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

Mediterranean Lamb with Gnocchi

Kia ora! I’m finally gone through all our New Zealand pictures, so my next several posts will be recaps from our trip! New Zealand is just a breathtaking country and has something for everyone – mountains, beaches, wine country, even glaciers, volcanoes, and...

Roasted Rack of Lamb with a Fennel, Artichoke, and Chickpea Mash

Get this, my mom told me today that the reason I didn’t remember having mac & cheese growing up is because I didn’t like it! Apparently I always refused to eat it and would push it away and eat cereal for dinner instead! I mean I know I was an extremely picky...

Orange Roasted Chicken

Time for part 2 of our New Zealand adventure (you can check out part 1 here)! After visiting Rotorua, we drove down to see Lake Taupo, the largest lake in New Zealand, which fills a caldera created by a huge volcanic eruption, and the Huka Waterfalls. Taupo is a...

Greek Meatball Lasagna with Roasted Eggplant and Zucchini

Back in February, our friend Catherine invited us to stay at her family’s house by the Berkshire East Ski Resort. It was only my third time skiing, having grown up in the flat Midwest, and I’m a bit of a klutz, so I was cautiously looking forward to it. Catherine’s...

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...

Five Spice Scallops over Sesame Spinach

I hope everyone had a wonderful Thanksgiving! We had seven adults at our celebration, including Shannon and her parents, and my good friend Geeti and her hubby Puneet and their cutie newborn son. Shannon and I split up the menu so we both ended up being quite relaxed...

Moroccan Spiced Chicken

I’ve gotten in a little summer routine in the kitchen lately. We can’t get enough zucchini and yellow squash and every Sunday I end up sautéing a bunch of the veggies (7 yesterday!) in my huge wok to enjoy alongside some chicken and carby side dish of some kind....

Walnut Crusted Pineapple Chicken

The last part of our trip was spent on the Lithuanian coast in several resort towns by the Baltic Sea. We were there pretty early in the season so it was still a bit chilly at the beach and I just got my feet wet, although Apolinaras actually swam a couple of days! We...