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Achieving the perfect al dente pasta is crucial for Fiery Cajun Shrimp Pasta. Start by bringing a large pot of salted water to a rolling boil. The salt not only adds flavor but also helps the pasta maintain its structure. Once the water is boiling, add your pasta of choice—linguine or fettuccine work wonderfully in this recipe.

Fiery Cajun Shrimp Pasta

Embark on a flavorful journey with Fiery Cajun Shrimp Pasta, a perfect blend of Cajun spices and creamy goodness. This dish marries the comfort of pasta with the vibrant tastes of Louisiana cuisine, making it a delightful meal for seafood lovers. With succulent shrimp, aromatic vegetables, and rich seasonings, it's easy to prepare and ideal for any occasion. Enjoy a culinary adventure that warms both the heart and the palate, all in under an hour!
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Ingredients
  

12 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup chicken broth

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for extra heat)

Salt and freshly cracked black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup grated Parmesan cheese (for serving)

Lemon wedges (for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente, typically about 8-10 minutes. Before draining, reserve 1 cup of the pasta water; then drain the pasta and set it aside.

    Season the Shrimp: In a medium bowl, combine the shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if desired), salt, and freshly cracked black pepper. Toss the shrimp until they are evenly coated with the spices. Allow them to marinate for about 10 minutes for enhanced flavor.

      Sauté the Vegetables: In a large skillet, heat the olive oil and unsalted butter over medium heat. Once melted and shimmering, add the chopped onion and diced bell pepper. Sauté the vegetables until they are tender and the onion becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to let it burn.

        Cook the Shrimp: Increase the heat to medium-high and add the seasoned shrimp to the skillet. Allow them to cook undisturbed for 2-3 minutes until they turn golden on one side. Flip the shrimp over and cook for an additional 1-2 minutes, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.

          Make the Sauce: In the same skillet, add the halved cherry tomatoes. Cook them for about 3-4 minutes until they soften and begin to blister. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir well and bring the mixture to a gentle simmer, allowing it to thicken slightly for about 3-5 minutes.

            Combine: Add the drained pasta to the skillet, tossing it gently to coat in the creamy sauce. If the sauce appears too thick, gradually add reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Gently fold in the cooked shrimp, warming everything together for an additional 1-2 minutes.

              Serve: Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or Cajun seasoning to your liking. Serve the pasta hot, garnished with a sprinkle of chopped parsley and freshly grated Parmesan cheese. Offer lemon wedges on the side for a zesty squeeze over the top.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4