Cajun Shrimp & Pasta
If you're looking for a simple to make, tasty seafood dish with a little kick, this Cajun Shrimp & Pasta recipe is for you.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 lb. Jumbo Shrimp, cleaned and deveined
- 5 tbsp. Butter
- 1 c. Tomatoes, diced (I used fire roasted)
- 2 tbsp. Cajun Seasoning
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Dried Oregano
- 2 cloves Garlic, minced
- 1/2 c. Beer
- 1 lb. Pasta (I used Angel Hair)
- Kosher Salt, to taste
- Crushed Red Pepper, to taste
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.