Creamy Cajun Pasta

Pasta – no matter what you do with it, no matter what sauce you put on it, it is always delicious, but this creamy cajun pasta is an absolute show stopper. It is vibrant and has a little kick of heat with a subtle smokiness. I topped this pasta with some blackened shrimp, but is also great as is or even some blackened chicken! This dish came was inspired by my love of cajun seasoning, pasta and shrimp and thought why not?! It turned out even better than I could have wanted and is definitely a comfort meal in my house. Great for a lazy Sunday or even a mid-week pick me up. The other great thing is this dish comes together in just 30 minutes which means you don’t have to work too hard to bring this delicious dish to your table!

For the Pasta:

  • 1 Lb Farfalle
  • 2 Tbsp Butter
  • 1 Yellow Onion, Diced
  • 1/2 Cup White Wine
  • 1 Lemon, Juiced
  • 2 Tbsp Minced Garlic
  • 1 Cup Heavy Cream, or Milk
  • 1/2 Cup Sour Cream
  • 1 Cup Freshly Grated Parmesan
  • 1 Cup Arugula (Optional)
  • 1-2 Tbsp Cajun Seasoning (see recipe below)
  • 1/3 Cup Reserved Pasta Water

For the Blackened Shrimp (Optional):

  • 1 Lb Shrimp, Peeled and Cleaned
  • 1 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 2 Tsp Paprika
  • 1 Tsp Cumin
  • 1/2 Tsp Chili Powder
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tsp Worcestershire
  • 1 Tbsp Butter

Cajun Seasoning: (Makes ~ 3/4 Cup)

  • 3 Tbsp Smoked Paprika
  • 2 Tbsp Salt
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 1 Tbsp White Pepper
  • 1 Tbsp Onion Powder
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Cayenne
  • 1/2 Tbsp Dried Thyme
  • Serves: 4
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 Minutes

To Make:

  1. Heat a large pan over medium heat and add in the butter. Add the diced onions and saute for 5 minutes until the soften.
  2. Next, add in the minced garlic, lemon juice and white wine and allow to reduce for 8 minutes.
  3. While the wine is reducing, bring a large pot of generously salted water to a boil and cook the pasta for 6-8 minutes until al dente.
  4. While the pasta is cooking, return to the sauce and add the heavy cream, sour cream, parmesan, and cajun seasoning and whisk to combine. Add the arugula and cook for 5 minutes, until the arugula starts to wilt. Reduce the heat to low.
  5. At this point, the pasta should be finished cooking. Using a slotted spoon, transfer the pasta to the sauce as well as 1/3 cup of the pasta water. Stir in the pasta to coat evenly with the sauce. If not serving with shrimp, then it is ready to serve!
  6. If you are making the shrimp – add the shrimp, seasonings and worcestershire sauce to a mixing bowl and toss to coat. Heat a pan over high heat and add the butter. Once the butter is melted, add in the shrimp and cook for 2 minutes, flip then cook for another 2 -4 minutes, until the shrimp is cooked through.
  7. Divide the pasta between 4 bowls and top with the shrimp. Top with extra parmesan and fresh blacked pepper, if desired, and serve!

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