Cake, Batter, and Bowl

Cajun Shrimp Pasta

Main Dishes

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a spicy pasta with lots of fresh seafood. We even somehow got our picture taken with the chefs – check out my short hair!

So, when I saw a contest on the Food Network site to win tickets to be in the audience of his show in NYC a few years later, you can bet I entered. I actually won the tickets and went with my mom and grandma, but to be honest, the show taping was a little disappointing. Instead of interacting with the audience during the time set aside for the commercial breaks, big security guards came in and surrounded the kitchen set so no one could get near him and we were never offered the opportunity to get our cookbooks signed. I’ve been to other show tapings where the opposite was true, but even though we didn’t have the best time, I still have enjoyed a bunch of Emeril’s recipes and would love to go to another one of his restaurants.

Anyway, I was recently inspired by Emeril when I decided to whip up a yummy Cajun shrimp pasta. I coated the shrimp with a spicy Cajun spice mixture and made a really easy creamy sauce with canned diced tomatoes, a little tangy goat cheese, cream cheese, and parmesan. And, to add an extra layer of flavor, I stirred in a touch of adobo sauce. This was easy and very tasty.

Cajun Shrimp Pasta
Printable Recipe

Ingredients:

Shrimp:
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon salt
1 pound shrimp, shelled and deveined
1 tablespoon canola oil

Pasta:
1 pound bowtie pasta
1 tablespoon canola oil
1 red onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 15-ounce can diced tomatoes
4 ounces cream cheese
2 ounces goat cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt

Directions:
To prepare the shrimp, mix the paprika, cayenne pepper, oregano, thyme, and salt in a medium bowl. Add shrimp to the bowl and mix well. Heat canola oil in a large nonstick skillet over medium high heat, place spiced shrimp in the pan, and cook for 2 to 3 minutes, stirring frequently, or until shrimp are cooked through and opaque. Remove shrimp from the skillet.

To make the pasta, prepare pasta according to the package directions, drain, and place in a large pot. Heat canola oil over medium high heat in a large nonstick pan and add onion and pepper. Sauté 5 to 7 minutes or until veggies are tender; add garlic and sauté 1 additional minute. Add diced tomatoes, cream cheese, goat cheese, parmesan cheese, adobo sauce, and salt to the pan and stir until all the cheeses have melted. Add the sauce and cooked shrimp to the pot with the cooked pasta and mix well. Makes 6 servings.

Nutrition: 503 calories, 16.0g fat, 3.7g fiber, 28.7g protein per serving
Cost: $2.48 per serving

Pesto Goat Cheese Pizza

When it comes to pizza, I’m a crust girl. It can make or break a pie for me and I will often scavenge up extra pieces of crust from my crazy family members who are somehow not all about the carbs. The very first thing I made with my sourdough starter was this...

Spicy Soba Noodles with Sesame Stick Coated Chicken and Broccoli Slaw

Today’s recipe is brought to you by the letters T and J. I love to gush about the unique products at Trader Joe’s and often find inspiration just wandering their aisles. Last weekend I stumbled upon this prepackaged organic broccoli slaw. I’m not a huge cabbage fan,...

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Happy Halloween! We’re currently putting the final touches on Apolinaras’ costume and I’m hoping I can convince him to let me post a few pictures, but I don’t want to push my luck too much. I’m very excited that I even convinced him to dress up - this is only his...

Farfalle with Mushrooms and Goat Cheese Sauce

This pasta has Apolinaras’ name written all over it. I guess you could call him my muse from time to time. He looooves mushrooms and was so happy when I encouraged him to go ahead and put the pricey fresh shitakes in the grocery cart the other day. When I told him I...

Mediterranean Couscous

Some things are just meant to be. A couple of weeks ago I was jogging through Harvard Square when I heard someone calling my name. I was disoriented for a second, but when I turned around, I was surprised to see that it was my friend Rashmi from college – crazy, huh –...

Roasted Potatoes and Sausages with Green Beans and Mushrooms

I must have been a super good girl this year, because Santa already brought my present! Isn't it pretty? Apolinaras insisted I open my gift early so I could figure out how to use it before we visit the Grand Canyon over the holidays. He’s just the best! We don't know...

Sun Dried Tomato Turkey Meatloaf

Poor meatloaf. I think meatloaf tends to get a bad rap, but I will always have a soft spot for it because it was the first dish I ever made for Apolinaras. I was a baby of 22 and just starting to get comfortable in the kitchen when I invited him over for dinner. We’d...

Pumpkin Pasta Bake

So, it’s time to spill the beans on a little secret – I’ve been training for a half marathon! I’ve resisted saying anything about it on my blog until now because I didn’t want to put any pressure on myself, but now that the race is over, I’m ready to share my...