Creamy Cajun Shrimp Spaghetti

Posted on Jun 18 2013 - 10:40am by Barry C. Parsons

Creamy Cajun Shrimp Spaghetti – an amazingly delicious fusion of Cajun and Italian cuisines in one of the most popular pasta dishes ever to appear on Rock Recipes.

Creamy Cajun Shrimp Spaghetti

Creamy Cajun Shrimp Spaghetti

This Cajun Shrimp Spaghetti is my kind of meal; a delicious, spicy, satisfying plate of pasta with succulent grilled Cajun shrimp. It is based upon a restaurant meal I had a couple of years ago where chicken was used instead of the shrimp in this Cajun-Italian Fusion dish and you could very easily substitute boneless skinless chicken breast strips in this recipe if you prefer.

The original recipe added  Parmesan cheese which you can also add back in if you prefer and especially if you are using chicken. The sauce was also finished with cream which you can also do if you prefer but here I have used some strained yogurt to keep the fat content low and make for a bit of a healthier version. 

 

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Creamy Cajun Shrimp Spaghetti

 

 

Creamy Cajun Shrimp Spaghetti
 
Prep time
Cook time
Total time
 
Creamy Cajun Shrimp Spaghetti - an amazingly delicious fusion of Cajun and Italian cuisines in one of the most popular pasta dishes ever to appear on Rock Recipes.
Author:
Cuisine: Italian and Cajun
Serves: Serves 4
Ingredients
For the Grilled Cajun Shrimp
  • 2 or 3 dozen large shrimp
  • kosher salt to season
  • Cajun spice blend
For the Pasta Sauce
  • 3 - 4 cloves minced garlic
  • 4 cups canned crushed tomatoes
  • 3 tbsp olive oil
  • 2 chopped anchovy fillets
  • 2 tbsp capers
  • 4 tbsp chopped fresh basil
  • salt and pepper to season
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • ½ tsp chili flakes (more or less to taste)
  • ½ cup low fat yogurt (or ⅓ cup whipping cream)
Instructions
For the Grilled Cajun Shrimp
  1. Season the shrimp with the salt and then roll them in the Cajun spice. You can use a prepared spice mix or try our recipe for The Best Cajun Spice Rub
  2. Lightly grill the shrimp for only about a couple of minutes per side. Set aside to add to the sauce when it is ready.
For the Pasta Sauce
  1. Place a coffee filter in a colander or mesh strainer. Add the yogurt and allow to stand in the fridge over a bowl to drain for an hour or two.
  2. Saute the garlic in olive oil for only a minute before adding the anchovies and tomatoes.
  3. Season with salt and pepper. Add the capers, brown sugar, balsamic vinegar and about 1 tbsp of the Cajun Spice Mix and cook until the sauce begins to thicken to a jam-like consistency.
  4. Add the basil in the last minute or so of cooking along with the grilled Cajun shrimp and strained yogurt (or whipping cream). Simmer for just a minute or two before serving.

2 Comments so far. Feel free to join this conversation.

  1. Sharon Spicker March 24, 2014 at 6:29 pm - Reply

    Can you please tell us what this is supposed to say?

    •4 cups ounce can crushed tomatoes

    Thank you! This recipe sounds wonderful!

  2. Barry C. Parsons March 24, 2014 at 7:05 pm - Reply

    Thanks for letting me know about the typo Sharon. It’s now fixed.

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