Creamy Cajun Shrimp and Spinach Penne
Spicy Cajun shrimp and penne come together in a silky Parmesan cream sauce with garlic, onion and fresh spinach. It has a little kick but is balanced by the rich, cheesy sauce. It makes a satisfying weeknight dinner in about 30 minutes.
Preparation Steps
Cook the penne in well-salted boiling water until al dente. Save 1 cup (240 ml) of the pasta water, then drain.
Pat the shrimp dry and toss with the Cajun seasoning, smoked paprika, black pepper and red pepper flakes.
Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and opaque. Move them to a plate.
Lower the heat to medium. Add the onion and cook for 2 to 3 minutes, then add the garlic and cook for 30 seconds until fragrant.
Add the spinach and stir for about 1 minute, until wilted.
Pour in the cream and broth, bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Stir in the Parmesan a handful at a time until smooth.
Add the penne and shrimp and toss over low heat, adding splashes of pasta water until the sauce coats the pasta. Taste, add salt if needed, and serve topped with parsley.
Tips & Variations
- Cajun seasoning blends vary in saltiness, so taste before adding any extra salt.
- Use chicken breast strips instead of shrimp, cooking them until they reach 165°F (74°C).
- Refrigerate leftovers for up to 2 days. Reheat gently on the stove with a splash of broth or milk until steaming hot.
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