🍽️Cajun Shrimp Pasta (Serves 4)

Ingredients

Pasta Base

• 1 lb penne or fettuccine pasta
• Salt for pasta water
• 1/2 cup reserved pasta water

Cajun Seasoning Mix

• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp black pepper
• 1/2 tsp salt

Protein Options

For Shrimp (meat option):

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil

For Tofu (vegetarian option):

• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 tsp cornstarch (for crispiness)

Creamy Cajun Sauce

• 2 tbsp butter
• 1 small onion, diced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth (or vegetable broth)
• 1/4 cup grated Parmesan cheese
• 1 tbsp tomato paste
• 1 tbsp Cajun seasoning (from mix above)
• Salt and black pepper to taste

Garnish

• Fresh parsley, chopped
• Extra Parmesan cheese
• Lemon wedges (optional)

Side

• Store bought garlic bread

Instructions

Step 1: Make Cajun Seasoning

1. Mix all Cajun seasoning ingredients in a small bowl. Set aside.

Step 2: Cook Pasta

1. Bring a large pot of salted water to boil.
2. Cook pasta according to package directions until al dente.
3. Reserve 1/2 cup pasta water before draining.
4. Drain and set aside.

Step 3: Cook Proteins

For Shrimp:

1. Pat shrimp dry with paper towels.
2. Toss shrimp with 1 tbsp Cajun seasoning.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Cook shrimp 2-3 minutes per side until pink and opaque.
5. Remove from skillet and set aside.

For Tofu:

1. Press tofu for 15-20 minutes to remove excess moisture.
2. Cut into 3/4-inch cubes.
3. Toss with cornstarch and 1 tbsp Cajun
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Cook tofu 3-4 minutes per side until golden and crispy.
6. Remove from skillet and set aside.

Step 4: Make the Sauce

1. In the same skillet, melt butter over medium heat.
2. Add diced onion and cook 3-4 minutes until softened.
3. Add bell pepper and cook 2-3 minutes more.
4. Add minced garlic and cook 30 seconds until fragrant.
5. Stir in tomato paste and 1 tbsp Cajun seasoning, cook 1 minute.
6. Pour in chicken broth and scrape up any browned bits from the pan.
7. Add heavy cream and bring to a gentle simmer.
8. Stir in Parmesan cheese until melted.
9. Simmer 3-4 minutes until sauce thickens slightly.
10. Season with salt and pepper to taste.

Step 5: Combine

1. Add drained pasta to the sauce and toss to coat.
2. If sauce is too thick, add reserved pasta water a little at a time.
3. Divide pasta between serving portions.
4. Top shrimp portions with cooked shrimp.
5. Top vegetarian portions with crispy tofu.

Step 6: Serve

1. Garnish with fresh parsley and extra Parmesan.
2. Serve with lemon wedges if desired.
3. Serve with store bought garlic bread on the side.

Tips

• Heat level: Start with less cayenne and add more to taste. The dish should be flavorful, not overwhelming.
• Prep ahead: Make the Cajun seasoning mix in advance and store in an airtight container.
• Protein timing: Cook proteins separately so they don't overcook while making the sauce.
• Sauce consistency: Use pasta water to adjust thickness - the starch helps the sauce cling to pasta.
• Tofu texture: Press tofu well and don't skip the cornstarch for maximum crispiness.

Variations

• Extra veggies: Add mushrooms, cherry tomatoes, or spinach to the sauce.
• Spice it up: Add hot sauce or extra cayenne for more heat.
• Protein swap: Use chicken breast (sliced and seasoned) instead of shrimp.
• Make it lighter: Use half-and-half instead of heavy cream.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.