce, so add a splash of chicken broth when reheating.
For a lighter sauce, swap the heavy cream for half-and-half, but expect a thinner consistency.
Take care not to overcook the shrimp. They finish warming through when tossed with the hot pasta, so remove them from the skillet just as they turn pink and crusty.
To make this dairy-free, use 1/2 cup full-fat coconut milk instead of heavy cream and use oil, not butter, for the sauté.

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