Cajun Shrimp with Fire-Roasted Tomato Pasta
Spicy Cajun Shrimp over Fire-Roasted Tomato Penne
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
2 cloves garlic, minced
1 can (14 oz) fire-roasted diced tomatoes
1/2 cup vegetable broth
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional, for extra heat)
1/2 cup unsweetened coconut milk or oat cream (for creaminess)
8 oz penne pasta
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Directions:
Bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.
In a bowl, toss the shrimp with Cajun seasoning, smoked paprika, and black pepper until well coated.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until opaque and slightly charred. Remove and set aside.
In the same skillet, add remaining olive oil and sauté garlic for 1 minute until fragrant.
Pour in the fire-roasted tomatoes, vegetable broth, onion powder, and red pepper flakes. Stir and simmer for 5–7 minutes to allow flavors to meld.
Stir in the coconut milk (or oat cream) and simmer another 3 minutes. Add lemon juice and adjust seasoning if needed.
Toss cooked penne into the sauce and stir to coat. Return shrimp to the skillet and toss gently to combine.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings