Cajun Shrimp Pasta
- 8 oz pasta, cooked to package directions
- 1 1/2 lbs large (16-20 ct per pound) raw shrimp, peeled and deveined
- 1/2 teaspoon EACH: dried oregano, garlic powder, paprika, cayenne pepper, black pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon tapioca starch
- 1 cup light cream
- 1/2 cup grated parmesan cheese
- 1 cup grape tomatoes, sliced in half
- 3 cups fresh baby spinach, roughly chopped
chopped parsley, for garnish
- Prepare pasta according to package directions. While pasta is cooking, mix spices. Reserve 1/2 teaspoon for later. Sprinkle shrimp with remaining spices and toss to coat.
- Sprinkle shrimp with flour and toss.
- Heat butter and oil in a large skillet over medium/high heat. Add shrimp and cook 1 to 2 minutes per side, until shrimp is pink. Remove shrimp to a plate and set aside.
- Reserve 1/4 cup of chicken broth. Add remaining chicken broth and light cream to the skillet and stir in remaining 1/2 teaspoon of spice mixture.
- Add tapioca starch to the reserved chicken broth and stir until smooth. Stir into skillet. Bring liquid to a boil, then reduce the heat to a simmer. Stir in parmesan. Taste for seasoning; add cayenne pepper for more spice, if desired.
- Add shrimp and tomatoes into the cream sauce, stir until heated through. Add spinach just before serving and stir until wilted.
- Toss with pasta and serve. Sprinkle with chopped parsley, if desired.