How to Cook Yummy Cajun Shrimp Penne Pasta with Parmesan Cream Sauce

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We hope you got insight from reading it, now let’s go back to cajun shrimp penne pasta with parmesan cream sauce recipe. To cook cajun shrimp penne pasta with parmesan cream sauce you need 11 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Cajun Shrimp Penne Pasta with Parmesan Cream Sauce:

1. You need of Penne Pasta.
2. You need of small, peeled and deveined shrimp.
3. Get of small diced roma tomatoes (optional).
4. You need of Green onion chopped (optional).
5. Use of Cajun seasoning.
6. Take of heavy cream.
7. Take of shredded parmesan cheese.
8. Get of ground black pepper.
9. Get of Oil for cooking shrimp.
10. Take of Salt and pepper.
11. Get of butter.

Instructions to make Cajun Shrimp Penne Pasta with Parmesan Cream Sauce:

1. Boil pasta according to package directions. Drain..
2. In sauce pan heat heavy cream, butter until hot but not boiling..
3. Add parmesan, salt and pepper to taste. You can add cajun seasoning if you like..
4. Reduce to low and stir until smooth and creamy..
5. In saute pan, heat small amount of oil to medium high heat..
6. Cook shrimp until browned and cooked through..
7. Toss in cajun seasoning to coat..
8. Toss pasta with cream sauce to coat. I usually double the sauce :).
9. Place in serving dish. Arrange shrimp on top..
10. Sprinkle with diced tomatoes and extra shredded parmesan cheese. Can use green onions also..
11. Serve with salad or bread..
12. Note: A easy version of sauce is Ragu Garlic Parmesan or Alfredo Sauce. It is found with the spaghetti sauces in the grocery store. Works well if time and money is tight. :).

Substitute the milk/cream with coconut milk or almond milk. And instead of parmesan cheese, you can add a little nutritional yeast. A rich, delicious Cajun-style shrimp pasta dish. Add paprika, red chili pepper flakes, and penne pasta. Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine.

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