Cajun Shrimp Pasta

4.0
(2)
2 Reviews
3 Photos

A delicious Cajun turn on an old Italian pasta favorite, this spaghetti turns into explosion on your taste buds. If you are allergic to shrimp or crawfish, you can always use chicken.

Submitted by Beautiful Chaos
Published on June 19, 2020
3
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • ⅓ cup butter

  • ⅔ cup all-purpose flour

  • 4 tablespoons butter

  • 2 large stalks celery, chopped

  • 1 medium yellow onion, chopped

  • 1 green bell pepper, chopped

  • 4 cloves garlic, minced

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)

  • 1 (6 ounce) can tomato paste (such as Hunt's®)

  • 1 tablespoon onion powder

  • 2 teaspoons garlic powder

  • 2 tablespoons white sugar

  • ½ teaspoon cayenne pepper, or to taste

  • 2 (15 ounce) cans tomato sauce (such as Hunt's®)

  • ¼ cup vegetable oil

  • 3 cups water, divided

  • 1 pound large shrimp, peeled and deveined

  • 1 (14 ounce) package spaghetti

  • salt and ground black pepper to taste

  • 2 tablespoons chopped fresh parsley

Directions

  1. To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.

  2. Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.

  3. Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.

  4. Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

Nutrition Facts (per serving)

524 Calories
22g Fat
63g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 524
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 122mg 41%
Sodium 1093mg 48%
Total Carbohydrate 63g 23%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 20g 40%
Vitamin C 31mg 34%
Calcium 83mg 6%
Iron 6mg 31%
Potassium 924mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.