Creamy Cajun Shrimp Rigatoni Pasta
This pasta pairs quickly seared Cajun-spiced shrimp with rigatoni in a rich sauce of cream, parmesan, garlic and tomato. Smoked paprika adds depth, and you can adjust the Cajun seasoning for as much heat as you like. It is a fast, satisfying dinner for two.
Preparation Steps
If you are cooking the pasta now, boil the rigatoni in well-salted water until al dente, then drain, saving a little of the cooking water.
Toss the shrimp with the Cajun seasoning and salt. Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, until pink and opaque. Transfer to a plate.
Lower the heat to medium and add the butter and olive oil to the same pan. Cook the garlic for about 30 seconds, until fragrant.
Stir in the tomatoes, Cajun seasoning and smoked paprika and cook for 1 minute.
Pour in the cream and bring to a gentle simmer. Add the parmesan and black pepper and stir for 2 to 3 minutes, until the sauce is smooth and thick enough to coat a spoon.
Add the rigatoni and stir to coat, loosening with a splash of pasta water if needed. Fold the shrimp back in and warm through for 1 minute.
Taste for salt, then serve hot, topped with parsley and extra black pepper.
Tips & Variations
- Many Cajun blends are already salty, so taste the sauce before adding any extra salt.
- Penne or fettuccine work in place of rigatoni, and sliced cooked chicken or smoked sausage can replace the shrimp.
- Refrigerate leftovers for up to 3 days. Reheat gently with a splash of milk until steaming hot.
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