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- 12 oz fettuccine or linguine pasta - 1 lb large shrimp, peeled and deveined - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved These main ingredients form the heart of your dish. The pasta serves as a base, while the shrimp brings a rich, savory flavor. Cajun seasoning adds a spicy kick, and the veggies enhance the taste and texture. - 1 cup heavy cream - 1 cup chicken broth - 1/2 cup grated Parmesan cheese - Salt and pepper to taste The creamy sauce is where the magic happens. Heavy cream and chicken broth create a luscious base. Grated Parmesan cheese adds depth and richness. Adjust the salt and pepper to balance flavors to your liking. - Fresh parsley, chopped - Additional cherry tomatoes Garnishes are your finishing touch. Fresh parsley brightens the dish, while extra cherry tomatoes add color and freshness. These small details elevate your meal from good to great! First, grab a large pot or deep skillet. Heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 1 medium diced onion and 1 diced red bell pepper. Sauté these for about 3-4 minutes until they are soft. Next, stir in 3 cloves of minced garlic. Keep cooking for another minute until you smell the nice aroma. Now it’s time to cook the shrimp. Add 1 pound of large peeled and deveined shrimp to the pot. Sprinkle 1 tablespoon of Cajun seasoning over the shrimp. Cook the shrimp for about 2-3 minutes or until they turn pink. After that, remove the shrimp mixture from the pot and set it aside. Using the same pot, pour in 1 cup of chicken broth and bring it to a gentle boil. Then, add 12 ounces of fettuccine or linguine pasta. Cook the pasta according to the package instructions while stirring occasionally. When the pasta is almost al dente, reduce the heat. Stir in 1 cup of heavy cream and 1 cup of halved cherry tomatoes. Finally, return the cooked shrimp to the pot. Mix everything well and cook for another 2-3 minutes. This will help the pasta finish cooking and the sauce to thicken. To finish, stir in 1/2 cup of grated Parmesan cheese until it melts and becomes smooth. Adjust the taste with salt and pepper as needed. It’s now ready to enjoy! To get that smooth and rich sauce, adjust your cream and cheese ratios. Start with one cup of heavy cream. Then, mix in half a cup of grated Parmesan cheese. This gives you a good base. If you want it creamier, add more cheese. To avoid a watery sauce, let the pasta absorb the liquid. Cook it until it thickens, then remove it from the heat. Choose a good brand of Cajun seasoning. I recommend Tony Chachere’s or Slap Ya Mama. They pack a punch! If you like more heat, add cayenne pepper or paprika. You can also add onion powder or garlic powder for extra flavor. How can you tell when shrimp are fully cooked? Look for a pink color and a firm texture. They should curve into a "C" shape. If they curl into an "O," they are overcooked. Adjust pasta texture by cooking it less for a firmer bite. If you like softer pasta, cook it a bit longer. Always taste as you go to find your perfect texture! {{image_2}} You can switch shrimp for chicken or sausage. Simply use one pound of diced chicken or sausage. Cook it until it's brown and fully done. This gives the dish a new flavor. For a vegetarian touch, try tofu or mushrooms. Use firm tofu, cut into cubes. Sauté it until golden. Mushrooms also work well. Slice them and cook until soft. To make it dairy-free, swap heavy cream with coconut milk or almond milk. These options give a rich taste without dairy. You can also add local veggies. Spinach or zucchini blends well in this dish. Just add them in when you mix the cream. If you need gluten-free pasta, choose rice or quinoa pasta. They cook well and taste great. You can also use shapes like penne or rotini. They hold sauce nicely and make for fun bites. One-Pot Creamy Cajun Shrimp Pasta lasts about 3 to 4 days in the fridge. To store it, let it cool to room temperature. Then, place it in an airtight container. This helps keep the pasta fresh and prevents odors from mixing. When you reheat it, add a splash of chicken broth or cream. This keeps it creamy and moist. Yes, you can freeze One-Pot Creamy Cajun Shrimp Pasta. It stays good for about 2 months in the freezer. For best results, let it cool first, then pack it in a freezer-safe container. Make sure to leave some space for it to expand. When you are ready to eat, thaw it overnight in the fridge. To reheat, warm it gently on the stove. Add a bit of cream to make it creamy again. Enjoy your delicious pasta! Yes, you can make this dish ahead of time. To prepare in advance, cook the pasta and shrimp as directed. Let them cool completely. Store them in an airtight container in the fridge for up to two days. When you’re ready to eat, reheat the pasta and shrimp in a pot. Add some extra cream to keep it creamy. Stir until heated through. This recipe has a nice kick from the Cajun seasoning. If you prefer less heat, you can adjust the spice. Start with half the amount of Cajun seasoning. Taste it and add more as needed. You can also add ingredients like sour cream or yogurt to cool it down. This pasta pairs well with several side dishes. Here are some great options: - A crisp green salad with lemon vinaigrette. - Garlic bread or crusty baguette for dipping. - Steamed broccoli or green beans for a healthy side. These sides will balance the rich flavors of the pasta and make your meal even better. One-Pot Creamy Cajun Shrimp Pasta combines simple ingredients and bold flavors. You start with fettuccine or linguine, mix in shrimp, and use a creamy, cheesy sauce. Remember to sauté fresh veggies too. You can adjust spice levels for your tastes and even make it vegetarian. In conclusion, this dish is easy, versatile, and perfect for any meal. You can impress friends or enjoy a cozy dinner. Try it out and make it your own! Enjoy every bite of this creamy delight.

One-Pot Creamy Cajun Shrimp Pasta

Indulge in a delicious One-Pot Creamy Cajun Shrimp Pasta that's perfect for busy nights! This easy recipe features perfectly cooked shrimp, fettuccine, and a rich creamy sauce infused with Cajun spices. With just 25 minutes of prep and cooking, you'll have a mouthwatering meal that's sure to impress. Dive into the flavors of this dish and elevate your dinner routine. Click through to explore the full recipe and bring this culinary delight to your table!
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Ingredients
  

12 oz fettuccine or linguine pasta

1 lb large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat.

    Add the diced onion and red bell pepper. Sauté for about 3-4 minutes until soft.

      Stir in the minced garlic and continue to sauté for another minute, until fragrant.

        Add the shrimp to the pot and sprinkle with Cajun seasoning. Cook for about 2-3 minutes, until the shrimp turn pink.

          Remove the shrimp mixture from the pot and set aside.

            In the same pot, add the chicken broth and bring to a gentle boil.

              Add the fettuccine or linguine and cook according to package instructions, stirring occasionally.

                Once the pasta is almost al dente, reduce the heat and stir in the heavy cream and halved cherry tomatoes.

                  Return the cooked shrimp to the pot and mix well. Continue to cook for an additional 2-3 minutes until the pasta is fully cooked and the sauce has thickened.

                    Stir in the Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.

                      Remove from heat and let it sit for a couple of minutes before serving.

                        Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4

                          - Presentation Tips: Serve the pasta in shallow bowls, garnished with freshly chopped parsley and an extra sprinkle of Parmesan. Add a few cherry tomato halves on top for a pop of color!