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Blackened Shrimp Pasta ~ Cajun shrimp and linguine in a zesty, flavorful tomato sauce. A simple, weeknight meal that's also ideal for entertaining.
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4.58 from 7 votes

Blackened Shrimp Pasta

Blackened Shrimp Pasta ~ Cajun seasoned shrimp sauteed with peppers and onions in a bold tomato sauce, served with pasta.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun, seafood
Keyword: cajun shrimp and pasta
Servings: 4
Calories:
Author: A Gouda Life

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound 21-25 shrimp raw, peeled and deveined
  • 2 tablespoons cajun seasoning + 1/4 teaspoon, divided
  • 1/2 cup onion chopped
  • 2 cloves garlic grated
  • 1 1/2 cups mini bell peppers sliced
  • 1/3 cup pasta water
  • 1/4 cup white wine dry/not sweet (chicken stock can be substituted)
  • 15 ounce can of diced tomatoes
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon worcestershire sauce
  • 1/4 cup fresh parsley chopped
  • 8 ounces linguine
  • Optional: sliced lemon for serving

Instructions

  • Rinse the shrimp, pat it dry with a paper towel and place it in a bowl. Sprinkle one tablespoon of cajun seasoning over the shrimp and gently toss to coat.
  • Heat the olive oil and butter over medium heat in a large skillet then drop in the shrimp and saute 1-2 minutes per side without overcooking them then remove them from the skillet and reserve.
  • Reduce the heat to low then add the onion, bell peppers and grated garlic to the same skillet. Season it with 1/4 teaspoon of the cajun seasoning and cook 2-4 minutes or until the onions have softened, stirring frequently so the garlic doesn’t burn.
  • Meanwhile cook the pasta one minute less than package directions. The pasta will finish cooking in the sauce. Scoop out 1/4 cup of pasta water then drain the pasta.
  • Add the pasta water to the skillet along with the wine, (undrained) can of diced tomatoes, smoked paprika, Worcestershire sauce and the other tablespoon of Cajun seasoning. Simmer 5 minutes over medium-low heat letting the sauce thicken slightly. 
  • Taste the sauce and adjust for salt and heat (I added a light sprinkle of both salt and cajun seasoning.
  • Add the cooked pasta to the sauce, tossing to coat it and continue cooking the pasta in the sauce 2 minutes. Return the shrimp to the skillet, fold in the parsley and serve right away with slices of lemon for squeezing over the top.