Spicy Cajun Shrimp Pasta

This simple 30-minute Spicy Cajun Shrimp Pasta is the perfect way to kick things up on those mundane weeknights.

5 from 4 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Dana Sandonato

2 TBSP olive oil
1/2 lb spaghetti
2 cups halved grape tomatoes
15 oz can of diced tomatoes
1/2 onion, minced Red, yellow, or white will work
3 cloves of garlic, minced
1 green bell pepper, diced
3 tsp Cajun seasoning
2 tsp red pepper flakes—more or less if you want to adjust to your heat preference
1 lb raw shrimp, shelled and deveined
1/4 cup ribboned fresh basil
Sea salt and cracked black pepper, to taste

If you're using shell-on shrimp, remove the shells and devein the shrimp with a paring knife. Gently pat the shrimp dry and place them into a large mixing bowl. Drizzle 1 TBSP of olive oil over the shrimp, and season them with the Cajun 2 tsp of the Cajun seasoning; set the rest aside. Gently toss the shrimp to coat them; set aside.

Heat 1 TBSP of olive oil in a pan. Add the garlic and onions, and simmer for about 2-3 minutes. Add the diced tomatoes, grape tomatoes, and the bell pepper, and season with the rest of the Cajun seasoning and the red pepper flakes. Give everything a good stir, and let it all simmer for about 10-15 minutes. The grape tomatoes will soften up and burst.
While the sauce is simmering, cook your pasta, drain it, and transfer it back to the pot.
Sprinkle the chopped fresh basil into the pasta sauce, stir it, then transfer the sauce into the pot over the pasta, stirring to mix it so that the pasta is evenly coated; set aside.

Using the same pan you cooked the sauce in, add a bit more oil, and then add the seasoned shrimp. Cook them for about 3-4 minutes, or until it's opaque and pink, flipping halfway through. Keep a close eye on them so you don't overcook them—they cook quickly!
Plate the pasta, and top each serving with shrimp. Another option is you can toss the shrimp into the pasta and plate it that way. Whatever you prefer!