If you're looking for a simple to make, tasty seafood dish with a little kick, this Cajun Shrimp & Pasta recipe is for you.
You all know that I don't eat seafood; however, my family loves a good shrimp recipe every now and then.
One of their favorites is a recipe that my mother in law got from a friend of hers years ago and makes quite often called Cajun Shrimp & Pasta.
Another favorite is one she calls "Shrimp & Linguine"; which I have also yet to make, but one of these days I'll get around to that one too.
This Cajun Shrimp recipe has been on my radar to make for a few years now and since Mardi Gras is coming up soon, I figured now was a good time to share this recipe.
The recipe, as I copied it from her recipe book, is actually called Spicy Cajun Shrimp, but I did change it up a bit because it uses seven different spices and I was missing a few since I don't regularly use a lot of dry spices in my cooking.
I did happen have to have McCormick's Cajun Seasoning from when I made the Cajun Lime Grilled Rib Eye; which had all of the spices I needed and certainly made making this recipe a whole lot simpler as well!
How do you make Cajun Shrimp and Pasta?
For this recipe you'll need shrimp (I used jumbo), cajun seasoning, dried oregano, butter, garlic, Worcestershire sauce, fire roasted diced tomatoes (another substitute I made for regular tomatoes), beer and pasta (I used Angel Hair).
Clean and devein the shrimp; then set aside. You can do this the night before if you'd like and keep refrigerated until ready to cook.
Cook your pasta by filling a large pot with water and allowing it to come to a boil before adding the pasta. Cook until al dente; then drain.
While the pasta is cooking, melt some butter in a large skillet over high heat; then add the tomatoes, garlic, Cajun seasoning, Worcestershire sauce, oregano and shrimp.
Cook for 2-3 minutes until the shrimp is pink and no longer opaque; then add the beer, cover with a lid and cook for another minute.
Remove from the heat, add the cooked pasta and toss together. If you really like your food spicy, add a bit of crushed red pepper to the top; then season with salt to your liking.
My family loved this recipe for Cajun Shrimp & Pasta, though the Shrimp & Linguine is their favorite so I better make that recipe soon too!
Serve with some garlic bread and a tossed salad and you're ready for your Mardi Gras celebrations. ~Enjoy!
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Cajun Shrimp & Pasta
Ingredients
- 2 pounds Jumbo Shrimp, cleaned and deveined
- 5 tbsp. Butter
- 1 c. Tomatoes, diced (I used fire roasted)
- 2 tbsp. Cajun Seasoning
- 1 tsp. Worcestershire Sauce
- ½ tsp. Dried Oregano
- 2 cloves Garlic, minced
- ½ c. Beer
- 1 lb. Pasta (I used Angel Hair)
- ½ teaspoon Kosher Salt
- ¼ teaspoon Crushed Red Pepper (adjust to your preference)
Instructions
- Clean and devein the shrimp; then set aside. (You can do this the night before if you'd like and keep refrigerated until ready to cook.)
- Cook your pasta by filling a large pot with water and allowing it to come to a boil before adding the pasta. Cook until al dente; then drain.
- While the pasta is cooking, melt the butter in a large skillet over high heat; then add the tomatoes, garlic, Cajun seasoning, Worcestershire sauce, oregano and shrimp.
- Cook for 2-3 minutes until the shrimp is pink and no longer opaque; then add the beer, cover with a lid and cook for another minute. Remove from the heat, add the cooked pasta and toss together. Season with salt and red pepper to your liking.
Nutrition
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Shared at The Country Cook Weekend Potluck
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