Cajun Shrimp Orecchiette
Experience the bold flavors of Cajun cuisine with this irresistibly creamy Cajun Shrimp Orecchiette. Perfectly cooked orecchiette pasta is tossed in a luscious Parmesan cream sauce infused with Cajun seasoning, garlic, and a touch of lemon for a bright, zesty finish. Tender shrimp, seared to perfection, are paired with sweet cherry tomatoes and vibrant baby spinach, creating a harmonious balance of spice, creaminess, and freshness in every bite. This quick and easy 35-minute recipe is ideal for weeknight dinners or special occasions, making it a crowd-pleasing option for seafood and pasta lovers alike. Serve it hot, garnished with fresh parsley and an extra sprinkle of Parmesan for a dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 oz orecchiette pasta
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp Cajun seasoning
- 1 cup heavy cream
- 3 garlic cloves (minced)
- 1 cup Parmesan cheese (grated)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach (roughly chopped)
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, season the shrimp with Cajun seasoning, ensuring they are evenly coated.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic for 1-2 minutes until fragrant.
Reduce the heat to medium and stir in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally.
Add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Stir in the cherry tomatoes and spinach, cooking for 2-3 minutes until the spinach wilts.
Return the cooked shrimp to the skillet and stir to combine. Add the lemon juice, salt, and black pepper to taste.
Add the cooked orecchiette to the skillet and toss well to coat in the sauce.
Serve the Cajun Shrimp Orecchiette hot, garnished with fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 829 mg | 64% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
