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5
from 1 vote
One Pot Cajun Shrimp Pasta
If you're in the mood for a creamy and decadent, kicked up flavorful pasta, this is the one for you!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
4
slices
of bacon
cut into pieces
5
cloves
of garlic
peeled and finely minced
12
ounce
(
340
g
)
bag of small frozen shrimp
thawed, peeled and deveined
2
teaspoons
Cajun seasoning
1
teaspoon
onion powder
½
teaspoon
cayenne pepper powder
½
teaspoon
kosher salt
plus more to taste
3
cups
(
710
ml
)
low-sodium chicken or vegetable broth
8
ounces
(
227
g
)
dried linguini pasta
1
cup
(
100
g
)
parmesan cheese
freshly grated
1
large Roma tomato
diced
½
cup
(
118
ml
)
heavy cream
Instructions
Add the bacon to a large pot over medium heat and cook it until it becomes crispy.
Remove it from the pan with a slotted spoon and set aside.
Add the garlic and cook for thirty seconds or until it becomes fragrant, then add the shrimp, Cajun seasoning, onion powder, cayenne powder and salt.
Stir and let the shrimp cook for about 4 minutes, or until they have turned pink and have cooked through.
Remove the shrimp from the pot but leave whatever grease is left and pour in the chicken broth.
Bring it to a simmer over medium high heat and add the linguini.
Press it down into the broth as it softens and let it cook according to the instructions on the package. Stir it often to prevent it from sticking.
Reduce the heat to low medium then stir in the cooked shrimp, bacon, parmesan, diced tomato and heavy cream.
Stir until it combines fully then remove the pan from the heat.
Place a lid on the pan and let it sit for 5-6 minutes before serving with freshly chopped parsley and toasted baguette.
Nutrition
Serving:
1
serving
|
Calories:
600
kcal
|
Carbohydrates:
49
g
|
Protein:
38
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
209
mg
|
Sodium:
1601
mg
|
Potassium:
702
mg
|
Fiber:
3
g
|
Sugar:
3
g