Ingredients

The following ingredients have 4 Servings
  • 12 ounces uncooked pasta, any shape (I used penne)
  • 2 tablespoons olive oil
  • 1 pound large raw shrimp*, peeled and deveined
  • 2 medium bell peppers, cored and thinly sliced (I used one red, one yellow)
  • 1 small red onion, peeled and thinly sliced
  • 1 batch Creamy Cajun Alfredo Sauce (see below)
  • 1 large handful baby spinach
  • optional toppings: thinly-sliced green onions, extra freshly-grated Parmesan cheese
  • 2 tablespoons olive oil or butter
  • 4 large cloves garlic, minced or pressed
  • 1/3 cup all-purpose flour
  • 1 cup chicken or vegetable stock
  • 3 cups milk
  • 1 (15-ounce) can fire-roasted diced tomatoes, drained
  • 1 cup freshly-grated Parmesan cheese
  • 2 tablespoons Cajun seasoning, homemade or store-bought
  • salt and freshly-cracked black pepper, to taste

Instruction

  • Cook pasta al dente according to package instructions in a large stockpot of generously-salted water.  Drain.  For optimal timing, I recommend saving this step until the end of the recipe so that your pasta is nice and hot.
  • Heat oil in a large sauté pan over medium-high heat.  Add shrimp*, onions and bell peppers and sauté for 4-5 minutes, stirring occasionally, until the shrimp are pink and opaque and cooked-through.  The veggies should be softened but not soggy.
  • Meanwhile, in a separate saucepan (or you can opt to re-use the sauté pan, after the shrimp and veggies have been cooked), make the Creamy Cajun Alfredo Sauce.  Heat oil or butter over medium-high heat.  Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.  Whisk in the flour until completely combined, then cook for 1 more minute, stirring occasionally.  Whisk in the stock until the mixture is completely smooth.  Then whisk in the milk, drained diced tomatoes, Parmesan and Cajun seasoning until combined.  Continue cooking the sauce until it nearly reaches a simmer and thickens.  Taste, and season with salt and pepper (and extra Cajun seasoning, if needed) to taste.
  • Stir together the cooked pasta, veggies, shrimp, alfredo sauce, and baby spinach until combined.  Then serve warm, garnished with thinly-sliced green onions and extra Parmesan, if desired.